Kadar Protein Dan Sifat Organoleptik Penyedap Rasa Alami (Natural Flavoring) Komposisi Jamur Tiram Dan Kepala Udang Dengan Variasi Suhu Pengeringan

Flavoring on the market contains synthesis material from MSG in the market. Oyster mushrooms and shrimp head can be used as an alternative ingredient for natural flavoring because contain glutamic acid and savory taste. This study aims to determine the protein content and organoleptic properties natural flavoring composition of oyster mushrooms and shrimp head with the drying temperature variation. This type of research used an experimental method with a completely randomized design (CRD) with two treatment factors. The first factor was the composition of oyster mushrooms and shrimp heads of (25g : 75g), (50g : 50g), and (75g : 25g). The second factor was the drying temperature variation of 40˚C and 50˚C. The results showed that the highest total protein content was in the K1S2 treatment (25g oyster mushrooms + 75g shrimp heads with drying temperature of 50˚C) of 32,67%. The best organoleptic properties result was in the K1S2 treatment (25g oyster mushrooms + 75g shrimp heads with drying temperature of 50˚C) With the light brown color, savory taste, pleasant aroma, soft texture and preferred by panelists. The conclusion of this study is that the drying temperature affect the protein content and organoleptic properties in the natural flavoring