White oyster mushroom (Pleurotus ostreatus) is a type of beneficial mushroom, widely used for consumption, medicinal ingredients, as well as business-oriented cultivation. Nutrition and light intensity are two of the most influential factors for the growth of white oyster mushroom mycelium. Nutrients such as water used for rice cooking (traditionally called air leri) and glucose solution are thought to be potential sources of nutrients, but it is not known which nutrients are more suitable for the growth of white oyster mushroom mycelium. This research was conducted to find out the growth rate difference of white oyster mushroom mycelium produced by vary LED (Light-Emitting Diode) light intensity (sequentially 0 lux, 10 3 lux, 2x10 3 lux, 3x10 3 lux, and 4x10 3 lux ), air leri nutrition with a 1:1 dilution ratio, glucose solution with 1:3 ratio. Processed data showed that the growth rate of white oyster mushroom mycelium with air leri nutrition for 18 days is better than glucose solution, while low light intensity will affect the color to the growth rate of mycelium on the bag log medium.Keywords: air leri, glucose, light intensity, mycelium, Pleurotus ostreatus INTISARI Jamur tiram putih (Pleurotus ostreatus) merupakan salah satu jenis jamur yang kaya manfaat, dan banyak digunakan untuk konsumsi, bahan pengobatan, maupun budidaya bisnis. Nutrisi dan intensitas cahaya merupakan beberapa faktor yang sangat berpengaruh bagi pertumbuhan miselium jamur tiram putih. Nutrisi seperti air leri dan larutan glukosa diduga berpotensi untuk dijadikan sebagai sumber nutrisi, namun belum diketahui nutrisi manakah yang lebih cocok untuk pertumbuhan miselium jamur tiram putih. Penelitian ini dilakukan untuk mengetahui perbandingan kecepatan tumbuh miselium jamur tiram putih yang dihasilkan oleh masing-masing intensitas cahaya lampu LED (Light-Emitting Diode) dengan perbedaan intensitas (secara berurutan adalah 0 lux, 10 3 lux, 2x10 3 lux, 3x10 3 lux, 4x10 3 lux), dan nutrisi air leri dengan rasio pengenceran 1:1 dan glukosa 1:3. Pengolahan data menunjukkan bahwa kecepatan pertumbuhan miselium jamur tiram putih dengan nutrisi air leri selama 18 hari lebih baik dibandingkan dengan larutan glukosa dan intensitas cahaya yang rendah akan memengaruhi warna hingga kecepatan pertumbuhan miselium pada media tanam bag log.
Cookies are food products that are often a consumption. High glycemic index (GI) cookies consumption causes increased diabetes mellitus (DM) cases. In addition, high GI cookies can improve obesity. DM and obesity lead to other complications and degenerative diseases. The low GI value cookies need to produce for diabetes mellitus prevention. This research is a preliminary study to produce raw material flour for low GI cookies. Heat moisture treatment (HMT) was applied to modify the Canna flour. Canna flour increased the moisture content to 34.39% wet base (w.b.), then dried at 92°C for 20.6 h. HMT process increased the resistance starch, soluble and insoluble fiber. Treated Ganyong flour has 2.16 % dry base (d.b.) soluble fiber, 30.19 % d.b., and 28.03% d.b. The result showed that HMT increased total dietary and soluble fiber. Those parameters are essential to low GI cookies for diabetes mellitus prevention. HMT also increased the whiteness index of Ganyong flour.
Cheese is a dairy product that contains lactose so it cannot be consumed by lactose intolerant. Coconut milk can be used as an alternative to produce lactose-free cheese. This study contribution to investigate the effect of coconut milk and soy milk composition on the physical and chemical properties of coconut milk cheese, as well as product acceptability. Direct acidification using lemon juice is used to produce cheese with different coconut milk and soy milk composition (80:20; 70:30; 60:40). The properties assayed were yield, spreadability, and organoleptic. Yield of coconut milk cheese at composition 80:20; 70:30; 60:40 was 37.96%; 34.44%; 31.48%. Spreadability of coconut milk cheese at composition 80:20; 70:30; 60:40 was 9.83 cm; 9.65 cm; 9.53 cm. The difference of coconut milk and soy milk composition affects the physical and organoleptic properties of coconut milk cheese. Decrease in the level of coconut milk substitution and increase in the level of soy milk substitution led to decrease yield and cheese spreadability. Organoleptic score below 3 indicates that coconut milk cheese acceptability was still low.
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