PERUBAHAN KOMPOSISI KIMIA, AKTIVITAS ANTIOKSIDAN DAN SIFAT ORGANOLEPTIK JAMUR TIRAM PUTIH (Pleurotus ostreatus) SELAMA PENGOLAHAN

White oyster mushroom (Pleurotus ostreatus) is easily cultivated and favored by most people because of its high nutritional value. White oyster mushroom contains compounds as antioxidants. The Chemical composition and antioxidant activity of oyster mushrooms will change if it is processed.. The aim of this study was to determine changes in chemical composition, antioxidant activity and organoleptic properties of white oyster mushroom which has treated with baking, frying and and boiling. Firstly, white oyster mushrooms was simmered for 30 minutes before treated by baking, frying and boiling with variations in processing time: 5, 10 and 15 minutes. White oyster mushrooms then analyzed in content of water, ash, protein, fat, carbohydrates, dietary fiber, beta-glucan, total phenols, antioxidant activity and organoleptic properties. The results showed that the amount of ash, protein, carbohydrates, dietary fiber and beta glucan in fried white oyster mushrooms, significantly decreased. While, the fat content significantly increased compared with raw, baked and boiled white oyster mushrooms. Variations in processing time did not have significant effect on ash content, protein, fat, carbohydrates and dietary fiber of white oyster mushroom treated by baking, frying, and boiling. Frying and baking was increasing total phenol and antioxidant activity of white oyster mushroom with increasing of threatment processing time. The assessment using panelist on level of preference for color and texture was highest in boiled white oyster mushroom and for flavor and overall found on the fried white oyster mushroom