MUTU ORGANOLEPTIK KALDU NABATI BERBAHAN BAKU JAMUR MERANG DAN WORTEL
Sensory Quality Of Powder Broth Made From Straw Mushroom And Carrot
DOI:
https://doi.org/10.59896/gara.v19i2.278Keywords:
Organoleptic, stock powder, straw mushroom, carrotAbstract
Vegetable broth made from straw mushroom is rarely studied, especially with the addition of other vegetable ingredients such as carrots. The addition of carrots is expected to improve the organoleptic quality of straw mushroom stock powder. This study aims to determine the organoleptic quality of vegetable powder stock made from straw mushrooms and carrots and the best treatment in hedonic organoleptic and scoring methods. The results of the organoleptic test were analyzed by analysis of variance (one way anova) at the 5% level using the SPSS 15.0 application. and data that were significantly different were further tested using Tukey. Based on the De Garmo test, the best treatment for the hedonic method for straw mushroom and carrot powder broth is treatment J1 (100% straw mushroom: 0% carrot) with a color value of 3.64 (like); flavour 3.23 (rather like); taste 3.64 (like) and texture 4.04 (like), while the best treatment for the scoring method is treatment J3 (50% straw mushroom: carrot 50%) with a color value of 3.36 (white criteria); flavour 3.40 (slightly typical of powdered broth); taste 3.64 (criteria) and texture 2.96 (slightly smooth).
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