PENGERINGAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) MENGGUNAKAN PENGERINGAN OVEN DENGAN VARIABEL HUMIDITY DAN WAKTU TERHADAP LAJU PENGERINGAN (Drying White Oyster Mushroom (Plaerotus ostreatus) Using the Oven Dryers with Humidity and Time Variables toward the Drying Rate)

Abstract

The oven is an apparatus that it form of an insulated thermal chamber used as a drying material. Drying using oven is faster than drying using solar heat. White oyster mushroom farmers widely cultivated in Indonesia because its adaptive to the environment, high productivity, rich in nutrients, and low in fat so it is very good for consumption. However, white oyster mushrooms have been harvested will be easily damaged due to the high water content is 90,8%. Therefore, it is necessary to act to extend to shelf life of white oyster mushroom after harvest with drying. This research aims to know the effect of humidity and long drying factor for the drying rate of white oyster mushrooms. As a result, known that the effect of longer of long drying factor and biger humidity will incrase the drying rate of white oyster mushroom while the water content decreases. The best treatment on this research is on humidity 50% and 180 minutes long drying with rate drying 0,00538 gr/cm2menit. Keywords: of white oyster mushroom, Oven, Humidity, Drying Rate