The Development of Spicy crispy Split gill mushroom Chilli Dip Products

Abstract

Objective of this research is to develop a product of dried chili paste. And study consumer acceptance By adding Split gill mushroom in the amount of 43%, 48% and 53% of the total ingredients They were then tested in terms of color, smell, taste, texture and overall taste. With 50 consumers using a 5-level preference test (5 Point Hedonic Scale) and a difference test by setting the statistical significance at 0.05. Dry Split gill mushroom chili paste, formulated with 53% Split gill mushroom, received the highest sensory acceptance score (3.70), taste (3.54) and overall preference (3.70), but there was no significant difference. Statistically significant at 0.05               Then analyzed the moisture value found that. The formula containing 43% Split gill mushroom had the least moisture with 4.23% moisture and 53% Split gill mushroom the highest moisture content. The moisture content was 5.50 percent, then the Water Activity (Aw) test was found that the formula containing 43 percent of the Split gill mushroom had the least water activity, 0.556 percent and the formula with 53 percent of the fungus had Water Activity. The most is 0.571 percent of the research can see that The formula with 53% of mycobacteria was the formula with the highest moisture and water activity values, so it could be concluded that the increase in the content of Split gill mushroom had an effect on the moisture and water activity values.