ANALISIS KESEGARAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) PADA PERLAKUAN TEKNOLOGI OZON - Syafrizal Hasibuan; Intan Zahar; Sri Susanti Ningsih (Fakultas Pertanian, Universitas Janabadra, 2023)
White oyster mushrooms (Pleurotus ostreatus) have nutritional content, are high in protein and low in fat. Oyster mushroom storage depends on physical factors such as temperature, humidity, light, pH of the growing medium, and air. Fresh harvested mushrooms contain a fairly high water content, making it easy for the mushrooms to rot quickly and not last long. This research was structured based on a factorial randomized block design (RAK) with 3 replications. Ozone is flowed to the mushrooms with varying concentrations of 0 ppm and 150 ppm within 10 minutes, 20 minutes and 30 minutes. The results of the research show that administering ozone at a concentration of 150 ppm for 30 minutes can break down the H2O molecule so that the metabolic process is hampered or even stopped so that the water content in the mushrooms is reduced and can reduce the activity of microorganisms in the mushrooms so that the mushrooms can survive for 6 days after harvest in this condition. fresh. Key-words: White Oyster Mushroom (Pleurotus Ostreatus), Ozone, Plasma Technology INTISARIJamur tiram putih (Pleurotus ostreatus) memiliki kandungan nutrisi, tinggi protein, dan rendah lemak. Penyimpanan jamur tiram tergantung pada faktor fisik seperti suhu, kelembaban, cahaya, pH media tanam, dan udara. Jamur segar hasil panen mengandung kadar air yang cukup tinggi sehingga memudahkan jamur cepat busuk dan tidak dapat bertahan lama. Penelitian ini dilakukan berdasarkan Rancangan Acak Kelompok (RAK) Faktorial dengan 3 ulangan. Ozon dialiri ke jamur dengan variasi kosentrasi 0 ppm dan 150 ppm dalam waktu 10 menit, 20 menit dan 30 menit. Hasil penelitian menunjukkan bahwa pemberian Ozon dengan konsentrasi 150 ppm selama 30 menit dapat memecahkan molekul H2O sehingga proses metabolisme menjadi terhambat bahkan berhenti karena kadar air pada jamur menjadi lebih berkurang dan dapat mengurangi kegiatan mikroorganisme pada jamur sehingga jamur dapat bertahan selama 6 hari setelah panen dalam keadaan segar. Kata kunci: Jamur Tiram Putih (Pleurotus Ostreatus), Ozone, Teknologi Plasma