The Use Mycelium of Oyster and Shiitake Mushroom mycelium to SubtituteMeat on the Production of Meatball

(Educational Magazine for High School Students of Grade X on TheConcept and Its Role The Life of Mushroom)

Wahyuni Diana, Iing Dwi Lestari1), Rida Oktorida Khastini1)

1)Biology Education of Sultan Ageng Tirtayasa University

Abstract: This research aimed to find out the optimum temperature and pHfor growth of oyster mushroom mycelium (Pleurotus sp.) and shiitake(Lentinula edodes), the nutritional content and organoleptic test ofoyster and shiitake mushroom mycelium were also analized. The resultof this research would be applied in the form of educational magazineas an alternative source of learning on the concept of the Fungus. Theresult showed that optimum temperature for oyster mushroom myceliumgrowth was 27ºC and pH 6. While the growth of shiitake mushroommycelium growth was 25ºC and pH 5. The nutritional content of oystermushroom mycelium meatballs had an average water content 70,28%, ash0,87%, fat 0,13%, protein 1,67%, and carbohydrate 23,45%. Whileshiitake mushroom mycelium meatballs had an average water content was71,04%, ash 1,79%, fat 1,31%, protein 13,06%, and carbohydrate 2,30%.Organoleptic test of oyster and shiitake mushroom mycelium meatballswas quite like or neutral was 59,5% and 55,3% respectively. Assessmentof educational magazine had a percentage about 84,75% with excellentcategory.

Key words: educational magazine, mushroom mycelium meatball, mycelium, oystermushroom, shiitake

mushroom

I. INTRODUCTION

Fungi macroscopic from theDivision Basidiomycota such asthe oyster mushroom (Pleurotus sp.)and shiitake (lentinula edodes).Both of these mushrooms arepotential and can be applied intofood healthy and nourishing foodingredients that have manybenefits, one of which, namely

processed foods as a substitutefor meat such as meatballs.Meatball is a popular food amongIndonesian people. Utilisation ofmeat can be substituted bymushroom mycelium will mademeatball more healthy to beconsumed. Based on researchconducted by Yulistiani et al.(2007: 8) that the meatballs froma combination of soybean flour,

button mushrooms, and adding STTPproduce meatballs mushroom withthe levels of starch and proteinhigher by 7,26% and 19,94%.Generally, The mushroom fruitbody used as a substitute for therole of meat, because the contentcontained on the mushroom fruitbody no less nutritious withmeat. However, in the life cycleof the fungus, to get the bodyits fruit need which long enough.The teacher Biology grade X fromseveral Senior High School inSerang Banten  give lecture tothe student using book or LKS asmaterial source. The learningprocess can cause saturation andboredom for a student because thestudents are passive and do notprovide new experience withthings as well as for exploringnew skills and capabilitiesstudents. Learning at schooltrying to create teaching andlearning activities moremeaningful by findingunderstanding and explainerconcept as well as connect itwith examples and relevant newinformation in everyday life.Selection of learning resourcesin the form of learning mediasuch as printed media (books,magazines, newspaper, andcomics), environment, technology-based computer (CD tutorial,video) and others very importantfor learning more meaningful.Educational magazine that drawsexpected to arouse studentinterest  in studying biologyespecially the concept of fungiand its role in life. Researchresults implemented into learningresource in the form of aneducational magazine that has thelook of more interesting than thebook or LKS. So can it increase

motivation student and interestto study biology especially theconcept of fungi and its role inlife.

II. METHODS

This research was conducted inMay – November 2013, at thebiology laboratory of UniversitySultan Ageng Tirtayasa (UNTIRTA)and Food Chemistry LaboratoriesPAU, Food and Nourishment BogorAgriculture Institute (IPB).

