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All Journal JURNAL TEKNOLOGI LINGKUNGAN Journal of Food Technology and Health
Netty Widyastuti
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Agriculture, Biological Sciences & Forestry Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health

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MANFAAT JAMUR KONSUMSI (EDIBLE MUSHROOM) DILIHAT DARI KANDUNGAN NUTRISI SERTA PERANNYA DALAM KESEHATAN Netty Widyastuti; Donowati Tjokrokusumo
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 3, No 2 (2021): November
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i2.562

Abstract

ABSTRAK: Beberapa jamur konsumsi (edible mushrooms) adalah makanan berharga yang populer karena rendah kalori, karbohidrat, lemak, dan natrium, bebas kolesterol. Jamur konsumsi memberikan nutrisi penting, termasuk selenium, kalium, riboflavin, niasin, vitamin D, protein, dan serat. Sepanjang sejarah, jamur konsumsi sebagai sumber makanan, juga berfungsi dalam penyembuhan dalam pengobatan tradisional. Telah dibuktikan bahwa jamur mempunyai efek menguntungkan bagi kesehatan untuk pengobatan beberapa penyakit. Banyak sifat nutraceutical  dalam jamur, seperti pencegahan atau pengobatan Parkinson, Alzheimer, hipertensi, dan risiko tinggi stroke. Jamur juga digunakan untuk mengurangi kemungkinan invasi kanker dan metastasis sebagai antitumor. Jamur sebagai antibakteri, penambah sistem kekebalan tubuh dan penurun kolesterol; selain itu, jamur juga sebagai sumbersenyawa bioaktif. Karena sifat-sifatini, beberapa ekstrak jamur digunakan untuk meningkatkan kesehatan manusia dan sebagai makanan suplemen.ABSTRACT: Edible mushrooms are popular valuable foods because they are low in calories, carbohydrates, fat, and sodium: also, they are free of cholesterol. Edible mushrooms provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D, proteins, and fiber. All together with a long history as food source, mushrooms are important for their healing capacities and properties in traditional medicine. It has reported beneficial effects for health and treatment of some diseases. Many nutraceutical properties are described in mushrooms, such as prevention or treatment of Parkinson, Alzheimer, hypertension, and high risk of stroke. They are also utilized to reduce the likelihood of cancer invasion and metastasis due to antitumoral attributes. Mushrooms act as antibacterial, immune system enhancer and cholesterol lowering agents; additionally, they are important sources of bioactive compounds. As a result of these properties, some mushroom extracts are used to promote human health and are found as dietary supplements.
PELESTARIAN TANAMAN PANGAN DENGAN TEKNIK KULTUR IN VITRO Netty Widyastuti
Jurnal Teknologi Lingkungan Vol. 1 No. 3 (2000): JURNAL TEKNOLOGI LINGKUNGAN
Publisher : Center for Environmental Technology - Agency for Assessment and Application of Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (229.07 KB) | DOI: 10.29122/jtl.v1i3.182

Abstract

Saving the world genetic germplasm has been world community’s concern. It is a must to find a way to preserve Indonesian’s food plant biodiversity. In vitro technique culture is a proper alternative conservation of food plants. The technique is suitable for short viable seeds and vegetative multiplicating plants. Based on storage length, in vitro technique can be divided into two catagories. First short or medium term storage which intends to suppress the growth of the seed temporarily and secondly long term storage proposes to halt metabolic activity, however, the cells are still viable. There are some advantages of in vitro preservation such as savingdistinctive plants, foliage, plant without seeds, free pathogens, free disruption of environments. It is preserved free pathogen, and working on relative small room enough.
LIMBAH GERGAJI KAYU SEBAGAI BAHAN FORMULA MEDIA JAMUR SHIITAKE (LENTINULA EDODES) Netty Widyastuti
Jurnal Teknologi Lingkungan Vol. 9 No. 2 (2008): JURNAL TEKNOLOGI LINGKUNGAN
Publisher : Center for Environmental Technology - Agency for Assessment and Application of Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (42.55 KB) | DOI: 10.29122/jtl.v9i2.455

Abstract

The sawdust can be utilized as mushroom formulation medium , like shiitake (Lentinus edodes /Lentinula edodes). The antitumor properties of lentinus are attributed to the presence of polysaccharide lentinan. Lentinan can be utilized as reducing diabetes, and effective to againts influenza virus. Usually, Albazia falcataria sawdust were utilized by mushroom growers in Indonesia. Optimum temperature for shiitake growth is 24oC and pH4.7 – 4.8 (mycelium phase), 20oC and pH 4.2 – 4.6.(fruit body phase). The elevation for best cultivation is 800 – 1000 m above sea level, humudity almost 95 – 100%. Ifused log system, shiitake will be harvested after 2-3 months fruiting bodies were produced. Biological efficiency (BER) was 45%.
ASPEK LINGKUNGAN SEBAGAI FAKTOR PENENTU KEBERHASILAN BUDIDAYA JAMUR TIRAM (PLEUROTUS SP) Netty Widyastuti
Jurnal Teknologi Lingkungan Vol. 9 No. 3 (2008): JURNAL TEKNOLOGI LINGKUNGAN
Publisher : Center for Environmental Technology - Agency for Assessment and Application of Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (41.935 KB) | DOI: 10.29122/jtl.v9i3.473

Abstract

Environment aspect as requirement growing of oyster mushroom (Pleurotus sp.), give priority like temperature, relative humidity, time, CO2 and light. The parameter have different influence to each stadium or stage, for example mycelia growing on substrate, formation of fruiting primordia, formation of fruiting body, harvest cycle and BER (Biological Efficiency Ratio) value. pH medium have to regulated (betweenN6-7), incubation phase (22 - 28 O C ), humidity 60-70% and fruiting body phase 16 -N22 O C. Growing mycelium without light, growing fruiting body is needed light stimulant, light intensity 60 - 70 %.
Co-Authors Donowati Tjokrokusumo