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All Journal JFCN: Journal of Food, Culinary, and Nutrition
Sofia Maru
Department of Food Technology, Widya Mandala Surabaya Catholic University

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Physicochemical Modulation by Tapioca Starch in Oyster Mushroom (Pleurotus ostreatus) Powder Sofia Maru; Erni Setijawaty; Ignasius Radix AP Jati
JFCN: Journal of Food, Culinary, and Nutrition Vol 2, No 2: April 2026
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jfcn.v2i2.15033

Abstract

Oyster mushroom (Pleurotus ostreatus) is a nutritious and affordable food ingredient; however, its high moisture content results in a short shelf life. This study aimed to evaluate the effect of tapioca concentration on the physicochemical properties of oyster mushroom powder. The experiment was arranged in a single-factor randomized block design with six levels of tapioca concentration (2.5, 5.0, 7.5, 10.0, 12.5, and 15.0%) and four replications. Observed parameters included moisture content, water activity (aw), color characteristics (lightness, chroma, and hue), protein content, and crude fiber content. Data were analyzed using analysis of variance (ANOVA) at a 5% significance level, followed by Duncan’s Multiple Range Test when significant differences were observed. The results showed that oyster mushroom powder had moisture content of 2.65–5.84%, aw of 0.145–0.506, lightness of 64.26–74.70, chroma of 10.42–18.90, hue of 76.50–83.74, protein content of 7.93–13.00%, and crude fiber content of 4.95–9.57%. Increasing tapioca concentration significantly reduced moisture content, aw, protein content, and crude fiber content of the powder.
Co-Authors Erni Setijawaty Ignasius Radix AP Jati