Abstract
This research aims at the formulation and product characteristics, especially taste, chemistry, and economic value of palm mushroom powder broth with added shrimp heads. The powder broth was made from a composition of palm mushrooms and shrimp heads with 5 treatments, namely 100%, 75%, 50%, 25%, and 0% palm mushrooms mixed with 0%, 25%, 50%, 75%, and 100% shrimp heads. The parameters analyzed included yield analysis, solubility, moisture content, ash content, protein content, organoleptic tests (taste, color, aroma, and solubility), determination of the best treatment, and business analysis (revenue and profit). The results showed yields ranging from 12.33% to 13.81% with no significant differences between treatments. Solubility ranges from 60.52% to 81.97%; the higher the addition of palm mushrooms and the lower the shrimp heads, the greater the solubility of the powder broth. The moisture content ranges from 8.93% to 9.41%, which is higher than the moisture content of seasoning ingredients according to SNI-01-4273-1996, which has a maximum of 4%, but lower than that of flour products, which ranges from 10-12%. Different treatments of palm mushrooms and shrimp heads did not significantly affect the color, taste, aroma, and solubility of the powdered broth. However, the best treatment for panelist acceptance in terms of color, taste, texture, and aroma of the powdered broth was the treatment with 25% palm mushroom concentration and 75% shrimp head, with the highest NP of 0.792. This production can yield 1,925 bottles in one month, sold at 18,000 per bottle, generating a profit of Rp. 5,625,000.00.
