TEKNIK Nur ainia Puspita Sari Pengarang

Making Liquid Seasoning a Hidrolisat of Oryster Mushroom (Pleorotus ostreatus) and Straw Mushroom (Volvariella volvaceae) One Alternative Ingredient as a Substitute For Flavor Enhancers For Hypertension. Nur ainia Puspita Sari Clinical Nutrient Study Program Medical Departement ABSTRACT Liquid seasoning is an improvemet in the taste or process of adding to food to strengthen the taste of the food and stimulate the appetile of a person so as to increase acceptance of consumers. One alternative ingredient as a substitute for flavor enhancers for hypertension is oyster mushroom and straw mushroom. This study aims to analyze sodium levels and identify colour differences with coordinates L.A.B in the liquid seasoning of oyster mushroom and straw mushroom that have been made on the quality and energy content. This study used a randomized block design with 6 treatment levels and 4 replications to obtain 24 sampels. The treatment applied to the ratio of oyster mushroom and straw mushroom in each treatment in sequence is P1 (85%:15), P2 (80%:20%), P3 (75%:25%), P4 (70%:30%), P5 (65%:35), P6 (60%:40%). The result of this study indicate that there are significant differences (significan <0,05) againts sodium content, different colour with coordinates A (reddish). The best treatment of this research is P6 (60% oyster mushroom :40% straw mushroom). The conclusion of this study is the making of liquid seasoning a combination of oyster mushroom and straw mushroom can be used as a subsitute for flavoring for hypertension sufferers because the seasoning produced successfully has a savory taste like flavouring in general. Keywords : Seasoning liquid,Oyster Mushroom, Straw Mushroom