PEMANFAATAN AIR REBUSAN JAMUR TIRAM PUTIH DALAM PEMBUATAN NATA DE JAMUR DENGAN PENAMBAHAN EKSTRAK KULIT BUAH NAGA MERAH (Hylocereus polyhrizus)
Abstract
Nata de mushroom is one of the products produced by fermenting boiled water of white oyster mushrooms. White oyster mushroom boiled water has a high carbohydrate content of about 57.6%-81.8% dry weight and a high water content of 86.6%. So that it can be used in the manufacture of nata de mushrooms with the addition of red dragon fruit peel extract. The purpose of this study was to determine the organoleptic and chemical characteristics of nata de mushroom. This research uses descriptive qualitative and quantitative methods. Data analysis using One Way Anova. The results of the study are expected to be well received by the public as well as the previous nata de leri, besides that the organoleptic test of nata can be liked and has high fiber and water content. This research is expected to be a source of learning biology at the high school level.
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