QUALITY PROFILE OF SHREDDED OYSTER MUSHROOM (PLEUROTUS OSTREATUS) USING VARIATIONS IN FRYING TECHNIQUES AND TYPES OF OIL

Abstract

Oyster mushroom production is increasing and its shelf life is low, so oyster mushrooms need to be processed into a product, namely shredded. Shredded processing can be affected by the frying technique and the type of oil. This study aims to determine the effect of frying techniques and types of oil on the physical, chemical properties and preferences of the panelists. The results of the analysis had a significant effect on the physical and chemical properties of oyster mushroom floss with A1B1 treatment (deep frying and palm oil); A1B2 (Deep frying and coconut oil); A2B1 (Pan frying and palm oil); and A2B2 (Pan frying and coconut oil) which have color brightness values ranging from 52.20-54.57; water content ranges from 8.10-9.36%; ash content ranged from 7.20-7.91%; dissolved protein content ranges from 2.09-1.51%; fat content ranged from 6.83 to 11.69%; and crude fiber ranging from 17.59-18.60%. The treatment using Pan frying and palm oil on oyster mushroom floss is the best and most preferred treatment by the panelists.