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Ingredient
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
dried oyster mushrooms → have → water activity of 0.36
“The water activity of dried mushrooms was found to be 0.36”
“Diketahui semakin tinggi suhu dan lama pengeringan maka rendemen, kadar abu, kadar protein, dan derajat putih tepung jamur tiram akan semakin meningkat, sedangkan kadar airnya menurun.”
drying time → affects → yield, ash content, protein content, and whiteness degree of oyster mushroom flour
“Diketahui semakin tinggi suhu dan lama pengeringan maka rendemen, kadar abu, kadar protein, dan derajat putih tepung jamur tiram akan semakin meningkat, sedangkan kadar airnya menurun.”
drying temperature and time → decreases → moisture content of oyster mushroom flour
“Diketahui semakin tinggi suhu dan lama pengeringan maka rendemen, kadar abu, kadar protein, dan derajat putih tepung jamur tiram akan semakin meningkat, sedangkan kadar airnya menurun.”
drying temperature → affects → yield, ash content, protein content, and whiteness degree of oyster mushroom flour
“Disamping itu, diketahui pula bahwa suhu pengeringan 65 0 C dan lama pengeringan 5,5 jam akan menghasilkan tepung jamur tiram putih terbaik dengan rendemen 7,34%, kadar air 4,30%, kadar abu 4,75%, kadar protein 19,20%, dan derajat putih 82,17.”
drying temperature and time → produces → optimal oyster mushroom flour
“Mushrooms were dried using a cabinet-type convective dryer. Air temperatures of 50, 60 and 70 oC were used for the drying experiments.”
oyster mushroom (Pleurotus ostreatus) → dried using → cabinet-type convective dryer