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 4

Results of hedonic quality analysis.

Sample	Savory Taste	Browning Color	Mandai cempedak-specific odor	Fineness/roughness texture
A	2.8 ± 0.8a	2.5 ± 0.9a	3.2 ± 0.8a	3.8 ± 0.7a
B	3.2 ± 0.9b	3.4 ± 1.0c	3.3 ± 0.9a	3.6 ± 0.9ac
C	2.8 ± 0.9a	2.7 ± 1.2a	3.2 ± 0.9a	3.9 ± 0.6ac
D	2.7 ± 0.8a	2.5 ± 1.2a	3.4 ± 0.9a	3.8 ± 0.7ac