Ekstraksi Asam Glutamat Dari Jamur Tiram (Pleurotus Ostreatus) Dengan Metode Ekstraksi Perebusan (Blanching Method)
DOI:
https://doi.org/10.30595/techno.v25i1.21079Keywords:
Keywords, oyster mushrooms, glutamic acid, extractionAbstract
Jamur tiram (Pleurotus ostreatus) merupakan salah satu jenis jamur kayu yang mudah dibudidayakan. Pada jamur tiram terdapat kandungan asam amino, kandungan tertinggi pada jamur tiram yaitu asam glutamat. Asam glutamat adalah asam amino non esensial. Asam amino memiliki sifat yang mudah rusak dalam kondisi tertentu. Faktor yang memiliki peran penting dalam proses ekstraksi senyawa asam glutamat yaitu suhu dan waktu ektraksi. Pada proses ekstraksi juga membutuhkan pengoptimalan untuk memperoleh senyawa asam glutamat yang optimum dari jamur tiram. Tujuan dari penelitian ini adalah mengetahui pengaruh faktor suhu dan waktu ekstraksi senyawa asam glutamat pada jamur tiram dengan metode ekstraksi perebusan dengan menggunakan metode faktorial design. Penelitian ini menunjukkan bahwa suhu ekstraksi berpengaruh (signifikan) terhadap nilai kadar asam glutamat, sedangkan waktu ekstraksi tidak berpengaruh (tidak siginfikan). Kondisi optimum ekstraksi adalah suhu 90 oC dan waktu ekstraksi 30 menit. Kondisi optimum ini menghasilkan nilai kadar asam glutamat sebesar 2598.88 mg/L
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ABSTRACT
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Oyster mushrooms (Pleurotus ostreatus) are a type of wood mushroom that is easy to cultivate. Oyster mushrooms contain amino acids, the highest content in oyster mushrooms is glutamic acid. Glutamic acid is a non-essential amino acid. Amino acids have the property of being easily damaged under certain conditions. Factors that have an important role in the extraction process of glutamic acid compounds are temperature and extraction time. The extraction process also requires optimization to obtain optimum glutamic acid compounds from oyster mushrooms. The aim of this research is to determine the influence of temperature and time factors for the extraction of glutamic acid compounds on oyster mushrooms using the boiling extraction method using factorial design. This research shows that the extraction temperature has an effect (significant) on the value of Glutamic Acid levels, while the extraction time has no effect (not significant). The optimum extraction conditions are a temperature of 90 oC and an extraction time of 30 minutes. This optimum condition produces a glutamic acid level of 2598.88mg/L.
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