Utilization of Mushroom as the Main Ingredient of Vegan Petis with Different Types of Flour

Abstract

Petis is a sauce food product that is generally made of shrimp and has a savory taste. The vegetarian and vegan trend has grown in the society with the rising public awareness for health problems. The usage of enoki, button, and straw mushrooms as the main ingredient of petis have not explored yet. The preliminary stage analysed the glutamic acid content of 3 different type of mushroom, which are enoki, button, and straw mushroom. Three different types of flour, which are tapioca, rice, and wheat flour with three different concentrations were tested in stage I of main research. The physical and chemical properties vegan and shrimp petis were compared in stage II of the main research. The result showed that button mushroom was the best mushroom used to make vegan petis with the highest glutamic acid content (2.55 ± 0.01%). The best formula for vegan petis was button mushroom with 3% of rice flour. Vegan petis met the requirement for ash content and salt content of SNI but fails to meet the moisture content and protein content requirements. The best vegan petis had a similar amino acid profile with shrimp petis. Therefore, it can be concluded that vegan petis was an alternative vegan seasoning for traditional Indonesian food.

Utilization of Partially Purified Papain Enzyme in Mallika Black Soybean Tempeh Hydrolysate as Umami Seasoning

“…Flakes were reduced in size using a dry blender and sieved with a size of 60 mesh. Black soybean tempeh protein hydrolysates were displayed in Figure 2 (Khokhani et al, 2012;Mayasari et al, 2018;Muliadi and Anugrahati, 2022), soluble protein content (Muyassaroh et al, 2020;Wicaksono and Winarti, 2021), degree of hydrolysis (Alahmad et al, 2022), lightness (Djunaidi et al, 2017); and total amino acid profile (Saraswanti Indo Genetech, 2022).…”