Proceedings of the 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017)

<Previous Article In Volume
Next Article In Volume>

Oyster Mushroom Addition On Nutritional Composition And Sensory Evaluation Of Herbal Seasoning

Authors
Ita Fatkhur Romadhoni, Siti Yuliana, Luthfiyah Nurlaela
Corresponding Author
Ita Fatkhur Romadhoni
Available Online September 2017.
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/).

Download article (PDF)

<Previous Article In Volume
Next Article In Volume>
Volume Title
Proceedings of the 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
September 2017
ISBN
10.2991/iconhomecs-17.2018.48
ISSN
2352-5398
DOI
10.2991/iconhomecs-17.2018.48How to use a DOI?
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

risenwbib
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  -