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

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