KAJIAN PEMBUATAN SEASONING ALAMI CAIR BERBAHAN DASAR JAMUR MERANG (Volvariella volvaceae) DENGAN VARIASI JUMLAH PENAMBAHAN GLUKOSA

Authors

  • Niken Widya Palupi
  • Citra Ayu Mayasari
  • Frida Maslikah
  • Subekah Nawa Kartika Sari

DOI:

https://doi.org/10.25047/jii.v13i3.89

Abstract

Cita rasa pada makanan umumnya dihasilkan oleh suatu bumbu masak atau seasoning. Seasoning yang paling terkenal adalah MSG. Namun penggunaan dalam dosis tinggi dapat menyebabkan kerusakan sel syaraf dan diduga bersifat karsinogenik. Oleh karena itu diperlukan seasoning dari bahan alami. Salah satunya yaitu menggunakan jamur merang segar. Jamur merang memiliki kandungan protein sebesar 16.9g/100g bk dan mengandung asam glutamat sebesar 4.0428g/100g bk sehingga mempunyai potensi untuk dibuat sebagai seasoning. Pada penelitian ini dilakukan pengamatan yang meliputi Intensitas reaksi Maillard (Metode Spektrometri), warna (Metode Color reader) dan Sifat Organoleptik (Uji Kesukaan). Hasil penelitian menunjukkan bahwa jumlah penambahan glukosa berpengaruh terhadap nilai kesukaan warna, aroma dan rasa seasoning jamur merang dan tidak berpengaruh terhadap intensitas reaksi Maillard dan warna seasoning jamur merang. Jumlah penambahan glukosa sebesar 10% (G10) menghasilkan seasoning jamur merang dengan warna, aroma dan rasa yang paling disukai. Seasoning yang dihasilkan mempunyai intensitas reaksi Maillard 0.69, nilai warna 20.45, nilai kesukaan warna 4.20 (suka-sangat suka), nilai kesukaan aroma 3.92 (agak suka-suka), dan nilai kesukaan rasa 4.4 (suka-sangat suka).

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References

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Published

2016-07-27

How to Cite

Palupi, N. W., Mayasari, C. A., Maslikah, F., & Kartika Sari, S. N. (2016). KAJIAN PEMBUATAN SEASONING ALAMI CAIR BERBAHAN DASAR JAMUR MERANG (Volvariella volvaceae) DENGAN VARIASI JUMLAH PENAMBAHAN GLUKOSA. Jurnal Ilmiah Inovasi, 13(3). https://doi.org/10.25047/jii.v13i3.89

Issue

Vol. 13 No. 3 (2013): December

Section

Article

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