Abstract
This study aims to process oyster mushrooms into natural flavoring. The method used was protein hydrolysis method using bromelain enzyme from 5% pineapple crude extract at a temperature of 50 °C and an incubation time of 11 hours. The results of the hydrolysis (hydrolyzate) were characterized using HPLC. Oyster mushroom protein hydrolyzate was prepared by two treatments, namely without the addition of maltodextrin and with the addition of 2% maltodextrin. Based on HPLC characterization, the hydrolyzate contained glutamic acid with a concentration of 120.97 ppm. The results of the test of water content, protein content, and fat content for the hydrolyzate made without the addition of maltodextrin are 24.99%, 2.96%, 1.47%, respectively. The results of the test of water content, protein content, and fat content for the hydrolyzate made with the addition of maltodextrin are 24.61%, 1.00%, 2.94%, respectively.
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