Study of The Making of Liquid Seasoning from Hydrolysis of Oyster Mushroom and Straw Mushroom
KAJIAN PEMBUATAN SEASONING LIQUID DARI HIDROLISAT JAMUR TIRAM PUTIH DAN JAMUR MERANG
Keywords:: flavoring, oyster mushroom, straw mushroom, seasoning liquid
Liquid seasoning is food enhancer and appetite stimulate that used to increaseconsumer acceptance. The alternative ingredient as a substitute for flavor enhancers are oyster mushroom and straw mushroom. This study aims to analyze sodium levels and identify colour differences in the liquid seasoning of oyster mushroom and straw mushroom. This study used a randomized block design with 6 treatment levels and 4 replications. The treatment applied to the ratio of oyster mushroom and straw mushroom in each treatment in sequence are P1 (85%:15), P2 (80%:20%), P3 (75%:25%), P4 (70%:30%), P5 (65%:35), P6 (60%:40%). The result of this study indicate that there are significant differences (significan <0,05) againts sodium content, different colour with coordinates A (reddish). The best treatment of this research is P6 (60% oyster mushroom :40% straw mushroom). The conclusion of this study is the making of liquid seasoning a combination of oyster mushroom and straw mushroom can be used as a subsitute for flavoring because the seasoning produced successfully has a savory taste like flavouring in general.
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