Physical, chemical, microbiological and organoleptic properties of flavor seasoning combination of palm mushroom (volvariella volvacea) and snakehead fish (channa striata) with drying temperature variation

Abstract

The delicacy of food can be improved by employing flavor seasoning addition. The purpose of this study was to investigate the effect of the material combination of oil palm mushrooms and snakehead fish and the drying temperature variation on the flavor seasonings' physical, chemical, microbiological, and organoleptic properties. The experiment employed a Completely Randomized Design (CRD) consisting of two factors. The first factor was the ratio of oil palm mushrooms and snakehead fish of 25%: 75%, 50%: %, 75%: 25% and the second factor was drying temperatures of 50ºC and 60ºC. The ANOVA and DMRT (Duncan Multiple Range Test) tests were used to analyze the quantitative parameters while the Friedman test was utilized to analyze the qualitative parameters. The results of the research on the material comparison factor significantly affected the solubility, protein content, glutamic acid, and organoleptic. No significant effect on water and salt content. While the temperature factor significantly affects the solubility, protein, and organoleptic. No significant effect on water content, glutamic acid, and salt. The microbiological test has met the requirements of SNI. The panelists preferred the flavor seasonings of the material combination of 75% palm oil mushroom and 25% snakehead fish dried at a temperature of 60ºC characterized by a water content of 2.71%, a solubility of 72.67%, protein of 22.47%, acid glutamic acid of 8.60%, salt content 2.72%, total plate number 0.81 x 10³ colony/g, coliform <3 APM/g and yeast of 0.65 x 10³ colony/g and the average panelists' preference’s score of 3.64.