The effect of filler type and concentration on physicochemical properties and organoleptic of mushroom broth powder

The addition of filler in mushroom broth powder is known to protect the flavour components of the broth during the drying process and improve the physicochemical properties of the broth for the better. However, using the wrong type and concentration of filler can cause a significant decrease in the physicochemical and organoleptic qualities of this product. Based on this, the purpose of this research was to determine the effect of the type and concentration of filler on the physicochemical and organoleptic properties of mushroom broth powder. The research method used is Nested Design with the use of 2 factors. The first factor is the filler type consisting of maltodextrin and tapioca, while the second factor is the filler concentration, consisting of 3 levels, 7.5%, 10%, and 12.5%. Data analysis was performed using the Analysis of Variance (ANOVA) method followed by the least significant difference (LSD) test. The best treatment was selected using the Zeleny method. The results showed variations in the type and concentration of different fillers significantly affected water content, protein content, yield, water vapour absorption, L∗, a∗, b∗ values, and all organoleptic attributes. The best mushroom broth powder is a sample with a treatment of maltodextrin filler type with a concentration of 7.5%. The best treatment product produced has the characteristics of water content 7.58%, protein content 3.64%, yield 8.43%, water vapour absorption 12.09%, L∗ 58.78, a∗ 9.95, b∗ 35.05, colour organoleptic 4.75 and 4.97 (powder and liquid), aroma 5.26 and 4.75 (powder and liquid), taste 4.77 (liquid), appearance 4.20 and 4.83 (powder and liquid) and overall liking 5.05 and 4.86 (powder and liquid).