SIFAT-SIFAT SEASONING ALAMI JAMUR MERANG (Volvariella volvaceae) TERFERMENTASI MENGGUNAKAN TAPIOKA TEROKSIDASI SEBAGAI BAHAN PENGISI
ABSTRACT: The paddy straw
mushroom can be make natural seasoning, because it has content of protein 17.01
% (db) which completely of amino acids composition,high content of glutamic
acid and asparticacid. Producing of natural seasoning from paddy straw
mushrooms which has along life storage,practice and flexible, it is need of
salted fermentation to hydrolyze of mushrooms protein. The aim ofthis research
was to reach of the appropriate proportion of salted fermented paddy straw
mushroomsand oxidized tapioca as a filler to produce the good properties and
high preference of fermented paddy straw mushrooms seasoning. The yield of this
research showed that the good treatment was the proportion of salted fermented
paddy straw mushrooms and oxidized tapioca 75:25. The seasoninghad the moisture
content 14.1 %, total protein 17.98% (db), soluble protein 4.51 % (db),
brightness61.55, solubility 8.22 seconds, the preference score of colour 3.28
(rather like until like), aroma 2.92 (little like until rather like), taste 3.06
(little like until rather like), and overall 3(rather like).
Penulis: Yhulia Praptiningsih
Kode Jurnal: jppertaniandd170532
