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All Journal 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.
Co-Authors Afe Dwiani SUBURI RAHMAN