IMPROVEMENT OF THE SHELF LIFE AND NUTRITIONAL QUALITY OF FERMENTED MUSHROOMS (PEKASAM CENDAWAN) THROUGH GAMMA RADIATION AND OPTIMIZED STORAGE CONDITIONS
DOI:
https://doi.org/10.11113/jurnalteknologi.v88.24617Keywords:
Gamma radiation, fermented mushrooms, shelf-life extension, storage conditions, nutritional qualityAbstract
Fresh mushrooms typically have a shelf life of about three days before environmental factors begin to affect their quality. To extend, various processing methods have been explored, including drying and canning. In this study, fermentation combined with gamma radiation (0, 1, and 5 kGy) was explored to increase shelf life. Hence, to evaluate the characteristics of fermented mushrooms (pekasam cendawan) over a 12-day storage period under different conditions, were used; cold temperature-sealed (CT-S), cold temperature-unsealed (CT-U), room temperature-sealed (RT-S), and room temperature-unsealed (RT-U). Key parameters assessed included color, texture, and microbial contamination. The results showed that by days 9 and 12, yellow spots appeared on non-radiated samples stored in CT-S packaging, while those in CT-U packaging exhibited yellowing by day 12. Meanwhile, radiation at 1 kGy delayed yellowing in some samples, whereas 5 kGy caused yellowing in CT-S samples by day 12. Radiation significantly influenced color, particularly in the 1 and 5 kGy samples compared to non-radiated ones. Texture also exhibited significant changes (p<0.05) across various conditions and radiation doses. Notably, microbial contamination was absent in both radiated (1 and 5 kGy) and non-radiated samples. Further analysis of mushrooms irradiated at 5 kGy and stored under CT-U conditions revealed higher ash (2.5%), protein (4.1%), and carbohydrate (12.7%) content compared to non-radiated controls (2.1%, 3.3%, and 11.4%, respectively). Moisture content was slightly lower in radiated samples (80.3% vs. 82.8%), while fat (0.4%) and fiber (<0.1%) remained unchanged.
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