Total Fenol dan Aktivitas Anti-Inflamasi Jamur Sawit (Volvariella sp)

Saputri, Nur Endah; Dhayan, Rosa; Harsanti, Brigita R.; Putri, Dea; Fadly, Dzul

doi:10.33860/jik.v15i3.637

Cited by 2 publications

(2 citation statements)

References 8 publications

(10 reference statements)

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“…Snakehead fish has a higher glutamic acid content than oil palm mushrooms. Snakehead fish contains 15.0 g/100g of glutamic acid [7] while palm mushrooms contain 4.0428 g/100g of glutamic acid [5]. Protein is an organic compound composed of amino acid monomers connected by peptide bonds, the greater the protein content, the more amino acid content it contains [32].…”

Section: Glutamic Acidmentioning

confidence: 99%

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Physical, chemical, microbiological and organoleptic properties of flavor seasoning combination of palm mushroom (volvariella volvacea) and snakehead fish (channa striata) with drying temperature variation

2023

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The delicacy of food can be improved by employing flavor seasoning addition. The purpose of this study was to investigate the effect of the material combination of oil palm mushrooms and snakehead fish and the drying temperature variation on the flavor seasonings' physical, chemical, microbiological, and organoleptic properties. The experiment employed a Completely Randomized Design (CRD) consisting of two factors. The first factor was the ratio of oil palm mushrooms and snakehead fish of 25%: 75%, 50%: %, 75%: 25% and the second factor was drying temperatures of 50ºC and 60ºC. The ANOVA and DMRT (Duncan Multiple Range Test) tests were used to analyze the quantitative parameters while the Friedman test was utilized to analyze the qualitative parameters. The results of the research on the material comparison factor significantly affected the solubility, protein content, glutamic acid, and organoleptic. No significant effect on water and salt content. While the temperature factor significantly affects the solubility, protein, and organoleptic. No significant effect on water content, glutamic acid, and salt. The microbiological test has met the requirements of SNI. The panelists preferred the flavor seasonings of the material combination of 75% palm oil mushroom and 25% snakehead fish dried at a temperature of 60ºC characterized by a water content of 2.71%, a solubility of 72.67%, protein of 22.47%, acid glutamic acid of 8.60%, salt content 2.72%, total plate number 0.81 x 10³ colony/g, coliform <3 APM/g and yeast of 0.65 x 10³ colony/g and the average panelists' preference’s score of 3.64.

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Section: Glutamic Acidmentioning

confidence: 99%

“…Oil palm fungus grows and develops on oil palm waste media in the form of empty oil palm fruit bunches (TKKS) which are abundant every year [4]. Oil palm mushrooms contain glutamic acid which is 4.0428g/100g [5]. Palm mushrooms contain a protein of 3.8g/100g [6].…”

Section: Introductionmentioning

confidence: 99%

Physical, chemical, microbiological and organoleptic properties of flavor seasoning combination of palm mushroom (volvariella volvacea) and snakehead fish (channa striata) with drying temperature variation

2023

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Phytochemicals, Flavonoids, and Antioxidant Activity of Palm Mushrooms (Volvariella sp)

Fadly

Dhayan

Harsanti

et al. 2021

JIKA

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Palm mushroom (Volvariella sp) is an edible mushroom that grows on the empty palm oil bunches, where this waste is very abundant along with the increasing production of CPO (Crude Palm Oil) of the palm oil industry. This study aimed to determine phytochemicals, flavonoids, also their antioxidant activity. The investigation was conducted on aqueous water extract and ethanolic extract of palm mushrooms. It was revealed that palm mushrooms positively contained secondary metabolites, including flavonoids, tannins, saponins, and phenols. The ethanolic extract confirmed the highest total flavonoid content of 25,9 mg QE/g dw with an IC50 value of 19,14 ppm, then declared a powerful antioxidant among aqueous extract and BHT. It confirmed that this food could be an alternative as an antioxidant source.

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Total Fenol dan Aktivitas Anti-Inflamasi Jamur Sawit (Volvariella sp)

Cited by 2 publications

References 8 publications

Physical, chemical, microbiological and organoleptic properties of flavor seasoning combination of palm mushroom (volvariella volvacea) and snakehead fish (channa striata) with drying temperature variation

Physical, chemical, microbiological and organoleptic properties of flavor seasoning combination of palm mushroom (volvariella volvacea) and snakehead fish (channa striata) with drying temperature variation

Phytochemicals, Flavonoids, and Antioxidant Activity of Palm Mushrooms (Volvariella sp)

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