Nur Wulandari, Ahmad Alamsyah, Moegiratul Amaro

THE EFFECT OF TEMPERATURE AND DURATION OF AIR FRYER USE ON THE CHEMICAL AND ORGANOLEPTIC PROPERTIES OF OYSTER MUSHROOM NUGGETS

Introduction

The effect of temperature and duration of air fryer use on the chemical and organoleptic properties of oyster mushroom nuggets. Explore the effect of air fryer temperature and duration on oyster mushroom nuggets' chemical & sensory properties. Discover optimal settings (200°C, 10 min) meeting SNI standards.

Abstract

This study aims to investigate the impact of temperature and duration of air fryer on the chemical and sensory properties of oyster mushroom nuggets. The research employed a Randomized Block Design (RBD) with two factors: chemical properties (moisture content, protein, ash, and fat) and physical properties (texture). The organoleptic test used a Completely Randomized Design (CRD) based on the combination of treatment factors. Data analysis was carried out using ANOVA at a 5% significance level with the SPSS application. The results showed that temperature significantly affected moisture, protein, ash, and fat contents, whereas the duration of air fryer use influenced ash and fat content. Organoleptic tests revealed that the treatments had no significant effect on hedonic attributes (color, texture, aroma, and taste) and texture scoring, but they affected color scoring. The best treatment was at 200°C for 10 minutes, which resulted in 40.58% moisture, 5.16% protein, 0.54% ash, and 6.93% fat contents, all of which complied with SNI 6683:2024 standards. Organoleptically, the oyster mushroom nuggets had a color and taste those panelists liked, while the texture and aroma were moderately liked, with a bright yellow color and a fairly firm texture.

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