Mushroom Isolates and Cultivation

Oyster (Pleurotus sp.) and shiitake(L. edodes) isolates provide fromBiology laboratory grown in petridishes (9 cm diameter) containingthe media PSA (potato 200 g L-1,sucrose 20 g L-1, so that 15 g L-1) in aseptic conditions. Theculture then incubated at roomtemperature for 10 days.

Optimization of Mycelia GrowthTemperature and pH Treatments

About 1x1 cm size of oyster andshiitake isolates were grown inPDA medium. Incubation fortemperature treatment was on20ºC, 27ºC, and 29ºC for oysterwhile shiitake was on 24ºC, 25ºC,and 28ºC for 15 days. pHtreatment for each isolates wasat pH 6 and 7 for 22 days on thegrowth of oyster. While theshiitake mycelium grown at pH 3,4, and 5.

Mass Production of Oyster andShiitake Mycelium

The condition for mycelia massproduction was form the firsttreatments that gave the bestgrowth on each mushroom isolate.Mass production of Oyster andshiitake mycelium use glassbottles sterile as a place ofgrowth and the potato extractliquid medium.

Meatballs Based Mushroom MyceliumProduction

About 100 g cleanable myceliummashed with a spoon. The mushroommycelium already smooth mixedwith tapioca flour 1/10 gram ofheavy meat or mushroom mycelium,egg, and spices have been crushedbefore (3 grams) until not toomushy. After the batter can bedone printing by using a spoon.After that included and boiledinto a pot of boiling water thathas been. Maturity meatballscharacterized with float itsmeatballs  to the surface ofwater then drained and preparedto test nutrition and testorganoleptik.

Nutrients Analysis of MeatballsBased Oyster (Pleurotus sp.) andShiitake (L. edodes) Mycelium

As for the content of nutrientsfrom product meatballs mushroommycelium was tested with a seriesof tests, including:

a. Water Content by Ovenb. Ash Content by Pengabuan

Totalc. Protein Content by Kjeldahl-

mikrod. Fat Content by Soxhlete. Carbohydrat Content By

Difference

Organoleptic of MeatballsMushroom Mycelium Product

Organoleptic is test methodshedonic to measure  the degree ofpreference  to meatballs mushroommycelium products is based oncolor, texture, plasticity,scent, compactness, and taste byusing  the assessment sheet.Means tests carried out byproviding oyster and shiitakemycelium meatballs and meatballsas controls which is laid at adifferent container and labeled.Organoleptic test with criteriaRating Scale as: very valuable like(SS) value of 5, love is worth(S) value of 4, quite like (CS)value of 3, don’t like is worth(KS) value of 2, and stronglydislike (STS) value of 1.

Educational Magazine

Educational magazine made byapplication of computer that XaraXtreme pro 5.1.0. The testinstrument using a questionnaire.The criteria Rating Scale as: SangatSuka (SS) value of 5, Suka (S)value of 4, Cukup Suka (CS) valueof 3, Kurang Suka (KS) value of2, and Sangat Tidak Suka (STS)value of 1.

Data Analysis

Statistical analysis using astatistical ANOVA (Analysis ofVarians) one way test. andcontinued with the Kruskall-Wallis test with a significancelevel of 95% to  know realdifference between treatment and

LSD test to the presence of theinfluence of temperature and pHon the growth of fungal myceliumby using program spss 16.0.

Educational Magazine SupportLearning at School

Products that are created tosupport learning at school can bean educational magazine aslearning resource in theclassroom who can attract theattention of students. Itincluded material about themushroom, growth of mycelium, andits development in food basedmushroom with pictures anddesigns interesting. Next will beevaluated pramester (pre-masteryevaluation) that expertevaluation regarding theeligibility of material and mediaassessment by Biology teachersgrade X in some Senior HighSchool at the city of Serang andtested by lecturer EducationBiology using question form withindicators: material,presentation, and language andinformation.

