Development of Straw Mushroom (<i>Volvariella volvacea</i>)-Based Broth and Crackers: Nutritional, Microbial, and Antioxidant Evaluation.

ABSTRACT: Straw mushroom (Volvariella volvacea) may offer a natural, flavorful alternative to synthetic food additives such as monosodium glutamate (MSG). This study was aimed at developing safe and nutritious straw mushroom-based broths and crackers that meet consumer demands for healthier snack options without compromising taste. Broth formulations with 25%, 50%, and 75% mushroom content and crackers containing 50, 100, and 150 g mushroom powder were produced using a freeze-drying technique. All samples, including controls without mushrooms, were analyzed for microbial safety (total plate count [TPC] and mold yeast count [MYC]), nutritional composition, and antioxidant capacity (p < 0.05). Results showed that all broth and cracker formulations met BPOM (Indonesian Agency of Drug and

SUBMITTER: Makkiyah FA 

PROVIDER: S-EPMC12575036 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature