PENGARUH PERBANDINGAN JAMUR TIRAM DAN MIREPOIX TERHADAP SIFAT FISIK DAN MUTU SENSORIS BUBUK PENYEDAP JAMUR

ANASTASIA CLARISA SADONO, . (2026) PENGARUH PERBANDINGAN JAMUR TIRAM DAN MIREPOIX TERHADAP SIFAT FISIK DAN MUTU SENSORIS BUBUK PENYEDAP JAMUR. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Meningkatnya kesadaran konsumen akan pentingnya produk pangan alami yang lebih sehat, di tengah masih terjadinya permasalahan surplus pascapanen jamur tiram (Pleurotus ostreatus), mendorong perlunya inovasi pengolahan jamur tiram menjadi bubuk penyedap alami sebagai alternatif pengganti MSG. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan rasio jamur tiram (Pleurotus ostreatus) dan mirepoix terhadap sifat fisik dan mutu sensoris bubuk penyedap jamur sebagai alternatif penyedap alami alternatif dari MSG. Latar belakang penelitian ini didasarkan pada meningkatnya kebutuhan konsumen terhadap produk pangan alami yang lebih sehat. Penelitian dilaksanakan di Laboratorium Pengolahan Makanan, Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta, pada bulan Januari 2025 hingga Mei 2026. Metode penelitian yang digunakan adalah eksperimen dengan rancangan tiga perlakuan variasi rasio jamur tiram dan mirepoix, yaitu 70:30, 60:40, dan 50:50, serta satu perlakuan kontrol. Pengujian sifat fisik meliputi derajat keasaman (pH) dan padatan terlarut (°Brix), sedangkan pengujian mutu sensoris mencakup aspek warna, aroma jamur tiram, aroma mirepoix, rasa umami, rasa jamur tiram, dan tekstur, yang dilakukan dalam dua kondisi pengujian, yaitu kondisi kering dan terlarut. Uji validasi dilakukan oleh 5 orang panelis ahli dan uji mutu sensoris dilakukan oleh 45 orang panelis agak terlatih. Analisis data menggunakan uji ANOVA untuk sifat fisik dan uji Kruskal-Wallis untuk mutu sensoris, dilanjutkan dengan uji lanjut apabila terdapat pengaruh nyata. Hasil penelitian menunjukkan bahwa perbandingan rasio jamur tiram dan mirepoix berpengaruh nyata terhadap nilai pH (Fhitung = 54,6136 > Ftabel = 4,066), namun tidak berpengaruh nyata terhadap padatan terlarut (°Brix). Pada mutu sensoris kondisi kering, terdapat pengaruh nyata pada aspek warna, rasa umami, dan rasa jamur tiram, sedangkan pada kondisi terlarut terdapat pengaruh nyata pada aspek aroma jamur tiram dan rasa jamur tiram. Formulasi terbaik adalah rasio jamur tiram dan mirepoix 70:30, yang menghasilkan warna krem kuning pucat yang menarik, aroma dan rasa jamur tiram yang paling dominan, rasa umami yang kuat, tekstur bubuk yang halus, serta nilai pH yang paling mendekati netral di antara seluruh perlakuan. Kata kunci: bubuk penyedap jamur, jamur tiram, mirepoix, mutu sensoris, sifat fisik ***** The increasing consumer awareness of healthier natural food products, amid the persistent problem of post-harvest surplus of oyster mushrooms (Pleurotus ostreatus) at the farmer level, has encouraged the need for innovation in processing oyster mushrooms into natural seasoning powder as an alternative to MSG. This study aimed to investigate the effect of oyster mushroom (Pleurotus ostreatus) to mirepoix ratio on the physical properties and sensory quality of mushroom seasoning powder as a natural alternative to monosodium glutamate (MSG). The study was motivated by the growing consumer demand for healthier, natural food products and the persistent problem of post-harvest surplus of oyster mushrooms at the farm level. The research was conducted at the Food Processing Laboratory, Department of Culinary Education, Faculty of Engineering, Universitas Negeri Jakarta, from January 2025 to May 2026. An experimental method was employed with three ratio treatments of oyster mushroom to mirepoix, namely 70:30, 60:40, and 50:50, alongside a control treatment. Physical properties assessed included acidity (pH) and total dissolved solids (°Brix), while sensory quality evaluation covered the attributes of color, oyster mushroom aroma, mirepoix aroma, umami taste, oyster mushroom taste, and texture, tested under both dry and dissolved conditions. Validation testing was conducted by 5 expert panelists and sensory quality testing was carried out by 45 semi-trained panelists. Data analysis employed ANOVA for physical properties and the Kruskal-Wallis test for sensory quality, followed by post-hoc tests where significant effects were found. Results indicated that the oyster mushroom to mirepoix ratio significantly affected pH values (Fcount = 54,6136 > Ftable = 4.066), but had no significant effect on total dissolved solids (°Brix). For sensory quality under dry conditions, significant effects were found in color, umami taste, and oyster mushroom taste, while under dissolved conditions, significant effects were observed in oyster mushroom aroma and oyster mushroom taste. The optimal formulation was the 70:30 oyster mushroom to mirepoix ratio, which produced the most appealing pale yellow-cream color, the most dominant mushroom aroma and taste, strong umami flavor, fine powder texture, and a pH value closest to neutral among all treatments. Keywords: mushroom seasoning powder, oyster mushroom, mirepoix, sensory quality, physical propertie

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Sachriani, M.Kes. ; 2). Alvina Fadila Maulida, M.Pd.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Anastasia Clarisa Sadono .
Date Deposited:	07 Aug 2026 08:44
Last Modified:	07 Aug 2026 08:44
URI:	http://repository.unj.ac.id/id/eprint/68755

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