Pengaruh Penyimpanan terhadap Kadar Air Sari Kering dari Umbi Singkong Sebagai Bahan Baku Media Alternatif Pertumbuhan Jamur

Abstract

Background: Cassava tubers are an agricultural product that is very abundant in Indonesia which contains carbohydrates, protein, phosphorus (P), calcium (Ca), iron (Fe), vitamin A and vitamin C. These contents make cassava extract effective as an alternative medium for mushroom growth. The dried cassava extract obtained can be stored, so the media does not always have to be made new by taking into account the water content during the storage period.

Objective. This study aims to determine the effect of storage on the water content of dried cassava tuber extract.

Method: The dried cassava tuber extract will be tested for water content using the gravimetric drying shrinkage method and drying is carried out at a temperature of 105°C for 5 hours until it reaches a constant weight. Results: The results of the study showed that the average water content at 0 days

of storage was 12.92%, day 7 13.585%, day 14 18.45% and day 21 20.1% Conclusion: Based on the results obtained, there is an effect of storage on water content, namely the longer the storage period, the higher the water content obtained.