Characteristics of Seasoning Powders from Nagara Bean Tempeh and Oyster Mushroom for Umami Enhancer to Reduce Salt-use

Susi Susi *

Department of Agroindustrial Technology, Faculty of Agriculture, Lambung Mangkurat University, Banjarbaru Jl A Yani KM 36 Banjarbaru South Kalimantan Indonesia 70714, Indonesia.

Hisyam Musthafa Al Hakim

Department of Agroindustrial Technology, Faculty of Agriculture, Lambung Mangkurat University, Banjarbaru Jl A Yani KM 36 Banjarbaru South Kalimantan Indonesia 70714, Indonesia.

Sasi Gendrosari

Department Biology, Faculty of MIPA, Lambung Mangkurat University, Banjarbaru Jl A Yani KM 36 Banjarbaru South Kalimantan Indonesia 70714, Indonesia.

*Author to whom correspondence should be addressed.


Aims: Nagara bean tempeh and oyster mushroom have high protein, and free glutamate can increase the umami effect. The formulation is needed to obtain the desired umami level.The research aimed to formulate seasoning powders of Nagara bean tempeh flour, white oyster mushroom flour, salt, and sugarto enhance the umami taste.

Study Design: This research formulated seasoning powder using a randomized block design involving two treatment factors: 1) the concentration of salt, Nagarabean tempeh flour, and white oyster mushroom flour,and  2)  the percentage of sugar.

Place and Duration of Study: Laboratory of analytical chemistry and industrial environment, Department of Agroindustrial Technology, Faculty of Agriculture, LambungMangkurat University, between June and November 2021.

Methodology: The seasoning flavor formulation includes the proportion of salt 50% to 20 %, and the remaining composition is the ratio of Nagara bean tempeh flour and oyster mushroom flour 50: 50. The addition of sugar 0%, 25%, and 30% is also studied in this formulation to determine the effect of strengthening the umami taste. The seasoning powder was analyzed by chemical and sensory analysis.

Results: Data analysis showed that the NaCl content in the seasoning powder decreased according to the reduced salt concentration in the seasoning formula. The proportions of salt: Nagara bean tempeh flour and oyster mushroom flour 20: 40: 40 produced the highest soluble protein content, total acid, and insoluble solids. Adding 25-30% sugar strengthened umami sensory test results more than the others. The results of salty taste scoring correlated with the proportion of salt in the formulation, where the salt ratio of 40%-50% was significantly not different.

Conclusion: Seasoning powder formulation using salt, Nagara bean tempeh flour, and oyster mushroom flour did not yet provide a strong umami effect. The umami effect should be enhanced by added sugar. Seasoning powder with slightly strong umami was obtained in the formulation of salt: Nagara bean tempeh flour: oyster mushroom flour by 20: 40: 40 with the sugar addition of 25%. This formula, reduced salt use in seasoning.

Keywords: Nagara bean, oyster mushroom, salt, sugar, seasoning powder, tempeh, umami

How to Cite

Susi , Susi, Hisyam Musthafa Al Hakim, and Sasi Gendrosari. 2023. “Characteristics of Seasoning Powders from Nagara Bean Tempeh and Oyster Mushroom for Umami Enhancer to Reduce Salt-Use”. Asian Food Science Journal 22 (6):28-39.


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