Karakteristik fisikokimia penyedap rasa nabati hidrolisat tempe gembus dan jamur tiram menggunakan foam-mat drying
DOI:
https://doi.org/10.37577/composite.v8i2.1038Abstract
This study aimed to determine the effect of the proportion of tempe gembus and oyster mushroom on the physicochemical characteristics of a plant-based flavor enhancer produced by foam-mat drying. The study employed a single-factor Completely Randomized Design (CRD) with seven treatments: T1 (100:0), T2 (70:30), T3 (60:40), T4 (50:50), T5 (40:60), T6 (30:70), and T7 (0:100). The results showed that the proportion of tempe gembus and oyster mushroom significantly affected the water solubility index, color profile, glutamate content, and ash content of the plant-based flavor enhancer. Based on the effectiveness index analysis, the best treatment was T1 (100% tempe gembus), with the following characteristics: glutamate content of 19.47 mg/g, moisture content of 7.39%, ash content of 0.95%, water solubility index of 0.0933 g/mL, yield of 17.66%, and color profile (L: 79.02; a*: 3.45; and b*: 16.45).
References
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Lai, S., Cui, Q., Sun, Y., Liu, R., & Niu, Y. (2024). Effects of Particle Size Distribution on the Physicochemical, Functional, and Structural Properties of Alfalfa Leaf Powder. Agriculture, 14(4), 1–16. doi: 10.3390/agriculture14040634
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Marta, H., Tensiska, & Riyanti, L. (2023). Karakterisasi Maltodekstrin dari Pati Jagung (Zea mays) Menggunakan Metode Hidrolisis Asam pada Berbagai Konsentrasi. Chimica et Natura Acta, 5(1), 13–20. Retrieved from https://google.co.id
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Phat, C., Moon, B., & Lee, C. (2016). Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system. Food Chemistry, 192, 1068–1077. doi: 10.1016/j.foodchem.2015.07.113
Prayoga, D. G. E., Wartini, N. M., & Permana, I. D. G. M. (2023). Characteristics of Flavor Enhancer Based on Moringa Leaves and Tempeh Using Protease Enzymes From Sap of Papaya and Crown Flower. International Journal on Food, Agriculture and Natural Resources, 4(4), 27–35. doi: 10.46676/ij-fanres.v4i4.236
Prisceilla Isabella, D., Diah Puspawati, G. A. K., & Sri Wiadnyani, A. A. I. (2022). Pengaruh Konsentrasi Tween 80 Terhadap Karakteristik Serbuk Pewarna Daun Singkong (Manihot utilissima Pohl.) Pada Metode Foam Mat Drying. Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 11(1), 112–122. doi: 10.24843/itepa.2022.v11.i01.p12
Putri, K. M., Winarti, S., & Djajati, S. (2020). Physicochemical and Organoleptic Characteristics of Seasoning from Tempe Hydrolysates using Long Treatment of Fermentation and Proteolytic Enzyme Proportion. 1st International Conference Eco-Innovation in Science, Engineering, and Technology, 2020, 76–85. doi: 10.11594/nstp.2020.0511
Rahmah, A. K., Nurhidajah, & Sya’di, K. Y. (2023). Karakteristik Kimia, Sifat Sensori dan Waktu Larut Penyedap Rasa Bubuk Jamur Tiram (Pleurotus ostreatus) dan Tomat (Solanum lycopersicum L.) dengan Metode Foam-Mat Drying. Jurnal Pangan Dan Gizi, 13(2), 88–98.
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Sun, L. bin, Zhang, Z. yong, Xin, G., Sun, B. xin, Bao, X. jing, Wei, Y. yun, Zhao, X. mei, & Xu, H. ran. (2020). Advances in Umami Taste and Aroma of Edible Mushrooms. Trends in Food Science and Technology, 96(December 2019), 176–187. doi: 10.1016/j.tifs.2019.12.018
Susanty, A., & Kusumaningrum, I. (2021). Pengaruh Waktu Hidrolisis Terhadap Karakteristik Hidrolisat Protein Ikan Toman (Channa Micropeltes) Asal Das Kalimantan Timur. Jurnal Riset Teknologi Industri, 15(2), 463–475.
