Pengaruh Suhu Penyimpanan terhadap Kualitas Sosis Kering Jamur Tiram Putih (Pleurotus ostreatus)

摘要: ABSTRAK: Jamur tiram putih mempunyai kandungan gizi yang tinggi serta memiliki protein dan serat menyerupai daging. Namun jamur kadar air sehingga mudah rusak. Pengolahan menjadi sosis kering pengamatan kondisi penyimpanan terhadap kualitas belum ada melakukan. Tujuan penelitian ini mempelajari pengaruh beberapa putih. Sosis disimpan pada inkubator suhu 25, 35, 45, 55 o C. Sampel dianalisis air, asam lemak bebas (ALB) a w setiap 14 hari sekali selama 56 hari. Suhu mempengaruhi Semakin semakin lama maka makin rendah rendah. Sedangkan waktu ALB . turun. tidak dipengaruhi simpan.  Semua masih memenuhi syarat mutu SNI produk pangan kering. Kata kunci : bebas, w, putih, ABSTRACT: White oyster mushrooms have high nutritional content and similar with meat. However, white water so they are easily decay. Processing of into dry sausages observation storage conditions on the quality has not been done. The aim this study was to effect several mushroom sausage for days. Dried were stored in incubators at C Samples dried analyzed content, free fatty acids (FFA) every days Storage temperature affects moisture sausage. higher longer storage, lower Meanwhile, time time, is affected by time. All still qualify Indonesian National Standard requirements food products. Keywords: acid,   white mushroom,