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All Journal GANEC SWARA Ganec Swara
SITI AMINAH
Program Studi Teknologi Hasil Pertanian Fakultas Pertanian Universitas Nahdlatul Wathan Mataram
Agriculture, Biological Sciences & Forestry Education Engineering Law, Crime, Criminology & Criminal Justice Social Sciences

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MUTU KIMIA PADA KALDU BUBUK NABATI BERBAHAN BAKU JAMUR MERANG (VOLVARIELLA VOLVACEA) DAN WORTEL (DAUCUS CAROTA L.) AFE DWIANI; SUBURI RAHMAN; SITI AMINAH
GANEC SWARA Vol 18, No 4 (2024): Desember 2024
Publisher : Universitas Mahasaraswati K. Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35327/gara.v18i4.1168

Abstract

Mushroom-based flavoring is one of the vegetable source food additives that contain glutamate so that it can be used as a substitute for artificial flavoring. Mushrooms that can be used are straw mushrooms. The addition of carrots aims to add nutrients to vegetable stock powder products. This aims of this study was to determine the combination of straw mushroom and carrot on chemical quality and the best treatment produced by vegetable stock  powder. This research is an experimental research conducted in the laboratory. The first thing that was done was making vegetable stock powder with combination of straw mushroom and carrot then continued with chemical analysis. The results showed that the best treatment for the powdered stock of straw mushroom and carrot based on the chemical quality in this study was treatment J1 (100% merang mushroom: 0% carrot) with a value of 11.32% moisture content, 9.20% ash content and 12.63% crude fiber.
MUTU ORGANOLEPTIK KALDU NABATI BERBAHAN BAKU JAMUR MERANG DAN WORTEL: Sensory Quality Of Powder Broth Made From Straw Mushroom And Carrot Siti Aminah; Afe Dwiani; Suburi Rahman
Ganec Swara Vol. 19 No. 2 (2025): Juni 2025
Publisher : Yayasan Al-Amin Qalbu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59896/gara.v19i2.278

Abstract

Vegetable broth made from straw mushroom is rarely studied, especially with the addition of other vegetable ingredients such as carrots. The addition of carrots is expected to improve the organoleptic quality of straw mushroom stock powder. This study aims to determine the organoleptic quality of vegetable powder stock made from straw mushrooms and carrots and the best treatment in hedonic organoleptic and scoring methods. The results of the organoleptic test were analyzed by analysis of variance (one way anova) at the 5% level using the SPSS 15.0 application. and data that were significantly different were further tested using Tukey. Based on the De Garmo test, the best treatment for the hedonic method for straw mushroom and carrot powder broth is treatment J1 (100% straw mushroom: 0% carrot) with a color value of 3.64 (like); flavour 3.23 (rather like); taste 3.64 (like) and texture 4.04 (like), while the best treatment for the scoring method is treatment J3 (50% straw mushroom: carrot 50%) with a color value of 3.36 (white criteria); flavour 3.40 (slightly typical of powdered broth); taste 3.64 (criteria) and texture 2.96 (slightly smooth).
Co-Authors Afe Dwiani SUBURI RAHMAN