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Umah, L., Agustini, T. W., & Fahmi, A. S. (2021). Karakteristik Perisa Bubuk Ekstrak Kepala Udang Vanamei (Litopenaeus Vannamei) Dengan Penambahan Konsentrat Tomat (Lycopersicum Esculentum) Menggunakan Metode Foam Mat Drying. Jurnal Ilmu Dan Teknologi Perikanan, 3(1), 50–58.
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Agustina, R. K., Dieny, F. F., & Rustanti, N. (2018). Antioxidant Activity and Soluble Protein Content of Tempeh Gembus Hydrolysate. Hiroshima J. Med. Sci., 67(Special Issue), 1–7.
Amelianawati, M., Listyaningrum, R. S., & Faturochman, H. Y. (2019). Kajian Potensi Tempe Gembus sebagai Bahan Penyedap Rasa Alami. Journal of Science, Technology and Enterpreneurship, 01(02), 162–166.
Anissa, D., & Eka Radiati, L. (2018). Pengaruh Penambahan Sari Jamur Tiram Putih (Pleurotus ostreatus) pada Pembuatan Yogurt Drink Ditinjau dari Sifat Mutu Fisik. Jurnal Ilmu Dan Teknologi Hasil Ternak, 13(2), 118–125.
Arteaga, V. G., Guardia, M. A., Muranyi, I., Eisner, P., & Schweiggert-Weisz, U. (2020). Effect of Enzymatic Hydrolysis on Molecular Weight Distribution, Techno-functional Properties and Sensory Perception of Pea Protein Isolates. Innovative Food Science and Emerging Technologies, 65, 1–11.
Azara, R., Budiandari, R. U., Nurbaya, S. R., & Adawiyah, R. (2024). Pengaruh Perlakuan Blanching dan Proporsi terhadap Kualitas Penyedap Rasa Alami dari Jamur Tiram dan Jamur Merang. TEKNOLOGI PANGAN: Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian, 15(2), 337–347.
Badan Standarisasi Nasional. (2018). Standar Nasional Indonesia SNI 8433:2018 Lada bubuk.
Badriyah, L. (2019). Edukasi Penggunaan Monosodium Glutamat (MSG) dalam Makanan Serta Efeknya Bagi Kesehatan. Journal of Community Engagement and Employment, 1(2), 84–87.
Boruczkowska, H., Boruczkowski, T., Bronkowska, M., Prajzner, M., & Rytel, E. (2025). Comparison of Colour Measurement Methods in the Food Industry. Processes, 13(5), 1–14. doi: 10.3390/pr13051268
Carocho, M., Morales, P., & Ferreira, I. C. F. R. (2015). Natural Food Additives: Quo Vadis? Trends in Food Science and Technology, 45(2), 284–295. doi: 10.1016/j.tifs.2015.06.007
Dwiloka, B., Humairah, N. K., & Hintono, A. (2025). Pengaruh maltodekstrin terhadap sifat fisikokimawi dan organoleptik penyedap rasa jamur tiram dan merang. Food, Culinary, and Business Journal, I(1), 14–21.
Ellent, S. S. C., Dewi, L., & Tapilouw, M. C. (2022). Karakteristik Mutu Tempe Kedelai (Glycine max L.) yang Dikemas dengan Klobot. AGRITEKNO: Jurnal Teknologi Pertanian, 11(1), 32–40. doi: 10.30598/jagritekno.2022.11.1.32
Fajriah, A. R., & Winarti, S. (2022). Karakteristik Penyedap Rasa Daun Murbei dan Kepala Udang dengan Hidrolisis Enzimatis Menggunakan Papain dan Calotropin. AGRITEPA: Jurnal Ilmu Dan Teknologi Pertanian, 9(1), 39–52.
Gabriel, A. S., Rains, T. M., & Beauchamp, G. (2024). Umami Taste for Health (A. S. Gabriel, Ed.; 1st ed.). Cham: Springer Nature Switzerland AG. doi: 10.1007/978-3-031-32692-9_5
Ghassani, A. M., & Agustini, R. (2022). Formulation of Flavor Enhancer from Shiitake Mushroom (Lentinula edodes) with the Addition of Mackerel Fish (Scomberomorus commerson) and Dregs Tofu Hydrolysates. Indonesian Journal of Chemical Science, 11(3), 222–232. Retrieved from http://journal.unnes.ac.id/sju/index.php/ijcs
Golian, M., Chlebová, Z., Žiarovská, J., Benzová, L., Urbanová, L., Hovaňáková, L., Chlebo, P., & Urminská, D. (2022). Analysis of Biochemical and Genetic Variability of Pleurotus ostreatus Based on the β-Glucans and CDDP Markers. Journal of Fungi, 8(6), 1–18. doi: 10.3390/jof8060563
Hidayat, A. S. P., Winarti, S., & Sarofa, U. (2020). Karakteristik Tepung Jamur Tiram Putih dengan Metode Foam Mat Drying. Prosiding Seminar Nasional Teknologi Pangan, 9–19.
