Article Sidebar
Downloads
Main Article Content
Abstract
Abstract
Generally, oyster mushroom is distributed at 11.00 a.m. until 14.00 p.m. The temperature at that time is relatively hot so it can reduce oyster mushroom quality faster. One of method to maintain the oyster
mushroom quality is by decreasing the temperature when distributing the oyster mushroom. Ice gel is one of alternative cooling media that can be used in decreasing oyster mushroom temperature when the mushroom distributed. The ice gel needs is depends on temperature, mushroom weight in packaging and distribution time. The aim of this research is developing ice gel cooler packaging fortransportation an oyster mushroom temporary storage. Packaging is developed for 3 kg per package oyster mushroom transportation, with mushrom temperature is 15OC and distribution time is 2.5 hour by using styrofoam box. The research shows that hours by using Styrofoam box which has 37.5 in length, 27.5 in width, 27.5 in tall and 2.75 in thickness which containing 3 ice gel can make temperature condition in packaging box become 15OC for 2 hours
Keywords: oyster mushroom, packaging, ice gel.
Abstrak
Distribusi jamur tiram umumnya dilakukan pada pukul 11:00 hingga pukul 14:00. Suhu lingkungan pada rentang waktu tersebut cukup panas sehingga dapat mempercepat penurunan kualitas jamur tiram. Salah
satu cara untuk mempertahankan kualitas jamur tiram adalah dengan menurunkan suhu ketika jamur tiram ditransportasikan. Ice gel merupakan media dingin alternatif yang dapat digunakan untuk menurunkan suhu jamur tiram saat ditransportasikan. Kebutuhan ice gel ditentukan oleh suhu, berat jamur dalam kemasan dan lama transportasi yang ditetapkan. Penelitian ini bertujuan untuk merancang kemasan untuk dapat mengaplikasikan ice gel untuk transportasi dan penyimpanan sementara jamur tiram. Kemasan dirancang untuk transportasi jamur tiram dengan berat 3 kg perkemasan, suhu jamur 15OC dan lama transportasi 2.5 jam menggunakan kotak styrofoam. Hasil penelitian menunjukan bahwa styrofoam dengan dimensi 37.5 x 27.5 x 27.5 cm dan tebal dinding 2.75 cm yang diisi 3 buah ice gel mampu menghasilkan suhu jamur 15OC selama 2 jam.
Kata Kunci: jamur tiram, kemasan, ice gel.
Diterima: 10 Juni 2014; Disetujui: 11 September 2014
Article Details
Authors submitting manuscripts should understand and agree that copyright of manuscripts of the article shall be assigned/transferred to Jurnal Keteknikan Pertanian. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA) where Authors and Readers can copy and redistribute the material in any medium or format, as well as remix, transform, and build upon the material for any purpose, but they must give appropriate credit (cite to the article or content), provide a link to the license, and indicate if changes were made. If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.