The Effects of Salt Particle Size and The Formulation of Nagara Bean Tempeh Flour with White Oyster Mushroom on Salty and Umami Taste Perception

Abstract

Abstract The prevalence of hypertension in South Kalimantan based on the health development program in 2018 reached 44.1%, which means South Kalimantan is the province with the highest prevalence of hypertension in Indonesia. Excessive consumption of salt (sodium) can cause a direct impact on blood pressure: people with high levels of salt consumption have an increase in blood pressure. Efforts to reduce salt consumption must also pay attention to the level of acceptance by consumers. Seasoning reformulation should maintain the product taste. Among various seasoning reformulation technologies are reducing salt particle size and blending salt with other ingredients as a flavor enhancer. This study aimed to determine the roles of salt (NaCl) size and the addition of the Nagara bean tempeh flour and oyster mushroom formulation in enhancing the umami taste to reduce salt use. Reducing the salt particle size down to 100 mesh had not given any significant effect yet on the strengthening of the perception of salty and umami taste. On the other hand, the formulation of Nagara bean tempeh flour and white oyster mushroom in a ratio of 100:0 could give a strong perception of umami taste to the seasoning powder, which was no different from the formulation in a ratio of 90:10. In conclusion, the glutamate component contained in Nagara bean tempeh flour can be an alternative source of good umami taste.