Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus ostreatus) Seasoning

Table 1

Composition of flavored mushroom powder and mandai cempedak powder.

Code	Flavored mushroom powder (%)	Mandai cempedak powder (%)
A	40	60
B	70	30
C	30	70
D	50	50
E	60	40
F	Mandai cempedak powder (100%)
G	Commercial mushroom powder (100%)

Sample F is only used as a comparison for sensory tests and will not be continued with further tests.