Uji Organoleptik Dan Uji Protein Penyedap Rasa Cair Alami Berbahan Dasar Jamur Merang Kombinasi Jamur Tiram Dengan Variasi Penambahan Glukosa

Shinta Nur Fatimah / A420150102. ORGANOLEPTIC TEST AND NATURAL LIQUID TREATMENT PROTEIN TESTS BASED ON STRAW MUSHROOM BASIS OF COMBINATION OF OYSTER MUSHROOM WITH GLUCOSE ADDITION VARIATION. Essay. Teacher Training and Education Faculty, Muhammadiyah University Surakarta. June, 2019. Alternative to natural liquid flavoring can be made with plants. Straw mushroom and Oyster Mushroom are some examples of plant that contain high level of glutamate acid. This study aims to determine the level of protein in natural liquid flavorings made from merang mushrooms with variations in the addition of glucose. The research method used an experiment with a completely randomized design (CRD) of two factor. The first factor is the comparison of ingredients (J1 : straw mushrooms and oyster mushrooms (75g : 25g), J2 : straw mushrooms : oyster mushrooms (80g : 20g), and the second factor is glucose (G1 : 7,5% glucose, G2 : glucose 10%, and glucose 12,5%) with two repetitions. The observation data were analyzed using the Kruskal Wallis H conducted by LSD (Least Significant Differences ). The organoleptic test result showed treatment with the highest organoleptic quality was propotion straw mushrooms 80 g : oyster mushroom 20g with the addition of 7,5% glucose variation, while the highest protein content was in the treatment of 80g of staw mushroom : 20g oyster mushroom on 12,5% glucose addition with a protein content of 3,63% (wb). The conclusions of this study were mushroom porposity 80g : 20g higher than mushrooms porous 75g : 25g