Rekayasa Metode Penyimpanan Terhadap Perubahan Sifat Sensoris dan Aktivitas Respirasi Jamur Tiram

Kurniawan Yuniarto, Fitratul Aqidah, Mi'raj Fuadi

Abstract


Jamur tiram digolongkan sebagai bahan pangan yang sangat mudah rusak dan termasuk ke dalam komoditas dengan nilai laju respirasi yang sangat tinggi. Pembatasan gas oksigen dalam pengemasan jamur tiram dapat mengurangi laju respirasi selama periode penyimpanan. Penelitian ini bertujuan mengukur perubahan sifat sensoris dan pola respirasi jamur tiram setelah panen melalui rekayasa model pengemasan (terbuka, berpori dan MAP Pasif). Jamur tiram terkemas dalam kondisi konsentrasi oksigen yang semakin tinggi akan mempercepat susut sensoris yang ditandai pelunakan tekstur, kecoklatan dan muncul aroma busuk. Jamur tiram yang disimpan dalam wadah terbuka, wadah berpori dan MAP pasif mengalami susut bobot berturut-turut sebesar 49%, 12,5% dan 9,9% untuk periode penyimpanan 3 hari. Kehilangan bobot sangat cepat pada kondisi jamur tiram yang kontak langsung dengan udara bebas. Respirasi jamur tiram sangat cepat pada periode 100 menit dan akan mengalami kestabilan pada periode penyimpanan berikutnya. Nilai laju respirasi pada kemasan kedap atau MAP pasif terukur sebesar RRO2 sebesar 4,67 ml/kg.jam dan RRCO2 sebesar 240,47 ml/kg.jam. Perbandingan laju respirasi yang terukur ke dalam nilai respiratory quotient (RQ) sebesar 51.48. Penerapan metode penyimpanan MAP Pasif dapat menjaga atribut mutu sensoris jamur tiram selama 72 jam penyimpanan dan sifat sensoris hampir sama dengan kondisi jamur tiram setelah petik.


Keywords


jamur tiram; MAP; mutu; oksigen; sensoris.

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DOI: https://doi.org/10.24198/jt.vol18n1.2

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