ABSTRAK

Kesadaran masyarakat akan dampak negatif penyedap rasa buatan seperti MSG mendorong pengembangan alternatif penyedap alami. Salah satunya adalah kaldu bubuk dari jamur merang (Volvariella volvacea) yang mengandung glutamat alami. Penelitian ini bertujuan untuk mengetahui pengaruh variasi suhu pengeringan dan konsentrasi maltodekstrin terhadap karakteristik kimia kaldu bubuk jamur merang. Penelitian ini dilakukan dengan menggunakan jamur merang segar sebagai bahan utama. Jamur dicuci, dipotong kecil, lalu direbus untuk memperoleh ekstrak kaldu. Filtrat hasil perebusan disaring, kemudian dicampur dengan maltodekstrin (10%, 20%, dan 30%). Larutan tersebut dikeringkan menggunakan oven pada suhu 60°C, 70°C, dan 80°C hingga menjadi bubuk. Kaldu bubuk yang dihasilkan kemudian disimpan untuk dianalisis karakteristiknya. Penelitian menggunakan Rancangan Acak Kelompok (RAK) faktorial dua faktor dengan dua ulangan. Parameter yang diamati meliputi rendemen, kadar air, kadar abu, dan kadar protein. Hasil penelitian menunjukkan bahwa suhu pengeringan dan konsentrasi maltodekstrin berpengaruh nyata terhadap rendemen, kadar air, dan kadar protein, termasuk interaksi keduanya. Perlakuan terbaik diperoleh pada suhu pengeringan 70°C dengan penambahan 30% maltodekstrin, yang menghasilkan rendemen 24,06%, kadar air 4,39%, kadar abu 0,21%, dan kadar protein 20,99%. Penelitian ini menunjukkan bahwa pemanfaatan jamur merang berbasis TKKS dan kombinasi proses yang tepat dapat menghasilkan produk kaldu bubuk alami berkualitas tinggi dan ramah lingkungan.

Kata Kunci: Kaldu Bubuk, Jamur Merang, Maltodekstrin, Suhu Pengeringan, TKKS.

ABSTRACT

Increasing public awareness of the negative effects of artificial flavor enhancers such as MSG has encouraged the development of natural seasoning alternatives. One such alternative is powdered broth made from straw mushrooms (Volvariella volvacea), which naturally contains glutamate. This study aimed to investigate the effect of drying temperature variations and maltodextrin concentrations on the chemical characteristics of straw mushroom broth powder. Fresh straw mushrooms were used as the main ingredient. The mushrooms were washed, chopped, and boiled to extract the broth. The filtrate obtained from boiling was filtered and then mixed with maltodextrin at concentrations of 10%, 20%, and 30%. The mixture was dried using an oven at temperatures of 60°C, 70°C, and 80°C until it formed a powder. The resulting broth powder was stored and analyzed for its characteristics. The study employed a factorial randomized block design (RBD) with two factors and two replications. The observed parameters included yield, moisture content, ash content, and protein content. The results showed that both drying temperature and maltodextrin concentration significantly affected yield, moisture, and protein content, including their interaction effects. The best treatment was achieved at a drying temperature of 70°C with the addition of 30% maltodextrin, resulting in a yield of 24.06%, moisture content of 4.39%, ash content of 0.21%, and protein content of 20.99%. This study indicates that utilizing straw mushrooms cultivated on empty fruit bunches (EFB) of oil palm and applying proper processing techniques can produce high-quality and environmentally friendly natural broth powder.

Keywords: Broth Powder, Straw Mushroom, Maltodextrin, Drying Temperature, EFB.