Uji Organoleptik dan Uji Protein Penyedap Rasa Cair Alami Berbahan Dasar Jamur Merang Kombinasi Jamur Kancing dengan Variasi Penambahan Glukosa

The paddy straw mushroom and button mushroom have a chance as a natural flavoring ingredient that contains a lot of glutamate acid and a fairly high protein. This research aims to find out the protein content and quality of natural liquid flavoring of the paddy straw mushroom combination of button mushroom with variations in the addition of glucose. The research method uses an experiment completely randomized design (CRD) with two-factor. The first factor is the comparison of the material J1: the paddy straw mushroom and button mushroom (75 g: 25 g), J2: The the paddy straw mushroom and button mushroom (80 g: 20 g), and the second factor is the addition of glucose (G1:7.5%, G2:10%, G3:12.5%) with 2 replications. The data was analysed using the crucial testing of the Kruskal Wallis with LSD (Least Significant Differences). The results showed that the highest The results showed that the highest favorite value in the combination of the fire mushroom 80 g: the buttoned mushroom 20 g at the addition of glucose 12.5%. The conclusion of this study is the proportion of mushrooms 80 g: 20 g higher than 75 g: 25 g.