Indonesian

Abstract

Tjokrokusumo D, Widyastuti N, Giarni R. 2015. Diversification of processed products of oyster mushroom (Pleurotus ostreatus) as healthy food. Pros Sem Nas Masy Biodiv Indon 1: 2016-2020. Nowadays, the mushroom is a favorite menu for vegetarians, and one of them is the oyster mushrooms (Pleurotus ostreatus). Oyster mushrooms have a delicious flavor resembling chicken, can be easily accepted in tongues anyone who tasted it. In addition, they have a high nutrient content as well as nutritious for health. Oyster mushroom is a type of fungi that have sufficient nutrition both include protein, fat, phosphorus, iron, thiamin, riboflavin and contains 18 kinds of amino acids for the human body needs, in addition, to consume oyster mushrooms can help lower cholesterol levels, antioxidants, accelerate wound healing, repair red blood cells, skin care, and others. Diversification of products processed oyster mushrooms have a pretty good market prospects, as it easily processed into foods and beverages that can increase the sale value and can expand marketing to attract more consumers. Burger is one kind of fairly popular fast food. The purpose of this experiment was to make formulations by comparing oyster mushroom burger without milk and with the addition of 35 mL and 70 mL liquid milk per dough. Each dough consists of 500 grams of fresh mushrooms plus spices. This burger is expected to be commercialized to increase the added value of oyster mushrooms; the production cost is relatively cheap compared to the basic ingredients chicken burger or meat. Results of internal organoleptic tests show that the oyster mushroom burger was satisfactory; respondents think it is acceptable and quite tasty. It takes up an experiment to analyze the content of proximate and beta-glucan. Visually, it looks like a burger with the basic ingredients of chicken or meat.