Oyster Mushroom Addition On Nutritional Composition And Sensory Evaluation Of Herbal Seasoning
- DOI
- 10.2991/iconhomecs-17.2018.48How to use a DOI?
- Keywords
- glutamic acid, savory, natural flavors, oyster mushroom (Pleurotus ostreatus), shiitake (Lentinus edodes), straw mushroom (Volvariella Volvacea)
- Abstract
Herbal seasoning on food has been developed and studied. It is recommended by some experts in the field of research experts not to consume MSG present in food, but other experts who understand it say no problem consuming MSG on food origin is still within the threshold of tolerance. The purpose of this study was to develop a natural flavor enhancer made with the basic ingredients of mushrooms. The presence of natural glutamate acid content contained in the fungus, it needs to be made flavor derived from mushrooms. The flavoring experiment was made from three types of mushrooms, namely oysters, Shiitake, and straw mushroom. Findings show the result of organoleptic taste flavor test, it can be concluded that commercial flavor taste has the highest values. The four flavors of mushroom tested, flavoring of straw mushroom is more dominant than the others, with a higher value of satiety, but in terms of aroma and color more attractive flavor of oyster mushrooms. It is expected that the fungus can be as an alternative condiment flavor is tasty and safe for health, both for the present and the future.
- Copyright
- © 2018, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Ita Fatkhur Romadhoni AU - Siti Yuliana AU - Luthfiyah Nurlaela PY - 2017/09 DA - 2017/09 TI - Oyster Mushroom Addition On Nutritional Composition And Sensory Evaluation Of Herbal Seasoning BT - Proceedings of the 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017) PB - Atlantis Press SP - 207 EP - 210 SN - 2352-5398 UR - https://doi.org/10.2991/iconhomecs-17.2018.48 DO - 10.2991/iconhomecs-17.2018.48 ID - Romadhoni2017/09 ER -