IbM Pembuatan Keripik Jamur Tiram Dengan Teknologi Vakum Di Desa Sidosari, Lampung Selatan - Lilis Hermida; Joni Agustian; Yunita Kesuma (Lembaga Penelitian dan Pengabdian Universitas Lampung, 2017)
Abstrak —Permasalahan utama yang dihadapi oleh petani jamur di desa Sidosari dan desa Sinar Harapan propinsi Lampung adalah sulitnya penanganan paska panen jamur tiram karena jamur tiram mudah rusak dan cepat membusuk. Sehingga harga jamur tersebut relatif rendah dan jangkauan pemasarannya terbatas, terutama pada musim hujan. Adapun solusi yang ditawarkan adalah sosialisasi/demonstasi pengolahan jamur tiram menjadi keripik jamur tiram dengan menggunakan mesin vacuum frying dan sosialisasi desain kemasan yang baik. Teknologi vakum dioperasikan pada suhu dan tekanan yang lebih rendah dibandingkan dengan penggorengan biasa sehingga keripik jamur tiram yang dihasilkan lebih renyah dan lebih bernutrisi. Sebelum sosialisasi, serangkaian percobaan dilakukan untuk mengetahui kondisi operasi terbaik mesin vacuum frying untuk menggoreng 1 kg jamur tiram segar. Pada percobaan tersebut, mesin vacuum frying dijalankan pada suhu 70 dan 80 oC sementara waktu penggorengan yang diamati adalah dari 20 hingga 50 menit. Dari hasil percobaan tersebut diketahui bahwa suhu 80 oC dan waktu penggorengan 40 menit adalah kondisi operasi yang terbaik mesin vacuum frying untuk menghasilkan keripik jamur. Setelah sosialisasi/demonstrasi penggunaan mesin vacuum frying tersebut, petani jamur berhasil menggoreng 1 kg jamur tiram segar dengan pendampingan. Kata kunci — Keripik jamur tiram, Desa Sidosari, Vacuum frying Abstract — The main problem faced by oyster mushroom farmers in Sidosari village and Sinar Harapan village in Lampung province was the difficulty of post-harvest handling of fresh oyster mushrooms because they are easily damaged and quickly decay. As such, the mushroom price was relatively low and its marketing scope was limited, especially in rainy seasons. The solution offered were the socialization/demonstration of processing of fresh oyster mushroom into oyster mushroom crisps by using a vacuum frying machine and socialization of a good packing design. The vacuum technology was operated at lower temperature and pressure compared to use conventional atmospheric frying so that oyster mushroom crisps produced were more crispiness and nutritious. Before the socialiation was held, several experiments were carried out to obtain the best operation condition of vacuum frying machine to fry 1 kg of fresh oyster mushrooms. In the experiments, vacuum frying was run at 70 and 80 oC, while the frying times observed were from 20 to 50 minutes. It was found that temperature of 80 oC and frying time of 40 minutes were the best conditions of the vacuum frying to produce mushroom crisps. After the socialization/demonstration of the vacuum frying uses, the farmers successfully fried 1 kg of raw oyster mushrooms under guidance. Keywords—— Oyster mushroom crisps, Sidosari village, Vacuum frying