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

Aims: Nagara bean tempeh and oyster mushroom have high protein, free glutamate can increase the umami effect. The formulation is needed to obtain desired level.The research aimed formulate seasoning powders of flour, white salt, sugarto enhance taste.
 Study Design: This formulated powder using a randomized block design involving two treatment factors: 1) concentration Nagarabean flour,and 2) percentage sugar.
 Place Duration Study: Laboratory analytical chemistry industrial environment, Department Agroindustrial Technology, Faculty Agriculture, LambungMangkurat University, between June November 2021.
 Methodology: flavor includes proportion salt 50% 20 %, remaining composition ratio flour 50: 50. addition sugar 0%, 25%, 30% also studied in this determine effect strengthening taste. was analyzed bychemical sensory analysis.
 Results: Data analysis showed that NaCl content decreased according reduced formula. proportions salt: 20: 40: 40 produced highest soluble protein content, total acid, insoluble solids. Adding 25-30% strengthened test results more than others.The salty taste scoring correlated with formulation, where 40%-50% significantly not different.
 Conclusion: Seasoning did yet providea strong should be enhanced by added sugar. slightly obtained flour: 25%. According formula, consumption adding powder.