Ilma, A. A., Nurhidajah, & Aminah, S. (2024). Karakteristik Kimia dan Sensori Penyedap Rasa Limbah Udang Kombinasi Jamur Tiram Metode Foam-Mat Drying. Jurnal Pangan Dan Gizi, 14(2), 94–106.
Inoue, Y., Kato, S., Saikusa, M., Suzuki, C., Otsubo, Y., Tanaka, Y., Watanabe, H., & Hayase, F. (2016). Analysis of the Cooked Aroma and Odorants that Contribute to Umami Aftertaste of Soy Miso (Japanese Soybean Paste). Food Chemistry, 213, 521–528. doi: 10.1016/j.foodchem.2016.06.106
Jaya, F. M., Sari, L. P., Utpalasari, R. L., Liuhartana, R., Wahyuni, R., & Sari, Y. F. (2024). Produksi Hidrolisat Protein Kepala Ikan Gabus Secara Enzimatis dengan Variasi Waktu Hidrolisis. Jurnal Ilmu-Ilmu Perikanan Dan Budidaya Perairan, 19(1), 76–87. Retrieved from https://jurnal.univpgri-palembang.ac.id/index.php/ikan
Kadaryati, S., Arinanti, M., & Afriani, Y. (2021). Formulasi dan Uji Sensori Produk Bumbu Penyedap Berbasis Jamur Tiram ( Pleurotus ostreatus ). AgriTECH, 41(3), 285–293.
Kaur, R., Sharma, M., Ji, D., Xu, M., & Agyei, D. (2020). Structural Features, Modification, and Functionalities of Beta-Glucan Ramandeep. Fibers, 8(1), 1–29.
Ladensi, M. A., Winarti, S., & Wicaksono, L. A. (2024). Pengaruh Konsentrasi Garam Dan Lama Fermentasi Terhadap Karakteristik Kimia Dan Organoleptik Bubuk Terasi Nabati Dari Tempe. Jurnal Teknologi Pangan, 9(4), 7588–7602. Retrieved from http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/4495
Lai, S., Cui, Q., Sun, Y., Liu, R., & Niu, Y. (2024). Effects of Particle Size Distribution on the Physicochemical, Functional, and Structural Properties of Alfalfa Leaf Powder. Agriculture, 14(4), 1–16. doi: 10.3390/agriculture14040634
Manga, M. S., Willis, D., Ali, N. M., & York, D. W. (2019). The impact of raw material properties and process conditions on the color of a powdered formulated detergent product. Particuology, 45, 35–41. doi: 10.1016/j.partic.2019.01.002
Marta, H., Tensiska, & Riyanti, L. (2023). Karakterisasi Maltodekstrin dari Pati Jagung (Zea mays) Menggunakan Metode Hidrolisis Asam pada Berbagai Konsentrasi. Chimica et Natura Acta, 5(1), 13–20. Retrieved from https://google.co.id
Noman, A., Xu, Y., AL-Bukhaiti, W. Q., Abed, S. M., Ali, A. H., Ramadhan, A. H., & Xia, W. (2018). Influence of Enzymatic Hydrolysis Conditions on The Degree of Hydrolysis and Functional Properties of Protein Hydrolysate Obtained from Chinese Sturgeon (Acipenser sinensis) by Using Papain Enzyme. Process Biochemistry, 67, 19–28. doi: 10.1016/j.procbio.2018.01.009
Novita, A. D., Azara, R., Nurbaya, S. R., & Budiandari, R. U. (2022). The Effect of The Proportion of Termuric Tamarind and Carageenan on The Characteristics of Turmeric Tamarind Jelly Drink. Journal of Tropical Food and Agroindustrial Technology, 3(2), 53–64. doi: 10.21070/jtfat.v3i02.1601
Nurdin, A., Setiasih, I. S., & Djali, M. (2017). Efek Pengeringan Ampas Tahu Terhadap Beberapa Karakteristik Fisik dan Kimia Tepung Ampas Tahu. Jurnal Penelitian Pangan (Indonesian Journal of Food Research), 2(1), 47–54. doi: 10.24198/jp2.2017.vol2.1.07
