scholarly journals Nutritional quality of Oyster Mushroom (Pleurotus Ostreatus) as affected by osmotic pretreatments and drying methods

2017 ◽  
Vol 5 (5) ◽  
pp. 989-996 ◽  
Author(s):  
Kumela D. Tolera ◽  
Solomon Abera
Keyword(s):  
Pleurotus Ostreatus ◽  
Nutritional Quality ◽  
Oyster Mushroom ◽  
Drying Methods

scholarly journals Produksi dan kualitas jamur tiram (Pleurotus ostreatus) pada beberapa konsentrasi limbah sludge pabrik kertas Production and quality of oyster mushroom (Pleurotus ostreatus) on selected concentration of sludge of paper industry

2016 ◽  
Vol 76 (2) ◽  
Author(s):  
Happy WIDIASTUTI ◽  
. TRI-PANJI
Keyword(s):  
Pleurotus Ostreatus ◽  
Paper Industry ◽  
Fruit Body ◽  
Raw Material ◽  
Oyster Mushroom ◽  
Biological Efficiency ◽  
Recycled Paper ◽  
Mushroom Production ◽  
Fe Content

Summary An experiment has been conducted to study the effect of sludge concentration,  waste of paper industry using raw material of recycled paper, as media on oyster mushroom production and quality. Twelve treatment tested are combination of two oyster mushroom strains are oyster mushroom of Bogor (JTB) and oyster mushroom of Taiwan (JTT), three media composition (sawdust, sludge, and sawdust+ sludge (50/50, v/v), and two levels of supplement addition (with rice bran+gypsum+ lime and without) with 10 replications. The production of the  mushroom was conducted  in bag log capacity of 1 kg fresh weight (water content 50%). The result showed that sludge can be used as mixture of oyster mushroom production with the composition 50:50 v/v of sawdust and sludge. Since the higher number of contamination, addition of supplement reduce oyster mushroom production as well as biological efficiency, but increased protein content of fruiting body. The content of Cd, and Pb were below the permissible limits, Cu was higher than the limits but still in the range. The Fe content of mushroom fruit body was higher both in sawdust (147.92 – 149.56 ppm) and sawdust+sludge (295.82 – 335.12 ppm) as media. However, the uptake of Fe of JTT was less (49.08-59.64 ppm) compared to that of JTB (147.92-335.12 ppm).Ringkasan Penelitian dilakukan untuk mempelajari pengaruh konsentrasi sludge limbah pabrik kertas berbahan baku karton bekas sebagai medium terhadap produksi dan kualitas jamur tiram. Dua belas perlakuan yang diuji merupakan kombinasi dua galur jamur tiram, yaitu Jamur Tiram Bogor (JTB) dan Jamur Tiram Taiwan (JTT), tiga jenis komposisi medium (serbuk gergaji, sludge, dan sludge+ serbuk gergaji), dan dua tingkat suplemen (dengan dan tanpa) yang diulang 10 kali untuk masing-masing perlakuan. Produksi jamur tiram dilakukan menggunakan bag log  berkapasitas 1 kg basah (kadar air 50%). Hasil percobaan menunjukkan bahwa sludge dapat digunakan sebagai campuran serbuk gergaji dalam produksi jamur tiram dengan per-bandingan 50:50 (v/v). Pemberian suplemen menurunkan produksi jamur tiram demikian pula efisiensi biologi namun meningkatkan kadar protein tubuh buah. Di dalam tubuh buah JTB, kandungan logam Cd, dan Pb berada di bawah batas yang diijinkan, sedangkan kandungan Cu di atas ambang walaupun masih dalam kisaran. Kandungan  Fe dalam tubuh buah jamur relatif tinggi baik yang ditumbuhkan pada serbuk gergaji sebagai medium standar (147,92 - 149,56 ppm) maupun yang ditumbuhkan pada medium campuran sludge+serbuk gergaji (295,82 - 335,12 ppm). Serapan Fe tubuh buah JTT jauh lebih rendah (49,08- 59,64 ppm) dibandingkan dengan serapan Fe JTB (147,92-335,12 ppm).  

scholarly journals Influence of substrates on the nutritional quality of Pleurotus pulmonarius and Pleurotus ostreatus

2017 ◽  
Vol 46 (1) ◽  
pp. 67 ◽  
Author(s):  
T. Garuba ◽  
K. A. Abdukkareem ◽  
I. A. Ibrahim ◽  
O. I. Oyebamiji ◽  
O. A. Shoyooye ◽  
...  
Keyword(s):  
Pleurotus Ostreatus ◽  
Nutritional Quality ◽  
Pleurotus Pulmonarius

Effect of Pre-Treatments and Drying Air Temperature on the Quality of Dehydrated Oyster Mushroom (Pleurotus Florida)

2019 ◽  
Vol 56 (1) ◽  
pp. 34
Author(s):  
Parul Bora ◽  
Asha Kawatra
Keyword(s):  
Citric Acid ◽  
Oyster Mushroom ◽  
Drying Methods ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air ◽  
Adverse Influence

<em>Experiments were conducted on pre treated dehydrated oyster mushroom with steeping in citric acid and sodium chloride and blanching to investigate the effect of pre treatments and drying methods on drying characteristics of mushroom and quality of dried oyster mushroom. Drying was accomplished in a cabinet dryer using hot air at 40<sup>O </sup>C, 60<sup>O</sup>C and by sun drying. The drying characteristics of mushroom were not affected by the pre-treatments significantly. However, the rate of drying increased with the increase in drying temperature. Increase in drying temperature significantly reduced the total drying time. Pre treatments and drying temperature had adverse influence on the rehydration ratio, hardness and colour of the dehydrated mushrooms. Blanching improves the colour of the dehydrated mushroom but increased hardness also. A loss of protein was observed during blanching</em>

Effect of drying methods on nutritional quality of young shoots and leaves of two Moringa species as non-conventional fodders

2016 ◽  
Vol 92 (3) ◽  
pp. 717-729 ◽  
Author(s):  
Elfadıl E. Babiker ◽  
Fahad A. L. Juhaimi ◽  
Kashif Ghafoor ◽  
Khalid A. Abdoun
Keyword(s):  
Nutritional Quality ◽  
Drying Methods
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