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 5

Amino acid composition of flavored mushroom powder and mandai cempedak powder.

Amino acid (%w/w)	(i) Mandai cempedak powder	(ii) Unflavored mushroom powder	(iii) Flavored mushroom powder	(iv) Sample (E) 50% flavored mushroom powder and 50% mandai cempedak powder
Aspartic acid	0.55	1.12	1.28	0.72
Threonine	0.27	0.59	0.68	0.44
Serine	0.3	0.59	0.67	0.46
Glutamate	0.97	2.07	2.15	1.37
Glysine	0.31	0.62	0.63	0.43
Alanine	0.36	0.92	0.88	0.56
Valine	0.4	0.68	0.95	0.04
Methionine	0.03	0.19	0.21	0.82