III.DISCUSSION

The Growth of Oyster (Pleurotussp.) and Shiitake (L. edodes)Mycelium with The Influence ofTemperature and pH Treatment

Based on Figure 1. Apparitionmorphology oyster and shiitakemycelium is growth optimal ( havemet surface cup ). Apparitionmorphology same that is shapedthreads of delicate white andgrowing spread on a surface PSAmedium.

Figure 1. a) The growth of oyster mycelium with treatment of temperature; b) The growth of oyster mycelium with treatment of temperature

(a)20ºC day 15th 27ºC day 15th 29ºC day 15th

(b)24ºC day 36th 25ºC day 36th 28ºC day 36th

a bFigure 2. a) The growth of oyster mycelium with treatment of temperature in 15 days; b) The growth of oyster mycelium with treatment of temperature in 15 days

An apparition of morphologyoyster mycelium looks veryclearly growing spread frominoculum fungi that are in themiddle of Petri dish like theradius on surface of the medium.The research of Sugiharti (2008:38) that the growth of oystermycelium on PDA medium need 14days with growth of myceliumalready looked full but thin anddispersed uniformly from placeinoculum were placed in themiddle part of Petri dish. Whileapparition of morphology shiitakemycelium growing together evenlyand circular from inoculum in themiddle because it is more denseand smooth. But its growth wasslower than with oystersmycelium. Based on research ofPhang (2001: 35) that the growthof shiitake mycelium need morethan 1 month to reach on averagediameter mycelium of 9 cm.

Based on Figure 2. The diameteraverage of growth oyster andshiitake mycelium seen from theday 1st until 15th. The growth ofoyster mycelium at temperature of20ºC increased growth diameterhighest on the day 13th of Ø1,1cm. At temperature 27ºC,increased growth diameter higheston the day 8th of Ø1,2 cm. Whileat temperature 29ºC growth ofmycelium is started in the day5th but the day 6th increased themost high growth compared withother temperature treatment ofØ1,4 cm. According to Sugiharti(2000: 40) that phase adaptationof growth of oyster mycelium on agrowth curve is not visiblebecause influenced by the mediaand environment the same growth,then on the 2nd day and 3rd speed

growth of mycelium in theexponential phase of slowdownprobably due to use of differentcarbon, the next phase is astationary phase and finallyaccompanied by phase of death.

The growth of oyster myceliumrelatively faster than withshiitake mycelium. The growth ofshiitake mycelium began in thesecond week of three influencetemperature. Increase in diameterof highest growth at temperatureof 24ºC, 25ºC, and 28ºC was on9th of Ø1,4 cm, 10th of Ø1,2 cm,and 10th of Ø0,8 cm respectively.According to Phang (2001: 34) thegrowth of shiitake mycelium fortwo weeks of about 3.5 cm – 4,0cm by increased growth that isn’ttoo different.

The value of sig. oyster mycelium(0,399) > α (0,05) and shiitakemycelium (0,975) > α (0,05) meansthe influence of temperatureincubation not cause significantdifference to the diameter growthof oyster and shiitake mycelium.

Table 1. The Average Growth ofOyster and Shiitake Mycelium withThe Influence of Temperaturewithin 15 days.

Measurement result obtainedaverage the diameter growth ofoyster mycelium most optimal attemperature 27ºC of Ø5,87 cm.This is in accordance with theresults of research Widyastutiand Tjokrokusumo (2008: 290) thatthe best incubation temperatureof 24ºC to growth oystermycelium. The average diametergrowth of shiitake mycelium mostoptimal at temperature 25ºC ofØ2,42 cm. As research byPrzybylowicz and John (1990: 15)that shiitake mycelium usuallygrows at temperature of 25ºC.

After obtained the average ofgrowth best to the influence oftemperature, then afterwardgrowth oyster and shiitakemycelium given influence of pHtreatment grown on a medium ofPSA in Petri dish.

