Effect of The Proportion of Oyster Mushroom and Banana Blossom on the Physicochemical and Organoleptic Properties of Shredded Vegetable

Shredded or floss is one of the ready-to-eat dry food which usually made from meat. The type that is suitable for vegetarians shredded vegetable. vegetable ingredients contain lots fiber similar to meat fibers such as oyster mushroom and banana blossom. In this study, manufacture shredded several proportions mushrooms blossom was carried out. results analysis water content ranged 4.85-5.31%, activity 0.417-0.465, soluble 1.06-2.24%, insoluble 3.13-4.28%, lightness 25.66-29.66, chroma 3.31-6.25, hue 23.34-62.48. best treatment found in proportion blossoms with 90:10% (w/w), with an area 61.1203, level preference color (5.6875), taste (5.3375), aroma (5.3750), and appearance (5.7125).