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 3

The acceptability analysis for the six seasoning formulas.

Sample	Taste	Color	Odor	Texture	Overall
A	2.7 ± 1.0a	3.6 ± 0.6a	3.5 ± 0.8a	3.5 ± 0.8a	3.0 ± 0.8a
B	3.4 ± 1.0ab	3.9 ± 0.5a	3.6 ± 0.7a	3.9 ± 0.6a	3.7 ± 1.0b
C	3.0 ± 1.0a	3.2 ± 0.8b	3.2 ± 0.8a	3.6 ± 0.8a	3.2 ± 0.9b
D	2.7 ± 0.7a	3.4 ± 0.8a	3.1 ± 0.8a	3.5 ± 0.9a	3.0 ± 0.9a
E	3.1 ± 0.7a	3.6 ± 0.7a	3.3 ± 0.8a	3.6 ± 0.9a	3.1 ± 0.7b
F	3.1 ± 0.8a	3.6 ± 0.8a	3.2 ± 0.9a	3.3 ± 1.0a	3.5 ± 1.1b
G	3.6 ± 0.9b	3.8 ± 0.6a	3.5 ± 0.9a	3.7 ± 0.7a	3.6 ± 0.9b