Treatments

Average growth ofoyster myceliumdiameter (cm)

20ºC 4,9127ºC 5,8729ºC 4,47

Treatments

Average growth ofshiitake mycelium

diameter(cm)24ºC 2,2725ºC 2,4228ºC 2,08

Figure 3. a) The growth of oyster mycelium with treatment of pH; b) The growth of oyster mycelium with treatment of pH

(a)pH 6 day 27th pH 7 day 27th

(b)pH 3 day 42nd pH 4 day 42nd pH 5 day 42nd

An apparition of morphologyoyster and shiitake mycelium growand spread starting from inoculumfungi in middle of the Petridish. Based on research Astutiand Kuswytasari ( 2013: 145 ),the growth of oyster myceliumfrom starting point of inoculumshaped threads of white hyphaethat seemed spread linear onsurface PDA medium at H 6,8 – 7for 15 days. The growth of oysterand shiitake mycelium withinfluence of pH treatment moreslowly, because pH medium changedwhen sterilization medium inautoclave. This is in accordancewith the research by Sari (2006:39) that pH of the mostinfluential on elements of mediumand usually in time ofsterilization medium inautoclave, pH medium changed 0.2to 0.4. pH unfavorable can changethe normal ability to grow fromthe cell, so growth of myceliumin absorbing nutrients becomeunstable.

Based on Figure 4. The highestincrease in diameter growth ofoyster mycelium with influence pHtreatment of 6 and 7 in a row wason the day 14th and 16th of Ø0,8cm dan Ø0,9 cm. While increase inthe highest diameter growth ofshiitake mycelium with influencepH treatment of 3, 4, and 5 in arow was on the day 20th of Ø0,4cm, on the day 22nd of Ø0,5 cm,and on the day 22nd of Ø 0,7 cm.

The value of sig. oystermycelium(0,802) > α (0,05) andshiitake mycelium (0,964) > α(0,005) means the influence oftemperature incubation not causesignificant difference to thediameter growth of oyster andshiitake mycelium.

Table 2. The Average Growth ofOyster and Shiitake Mycelium withThe Influence of pH within 22days

a b

Figure 4. a) The growth of oyster mycelium with treatment of pH in 22 days; b) The growth of oyster mycelium with treatment of pH in 22 days

Measurement result obtainedaverage the diameter growth ofoyster mycelium most optimal atpH 6 of Ø2,47 cm. This is inaccordance with the results ofresearch Achmad et al.( 2009:48 ) that all isolates of oystermycelium grow well with PDAmedium at ph of between 6 – 7,which has an average diameter of2,56 – 4,43 cm. The averagediameter growth of shiitakemycelium most optimal at pH 5 ofØ1,33 cm. This is in accordancewith the research by Przybylowiczand John (1990: 15) that shiitakemycelium usually grow at atemperature of 25 C and pH of 3.5and 4,3 to ph of wood usuallyabout 4,5 – 5.

This research, the resultobtained such as temperature andpH best for growth mushroom

mycelium next used to get oysterand shiitake mycelium biomassare done in a glass bottlesterile as a place of growth.

Mass Production of Oyster andShiitake Mycelium

Harvest time to get oystermycelium biomass during  ±3 weeksuntil oyster mycelium meetssurface of bottle. While harvesttime to get shiitake myceliumbiomass during  ±6 weeks. Oysterand shiitake are grown on liquidextract potatoes medium look likefulfill surface bottles and growfloating above liquid medium.Oyster and shiitake myceliumbiomass used as the mainingredient a substitute meat inmaking meatballs.

Comparative Nutrient Content ofMeatballs Based Oyster andShiitake mycelium with Meatballas Control

Table 3. The Average ComparativeNutrient Content of Oyster andShiitake Mycelium Meatballs withMeatball as Control

- The water content ofmeatballs set SNI 01-3818-1995 was max 70% b/b, thuswater content of three samplemeatballs nothing meetstandards, but still goodconsumed for by public.