Petrova, Z., Samoilenko, K., Novikova, Y., & Petrov, P. (2022). Equilibrium Humidity as One of Important Energy-Efficiency Indexes in Drying of Food Powder Materials of Biological Nature. Energy Engineering and Control Systems, 8(2), 90–97. doi: 10.23939/jeecs2022.02.090
Phat, C., Moon, B., & Lee, C. (2016). Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system. Food Chemistry, 192, 1068–1077. doi: 10.1016/j.foodchem.2015.07.113
Prayoga, D. G. E., Wartini, N. M., & Permana, I. D. G. M. (2023). Characteristics of Flavor Enhancer Based on Moringa Leaves and Tempeh Using Protease Enzymes From Sap of Papaya and Crown Flower. International Journal on Food, Agriculture and Natural Resources, 4(4), 27–35. doi: 10.46676/ij-fanres.v4i4.236
Prisceilla Isabella, D., Diah Puspawati, G. A. K., & Sri Wiadnyani, A. A. I. (2022). Pengaruh Konsentrasi Tween 80 Terhadap Karakteristik Serbuk Pewarna Daun Singkong (Manihot utilissima Pohl.) Pada Metode Foam Mat Drying. Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 11(1), 112–122. doi: 10.24843/itepa.2022.v11.i01.p12
Putri, K. M., Winarti, S., & Djajati, S. (2020). Physicochemical and Organoleptic Characteristics of Seasoning from Tempe Hydrolysates using Long Treatment of Fermentation and Proteolytic Enzyme Proportion. 1st International Conference Eco-Innovation in Science, Engineering, and Technology, 2020, 76–85. doi: 10.11594/nstp.2020.0511
Rahmah, A. K., Nurhidajah, & Sya’di, K. Y. (2023). Karakteristik Kimia, Sifat Sensori dan Waktu Larut Penyedap Rasa Bubuk Jamur Tiram (Pleurotus ostreatus) dan Tomat (Solanum lycopersicum L.) dengan Metode Foam-Mat Drying. Jurnal Pangan Dan Gizi, 13(2), 88–98.
Setyawati, N., & Herdyastuti, N. (2019). Sintesis Garam Glutamat Dari Ampas Tahu Secara Enzimatis. UNESA Journal of Chemistry, 8(3), 98–103.
Sinaga, A. S. (2019). Segmentasi Ruang Warna L*a*b. Jurnal Mantik Penusa, 3(1), 43–46.
Sun, L. bin, Zhang, Z. yong, Xin, G., Sun, B. xin, Bao, X. jing, Wei, Y. yun, Zhao, X. mei, & Xu, H. ran. (2020). Advances in Umami Taste and Aroma of Edible Mushrooms. Trends in Food Science and Technology, 96(December 2019), 176–187. doi: 10.1016/j.tifs.2019.12.018
Susanty, A., & Kusumaningrum, I. (2021). Pengaruh Waktu Hidrolisis Terhadap Karakteristik Hidrolisat Protein Ikan Toman (Channa Micropeltes) Asal Das Kalimantan Timur. Jurnal Riset Teknologi Industri, 15(2), 463–475.
Taufan, M., Prasetya, A., & Moulina, M. A. (2024). Karakteristik Kaldu Bubuk dengan Komposisi Ikan Selengkek (Anodontostoma chacunda) dan Penambahan Jamur. Integrative Perspectives of Social and Science Journal (IPSSJ), 2(1), 586–603.
Umah, L., Agustini, T. W., & Fahmi, A. S. (2021). Karakteristik Perisa Bubuk Ekstrak Kepala Udang Vanamei (Litopenaeus Vannamei) Dengan Penambahan Konsentrat Tomat (Lycopersicum Esculentum) Menggunakan Metode Foam Mat Drying. Jurnal Ilmu Dan Teknologi Perikanan, 3(1), 50–58.
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