Physical, chemical, microbiological and organoleptic properties of flavor seasoning combination of palm mushroom (<i>volvariella volvacea</i>) and snakehead fish (<i>channa striata</i>) with drying temperature variation

The delicacy of food can be improved by employing flavor seasoning addition. purpose this study was to investigate the effect material combination oil palm mushrooms and snakehead fish drying temperature variation on seasonings' physical, chemical, microbiological, organoleptic properties. experiment employed a Completely Randomized Design (CRD) consisting two factors. first factor ratio 25%: 75%, 50%: %, 75%: 25% second temperatures 50ºC 60ºC. ANOVA DMRT (Duncan Multiple Range Test) tests were used analyze quantitative parameters while Friedman test utilized qualitative parameters. results research comparison significantly affected solubility, protein content, glutamic acid, organoleptic. No significant water salt content. While affects protein, salt. microbiological has met requirements SNI. panelists preferred seasonings 75% mushroom dried at 60ºC characterized content 2.71%, solubility 72.67%, 22.47%, acid 8.60%, 2.72%, total plate number 0.81 x 10³ colony/g, coliform &lt;3 APM/g yeast 0.65 colony/g average panelists' preference’s score 3.64.