The Effect of Blanching Method and Proportion of Oyster Mushrooms (Pleurotus ostreatus) with Straw Mushrooms (Volvavierra volvacea) on the Colour Profile of Natural Mushroom Flavorings
Pengaruh Metode Blansing dan Proporsi Jamur Merang (Volvavierra volvacea) dengan Jamur Tiram (Pleurotus ostreatus) Terhadap Profil Warna Penyedap Alami Jamur
DOI:
https://doi.org/10.21070/ups.4730Keywords:
Blanching, Straw Mushrooms, Oyster Mushrooms, Natural FlavoringsAbstract
Straw mushrooms (Volvavierra volvacea) and oyster mushrooms (Pleurotus ostreatus) contain natural glutamic acid which has a high quality taste making it suitable for use as a natural flavoring powder. The initial treatment was carried out using the blanching method to reduce bacterial levels in the mushrooms. This research used RAK which was arranged factorially, namely the blanching method and the proportion of straw mushrooms (Volvavierra volvacea) and oyster mushrooms (Pleurotus ostreatus). Based on the analysis of variance, it is known that there is an interaction between the blanching method and the proportion of straw and oyster mushrooms on the color profile of the natural flavoring of the mushrooms. The aim of this research was to determine the effect of the blanching method and proportion of straw mushrooms (Volvavierra volvacea) and oyster mushrooms (Pleurotus ostreatus) on the color profile of the natural flavoring of mushrooms.
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