White oyster mushroom (Pleurotus ostreatus) is one of the current consumption mushrooms quite popular and much popular with people because it tastes delicious and also full of womb nutrition, high in protein, and low in fat. The power of storing oyster mushrooms is easily damaged. This is because oyster mushrooms have a high enough moisture content of 86.6%.
Knowing things
this, it is necessary to make an effort to extend the storability of white oyster mushrooms.
One of them is by processing oyster mushrooms into powder or flour. This research
using a Randomized Block Design (RBD) consisting of 2 factors, namely the first factor of temperature
(60 ° C and 50 ° C) and factors both drying time (7 hours, 9 hours and 11 hours).
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