PENGARUH PERBANDINGAN KONSENTRASI EKSTRAK JAHE MERAH TERHADAP KARAKTERISTIK KALDU JAMUR MELALUI PENDEKATAN ORGANOLEPTIK

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Elda Zaelita Nurul Raizma Alfi Nuraeni Devia Angelina Sopian

Abstract

This research seeks to harness the benefits of red ginger extract alongside oyster mushroom extract, offering a healthy alternative to MSG in culinary applications. The research method used was the experimental extraction of gingerol compounds from red ginger combined with oyster mushroom through an organoleptic test approach to evaluate the sensory characteristics of mushroom broth. Various concentrations of red ginger and oyster mushroom extract combinations were tested in three formulations (F1; F2; F3) to determine the best formula that can produce healthy and optimal mushroom broth. Organoleptic test parameters used included taste, appearance, color, and aroma which were tested on 40 panelists. The data obtained were analyzed using SPSS to determine significant differences from each formulation. The results showed that formulation F2 produced mushroom broth with superior organoleptic characteristics.

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References

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