Sri Winarni, Windi Permatasari, D. Dayanti, E. G. Savio, I. Khairunnisa

Preservative Equipment Based on Nitrogen Doping Titanium Dioxide Photocatalyst White Oyster Mushroom In Banyumeneng

Introduction

Preservative equipment based on nitrogen doping titanium dioxide photocatalyst white oyster mushroom in banyumeneng. Extend white oyster mushroom shelf life using innovative N-doped TiO2 photocatalyst preservatives. This technology inhibits spoilage, lasting 6-9 days, benefiting farmers in Banyumeneng.

Abstract

Oyster mushrooms easily wilt and turn brown because of bacteria and enzymatic reactions. Preservation of oyster mushrooms has been done in the freezer, which can only last 3-4 days. In addition, preservation using chemicals can cause side effects such as diarrhea to long-term cancer. The purpose of this study was to determine the shelf life of white oyster mushroom products using the innovation of making preservatives with titanium dioxide doped nitrogen (N-TiO2). The method used is the sol-gel method with TiCl4 as the precursor of TiO2 and diethylamine as the nitrogen-doped precursor. N-Doped TiO2 was characterized using FTIR, XRD, and antibacterial activity tests. The results of the FTIR spectrometer showed peaks at 518 and 678 cm-1, which indicated the presence of vibrations from TiO2. Analysis of the crystalline phase of TiO2 using XRD obtained a mixed phase in the form of anatase with peaks at 55.10 (2Ø) and rutile at 27.40 (2Ø). Anti-bacterial activity test showed that N-TiO2 was able to inhibit the growth of E. coli bacteria by 6.48±0.42 mm. The results of the organoleptic test showed that preservation using photocatalyst can extend the preservation time of oyster mushrooms, which is about 6-9 days, longer than the ideal preservation time of oyster mushrooms. This technological innovation can answer the problems of oyster mushroom farmers in Banyumeneng Village related to oyster mushroom harvests that are wasted because they are rotten and cannot be sold.

Review

This study presents an innovative approach to extending the shelf life of white oyster mushrooms, a perishable crop often plagued by rapid wilting and spoilage due to bacterial and enzymatic activity. Addressing the limitations of conventional preservation methods like freezing (short duration) and chemical treatments (safety concerns), the authors propose a novel preservative equipment based on nitrogen-doped titanium dioxide (N-TiO2) photocatalyst. The research successfully synthesizes N-TiO2 via the sol-gel method, characterizes its structural and antibacterial properties, and demonstrates its efficacy in significantly prolonging mushroom freshness, offering a promising solution for local farmers in Banyumeneng. The methodology employed for N-TiO2 synthesis and characterization is clearly outlined. Using TiCl4 and diethylamine as precursors, the sol-gel method yielded N-TiO2, confirmed by FTIR analysis showing characteristic TiO2 vibrations and XRD analysis identifying a mixed anatase and rutile phase – a common and often beneficial structure for photocatalytic activity. A key strength is the direct evaluation of its antibacterial efficacy against *E. coli*, where N-TiO2 exhibited a significant inhibition zone of 6.48±0.42 mm. Crucially, the practical application was assessed through organoleptic tests, revealing that the photocatalyst extended the preservation time of oyster mushrooms to an impressive 6-9 days, substantially longer than current methods. This finding directly addresses a critical economic problem for Banyumeneng oyster mushroom farmers by reducing post-harvest losses. While the study demonstrates significant potential, certain aspects could benefit from further elucidation and development. The abstract mentions "preservative equipment based on N-TiO2" but primarily focuses on the material's synthesis and antibacterial properties; more detail on the *design and operational principles of this equipment* would strengthen the practical impact. Furthermore, while *E. coli* is a relevant indicator, evaluating the N-TiO2 against common mushroom spoilage bacteria and fungi (such as *Pseudomonas* species often associated with mushroom spoilage) would provide a more direct assessment of its fungistatic/bactericidal efficacy specific to oyster mushrooms. Future work should also explore the long-term safety of N-TiO2 in food contact applications, the economic feasibility of implementing this technology for farmers, and a deeper mechanistic understanding of how the photocatalyst specifically inhibits the enzymatic browning and bacterial spoilage in the mushroom environment. Despite these areas for future refinement, this paper offers a compelling and valuable initial step towards sustainable mushroom preservation.

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