Produksi Starter Daging Analog Berbasis Miselium Jamur Tiram Putih

Abstract

Daging analog merupakan daging tiruan nonhewani. Jamur pangan dapat dijadikan bahan daging tiruan karena kandungan nutrisinya setara daging hewani. Sampai saat ini, daging analog berbasis miselium jamur belum dikembangkan termasuk starternya. Oleh sebab itu, penelitian tentang starter untuk produksi daging analog perlu dilakukan. Dalam penelitian ini, miselium Pleurotus ostreatus IPBCC 231537 dikembangkan menjadi starter daging analog dan media bakal starternya yaitu millet, barley, dan sorgum. Perbanyakan inokulum dilakukan pada media agar-agar millet, barley, sorgum, beras dan ekstrak kentang sukrosa (AKS). Kualitas bakal starter ditetapkan berdasarkan pertumbuhan dan distribusi koloni (massa miselium) jamur, aroma, tingkat kebasahan, kelengketan pada wadah, dan teksturnya. Bakal starter dikeringkan dan diblender membentuk tepung, kemudian diuji kualitasnya berdasarkan viabilitas, kadar air dan tingkat kontaminasi. Hasil penelitian menunjukkan pertumbuhan inokulum paling cepat pada media AKS. Miselium jamur pada bakal starter berbahan dasar sorgum memiliki pertumbuhan yang lambat dengan koloni menyebar, aroma tidak berbau (alkohol atau apek), kering, tidak lengket pada wadah, dan tekstur kompak. Meskipun bakal starter ini memiliki karakteristik terbaik, starter ini tidak viabel dan terkontaminasi Aspergillus. Starter ini tidak layak dijadikan sebagai starter produksi daging analog berbasis miselium. Oleh sebab itu proses produksi starter perlu diteliti kembali. Kata kunci: aroma, barley, millet, sorgum, viabilitas

Edible mushrooms can be utilized as a meat analog ingredient because their nutritional content is equivalent to animal meat. Yet, mushroom mycelium-based meat analog has not been developed, including its starter. Therefore, research on starters for meat analog production is essential. In this research, Pleurotus ostreatus IPBCC 231537 mycelium was developed as a meat analog starter using millet, barley, and sorghum as media. Inoculum was ground on agar media millet, barley, sorghum, rice agar, and potato sucrose extract (AKS). Starter quality is determined based on growth and distribution of the colony, aroma, level of wetness, stickiness to the container, and texture. The starter media containing the mycelia was dried and round to form flour, and then the quality was tested based on viability, water content, and contamination level. The results showed that the fastest growth of P. ostreatus inoculum was on AKS media. Fungal mycelium on a sorghum-based starter has slow growth with scattered colonies, compact texture, odorless (alcohol or musty), dry, and did not stick to the container. Although this starter had the best characteristics, it was not viable and contaminated with Aspergillus. The starter was then considered as not suitable for mycelium-based meat analog production. Therefore, the starter production process needs to be re-investigated. Keywords: aroma, barley, millet, sorghum, viability