Oyster Mushroom Addition On Nutritional Composition And Sensory Evaluation Of Herbal Seasoning

Herbal seasoning on food has been developed and studied.It is recommended by some experts in the field of research experts not to consume MSG present in food, but other experts who understand it say no problem consuming MSG on food origin is still within the threshold of tolerance.The purpose of this study was to develop a natural flavor enhancer made with the basic ingredients of mushrooms.The presence of natural glutamate acid content contained in the fungus, it needs to be made flavor derived from mushrooms.The flavoring experiment was made from three types of mushrooms, namely oysters, Shiitake, and straw mushroom.Findings show the result of organoleptic taste flavor test, it can be concluded that commercial flavor taste has the highest values.The four flavors of mushroom tested, flavoring of straw mushroom is more dominant than the others, with a higher value of satiety, but in terms of aroma and color more attractive flavor of oyster mushrooms.It is expected that the fungus can be as an alternative condiment flavor is tasty and safe for health, both for the present and the future.