Uji Kualitas Penyedap Rasa Alternatif Kombinasi Jamur Merang (Volvariella volvaceae) dan Jamur Tiram (Pleurotus ostreatus) dengan Variasi Suhu dan Lama Pengeringan

The paddy straw mushroom and oyster mushroom have a chance as an alternative natural seasoning ingredient because it contains a lot of glutamate acid and a high protein. This research aims to find out the protein content and quality of natural seasoning of mushroom-based on the variation of temperature and drying time. The research method uses experiments completely randomized design (CRD) with two factors. The first factor was drying temperature: 50ºC and 60ºC, the second factor was drying time: 3 hours, 4 hours, 5 hours with 2 repetitions. Qualitative data was carried out by organoleptic tests. The results showed that organoleptic test with the highest color preference value which was dried for 5 hours at 50ºC dan 60ºC, and the most favorite flavor was dried for 3 hours at 50ºC, while the best acceptability of seasoning was dried for 4 hours at 50ºC. The conclusion of this study there were differences in taste of seasoning organoleptic result due to the different levels of preference and sensory sensitivity of the panelists