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Yesy Dwita Arvialika
Prodi Teknologi Pangan Universitas Muhammadiiyah Sidoarjo
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Engineering Veterinary Other

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Karakteristik fisikokimia penyedap rasa nabati hidrolisat tempe gembus dan jamur tiram menggunakan foam-mat drying Yesy Dwita Arvialika; Rahmah Utami Budiandari; Rima Azara
COMPOSITE : Jurnal Ilmu Pertanian Vol. 8 No. 2 (2026): Juli
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v8i2.1038

Abstract

This study aimed to determine the effect of the proportion of tempe gembus and oyster mushroom on the physicochemical characteristics of a plant-based flavor enhancer produced by foam-mat drying. The study employed a single-factor Completely Randomized Design (CRD) with seven treatments: T1 (100:0), T2 (70:30), T3 (60:40), T4 (50:50), T5 (40:60), T6 (30:70), and T7 (0:100). The results showed that the proportion of tempe gembus and oyster mushroom significantly affected the water solubility index, color profile, glutamate content, and ash content of the plant-based flavor enhancer. Based on the effectiveness index analysis, the best treatment was T1 (100% tempe gembus), with the following characteristics: glutamate content of 19.47 mg/g, moisture content of 7.39%, ash content of 0.95%, water solubility index of 0.0933 g/mL, yield of 17.66%, and color profile (L: 79.02; a*: 3.45; and b*: 16.45).
Co-Authors Rahmah Utami Budiandari Rima Azara