TOTAL SUGAR CONTENT IN HEALTHY DRINKS OF OYSTER MUSHROOM (Pleurotus ostreatus) AS BETA-GLUCAN RESOURCES

Widyastuti, Netty and Donowati, Donowati and Reni , Giarni (2016) TOTAL SUGAR CONTENT IN HEALTHY DRINKS OF OYSTER MUSHROOM (Pleurotus ostreatus) AS BETA-GLUCAN RESOURCES. In: Proceeding ISEPROLOCAL. Badan Penerbitan Fakultas Pertanian Universitas Bengkulu, Bengkulu, Indonesia, pp. 377-383. ISBN 9786029071184

Preview

Archive 066 Netty Widyastuti.pdf - Published Version Available under License Creative Commons GNU GPL (Software). Download (416kB) | Preview

Abstract

Many oyster mushroom cultivation in several regions in Indonesia. To increase the value added necessary postharvest effort that has commercial value. Fruit bodies of oyster mushrooms (Pleurotus ostreatus) was characterised as a source of polysaccharides, as one of the alternative good nutritionally for food, relatively inexpensive, can be as immunomodulators or immune system enhancer. Given some of these properties, Team Mushroom, Centre of Bioindustrial Technology-BPPT have conducted experiments based drinks manufacturing of oyster mushrooms plus natural fruit flavorings and sweeteners sucrose. The purpose of this experiment was to determine the proximate and total sugars content contained therein. The mushroom extract done manually, ie 500 mesh filter cloth, while the total sugar analysis by Anthrone method. Result analysis of the healthy drink bottle 140 ml volume, the energy contained 37, 24 kcal, protein levels of 392 mg, 8918 mg levels of carbohydrates, dietary fiber 70 mg, and 1380 mg of beta-glucan, while the results analysis of total sugar with Anthrone method is 8.8% (w / v). Recomendation of this experiment were re-optimization in formulations, especially in sweetener.

Actions (login required)

View Item