Optimasi proses pengeringan tepung jamur tiram putih (pleurotus ostreatus)

This study deals with the determination of the nutritional content of oyster mushroom (Pleurotus ostreatus ) and an attempt is made to attain better physical properties of the powder after drying. The first procedure consists of drying of ground fresh oyster mushroom at 50o C and 60 o C during 24, 48 and 72 hours, while according to the second procedure slices of fresh oyster mushroom are first dried at 40 o C (during 24 and 48 hours), than powdered. Laboratory analysis shows that the content (% w/w) of fresh mushroom is as follows: fiber 3.44, fat 0.10, protein 3.15, carbohydrate 0.63 and glutamic acid 0.94. The result of the first procedure is a sticky and brownish powder, while that of the second attempt (dried at 40 o C during 24 hours) is a white and fine powder, which can be directly capsuled.