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 7

Results of color analysis.

Code	Sample (flavored mushroom powder: mandai cempedak powder, %)	L	a	b
A	40 : 60	66.28	5.83	21.46
B	70 : 30	66.8	5.82	21.48