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http://repository.ipb.ac.id/handle/123456789/158784
Title: | Inovasi Pengembangan Bubuk Penyedap Alami dari Jamur Janggel yang Dikembangkan pada Media Limbah Tongkol Jagung |
Other Titles: | Innovation in Developing Natural Seasoning Powder from Janggel Mushrooms Cultivated on Corn Cob Waste Media |
Authors: | Wahdi, Emil Nugroho, Citra Dinanty Putri |
Issue Date: | 2024 |
Publisher: | IPB University |
Abstract: | Penelitian ini dilakukan untuk mengembangkan bubuk penyedap alami bernama "JangPow" yang berbahan dasar jamur janggel (Coprinus comatus) yang ditumbuhkan pada media limbah tongkol jagung. Jamur janggel dipilih karena kandungan nutrisinya yang tinggi, khususnya protein, karbohidrat, dan komponen umami, yang menjadikannya alternatif alami dan sehat dibandingkan penyedap sintetis. Metode penelitian mencakup proses pengeringan dan formulasi penyedap alami, serta uji proksimat untuk menentukan komposisi nutrisi, termasuk kadar abu, lemak, kadar air, karbohidrat, kadar protein, dan mononatrium L-glutamate (MSG). Hasil penelitian menunjukkan bahwa bubuk penyedap "JangPow" memiliki kandungan nutrisi yang seimbang dengan kadar protein sebesar 22,92%, karbohidrat 52,49%, lemak 2,54%, dan MSG 0,18%, yang cukup untuk memberikan rasa umami yang kuat. Temuan baru dari penelitian ini menunjukkan bahwa jamur janggel yang ditumbuhkan pada limbah tongkol jagung dapat dimanfaatkan sebagai bahan baku penyedap alami yang berpotensi tinggi untuk pengembangan produk pangan fungsional yang ramah lingkungan dan bermanfaat bagi kesehatan. This research was conducted to develop a natural flavoring powder called “JangPow” made from janggel mushroom (Coprinus comatus) grown on corn cob waste media. Janggel mushroom was chosen due to its high nutritional content, particularly protein, carbohydrates, and umami components, which makes it a natural and healthy alternative to synthetic flavorings. The research methods included the drying process and formulation of the natural flavoring and proximate tests to determine the nutritional composition, including ash content, fat, moisture content, carbohydrates, protein content, and mononatrium L glutamate (MSG). The results showed that “JangPow” flavoring powder has a balanced nutrient content with 22.92% protein, 52.49% carbohydrate, 2.54% fat, and 0.18% MSG, sufficient to provide a strong umami taste. The new findings from this study indicate that janggel mushrooms grown on corn cob waste can be utilized as a natural flavoring raw material with a high potential for developing functional food products that are environmentally friendly and beneficial to health. |
URI: | http://repository.ipb.ac.id/handle/123456789/158784 |
Appears in Collections: | UT - Environmental Engineering and Management |
Files in This Item:
File | Description | Size | Format | |
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cover_J0313201066_0b755019e52442b18862d7d78ebdb425.pdf | Cover | 346.11 kB | Adobe PDF | View/Open |
fulltext_J0313201066_3465b89f3688410b8a00772af1cad232.pdf Restricted Access | Fulltext | 871.57 kB | Adobe PDF | View/Open |
lampiran_J0313201066_c92c173cc3ab46d68d5393e8ff1cd96e.pdf Restricted Access | Lampiran | 178.7 kB | Adobe PDF | View/Open |
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