TreatmentAverage growth ofoyster myceliumdiameter (cm)

pH 6 2,47pH 7 2,29

TreatmentAverage growth ofshiitake myceliumdiameter (cm)

pH 3 1,30pH 4 1,31pH 5 1,33

NutrientContents

Control

OysterMyceliu

mMeatbal

ls

Shiitake

Mycelium

Meatballs

Water (%) 71,06 70,28 71,05Ash (%) 1,43 0,87 1,79Fat (%) 4,85 0,13 1,31Protein(%)

23,66 1,67 13,06

Carbohydrate (%)

-0,99 23,45 2,30

- The ash content of meatballsset SNI 01-3818-1995 was max30% b/b, thus water contentof three sample meatballsmeet standards.

- The fat content of meatballsset SNI 01-3818-1995 was max20% b/b, thus fat content ofcontrol meatballs nothingmeet standard, while oysterand shiitake myceliummeatballs meet standards.

- The protein content ofmeatballs set SNI 01-3818-1995 was max 20% b/b, thusfat content of oystermeatballs nothing meetstandard, while shiitakemycelium and controlmeatballs meet standards.

- The carbohydrat content ofmeatballs not fixed in SNI01-3818-1995 was max 20% b/b,so that no standardspecifically to carbohydratcontent in meatballs.

- Nutrient content in oysterand shiitake myceliummeatballs including both tobe consumed, especially canrecommended for thevegetarians. Oyster andshiitake mycelium meatballssuitable to be used as foodfor vegetarians, because mostof the ingredient makingmushroom mycelium meatballsderived from vegetable.Nutrient content of oystermycelium meatballsrecommended as food productspecial for people whorequire a special diet low inprotein. Fat content inoyster and shiitake myceliumincluded into an unsaturated

fatty good for health.Therefore, oyster andshiitake mycelium meatballsgood consumed for patientscholesterol, high blood andheart disease.

Organoleptic Test of Oyster andShiitake Mycelium Meatballs withMeatball as Control

The quality of foodstuffs can beseen from nutritional valuecontained in it as well as otherfactors such as flavours whichincludes color, texture,plasticity, scent, compactness,and taste of a food products(Winarno, 2008: 189).Organoleptic testing at 3 pm – 4pm at Untirta Serang with panelnon standard that haven’t trainedin conducting assessment of 20students UNTIRTA. The criteria ofpanelists that able-bodied,interest to organoleptic test,not refuse food to be tested bothmen and women aged 18 – 22 yearsold (BSNI 01-2346-2006).

Table 4. the average organoleptictest of oyster and shiitakemycelium meatballs with meatballas control

Characteristics

Control

OysterMyceliu

mMeatbal

ls

Shiitake

Mycelium

Meatballs

Color 3,00 2,00 2,45Texture 3,40 3,10 3,00Plasticity 4,15 3,45 2,70Scent 3,15 3,05 2,70Compactness

4,05 3,20 2,75

Flavour 4,00 3,05 3,00

- Analysis result showssignificance level 0,445 >0,05 means that the color ofthe three samples meatballswas no real difference. basedon Table 4. Judgment ofpanelists is neutral againstcriteria color of controlmeatballs shown by value of3,00 (between like anddislike). Judgment ofpanelists is dislike againstcriteria color of oyster andshiitake meatballs shown byvalue of 3,00 (between likeand dislike).

- Analysis result shows 0,196 >0,05 means that the textureof the three samplesmeatballs was no realdifference. Based on Table 4.Judgment of panelists isneutral against criteriatexture of the three samplesmeatballs shown by value of3,00 (between like anddislike).

- Based on the result oforganoleptic among the threesamples meatballs obtainedsignificance level 0,000 <0,05 means there is a realdifference to criteriaplasticity meatballs. Based onTable 4. Judgment of panelistsfor plasticity is like withvalue of 4,15 and oystermycelium meatballs is neutral(between like and dislike)shown by value of 3,45. whileto plasticity of shiitakemycelium meatballs, judgmentof panelists is dislike shownby value of 2,70.

