Latok (caulerpa lentillifera) and shiitake mushroom (lentinula edodes) as functional food flavor in food preparation / Nurasma Husna Saipol Azmi

• Main Author: Saipol Azmi, Nurasma Husna
• Format: Student Project
• Language: English
• Published: 2023
• Subjects: Biochemistry
• Online Access: https://ir.uitm.edu.my/id/eprint/93620/1/93620.pdf; https://ir.uitm.edu.my/id/eprint/93620/

This study focuses on natural food flavors containing umami compounds. Latok and shiitake mushrooms were used to create a natural functional food flavor with glutamic acid, a potent amino acid contributing to umami taste. The chemical content of latok and shiitake was determined, showing a crude extract yield of 33.55% for latok and 42.65% for shiitake from 40-gram dry samples using maceration extraction. FTIR analysis confirmed the presence of hydroxyl (O–H), carboxylic acid (C=O), amine (N–H), and alkane (C–H) groups of glutamic acid in the extract. ICP-OES analysis data indicated that the latok-shiitake extract's heavy metal content complied with permissible limits of Malaysia Food Regulation 1985. HPLC analysis revealed slightly higher glutamic acid concentrations in latok (229.78±73.49 ppm) compared to shiitake (206.45±30.82 ppm), and the combination of latok-shiitake containing 210.61±10.48 ppm. Lashi, a new powdered food flavor, was prepared using a dry-grind method. To evaluate the functionality of Lashi, the sensory was conducted with 20 respondents, showing that Lashi was 100% accepted as a new food flavor, with positive feedback on its odor. 66.7% of males and 90.9% of females found Lashi to have a meaty taste, and both males and females found its salty and slightly savory tastes acceptable. The newly functional latok-shiitake flavor received positive sensory responses for salty, savory, and meaty tastes, offering a natural salty taste while maintaining healthy organic food flavoring in food preparation, making it a healthier alternative to commercial flavorings.