Kualitas Penyedap Rasa Alami Dalam Bentuk Cair Dari Kombinasi Berbagai Jamur Edibel Dengan Penambahan Variasi Glukosa

Abstract

Flavors generally use a lot of chemicals, so they have a bad impact on health because they contain high sodium of glutamic acid. The sodium salt content is very high, it can be carcinogenic and concentration of salt in the increased blood. Natural ingredients from plants that can be used as flavoring include various types of mushrooms, because they have a high protein content. The purpose of this study was to determine the quality of natural flavoring in liquid from a combination of various mushroom with the addition of variations in glucose. The research was conducted in the Biology Education laboratory, the research method used was experiment.. The research design used factorial completely randomized design, Factor 1 Combination of Mushrooms (J), J1 = straw and oysters mushrooms; J2 = straw and jelly mushrooms; J3 = straw and champignon Mushrooms. Factor 2 Percentage of glucose (P), P1 = 7.5%, P2 = 10% and P3 = 15%. The data analysis was descriptive qualitative. The results of the study showed the highest average protein content in the combination treatment of straw mushroom and Jelly mushroom with glucose 12.5%, the value of 3.62%. The results of the organoleptic test included taste, aroma, color showed the most preferred treatment by panelists in the combination of straw and jelly mushroom in glucose 12.5%. The conclusion was the differences quality of the liquid natural flavoring in the combination of various mushroom and glucose.