- The test suspension show valuesignificance 0,908 > 0,05means that criteria scent on

the three samples meatballsthere was no real difference.Based on Table 4. Judgment ofpanelists is neutral (betweenlike and dislike) shown byvalue of 3,15 and 3,05 forcriteria scent of oystermycelium and controlmeatballs. while to shiitakemycelium meatballs is dislikewith value of 2,70.

- The organoleptic resultobtained significance level0,000 < 0,05 means thatcriteria compactness among thethree samples meatballs therewas real difference. Based onTable 4. stating that judgmentof panelists against criteriacompactness of controlmeatballs is like shown byvalue of 4,05. judgment ofpanelist is neutral (betweenlike and dislike) to criteriacompactness of oyster myceliummeatballs shown by value of3,20. while to criteriacompactness of shiitakemycelium meatballs is dislikewith value of 2,75.

- Analysis result obtainedsignificance level 0,003 <0,05 means that taste of thethree samples meatballs wasreal difference. based onTable 4. Judgment of panelistsis like shown by value of4,00. while to oyster andshiitake mycelium meatballs isneutral (like and dislike)shown by value of 3,00 – 3,05.

- Overall, judgment of panelistsagainst control meatballs islike with percentage of 72,5%,oyster and shiitake myceliummeatballs for judgment ofpanelists is neutral/quite

like with percentage of 59,5%and 55,3%.

Educational Magazine as learningresource for students

The activity of evaluationpramaster there are three formthat expert evaluation,evaluation of people per person,and small groups evaluation. Buteducational magazine only beevaluated expert to ask opinionof experts on the feasibility ofeducational magazine. Experteducational magazine testconducted by four expert materialis two lecturer education biologyUNTIRTA and two teacher biologysenior high school in the Serangcity.

The result of feasibility testshow the value of 84,75% meansthat educational magazine madevery good to be used as a sourceof learning alternative on theconcept of fungi and its role inthe life for grade X Senior HighSchool.

Table 5. The Result ofFeasibility Test of EducationalMagazine

No Aspects Skor

(%)Feasibili

tyEducation

alMagazine

Category

1. Content 114

95,00 Excelent

2. Presentation

311

81,84 Excellent

3. Languageand

information

100

83,33 Excellent

Based on Table 5. Judgmentrespondents on the material of95,00% with excellent category.According to expect opinion, thematerial about the concept offungi and its role in the lifecontained in educational magazinebased on an indicator and thepurpose of learning. However itshould be paid attention must beachieved competence base, becausethe result of research onlycontain some material thatsupposed delivered about thefungi and its role. judgment ofpresentation which includes theselection of paper types,selection of covers andsystematics of presentationincluded in the excellentcategory of 81,84%. The judgmenton aspect of language isexcellent category to bedeveloped by 83,33%, but stillneed to be repaired in terms oflanguage which is still stiff andbackground of magazine stillhaven’t consistent.

IV. CONCLUSSION

Based on the results of thisstudy concluded that:

1. The growth of oyster myceliumare best at temperature of27ºC with pH of 6. whilegrowth of shiitake myceliumare best at temperature of25ºC with pH of 5.

2. The Nutrient content ofoyster mycelium meatballs hasan average water content of70,28%, ash levels of 0.87%,0.13% fat content, 1.67%protein and carbohydratelevels 23,45%. While nutrient

content of shiitake myceliummeatballs has an average71,05% water content, ashcontent 1.79%, fat content1.31%, 13.06%, protein andcarbohydrate levels 2.30%.

3. the result of organoleptictest show judgment ofpanelists against oyster andshiitake mycelium meatballsis quite like or neutral bythe percentage of 59,5% and55,3%.

4. The result of assessmentagainst educational magazine“FUNMA” of 84,75%, so it canbe said that educationalmagazine including intoexcellent category as asource of learning for gradeX senior high school on theconcept of fungi and its rolein life.

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