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Effect of Different Ratios of Oyster Mushroom and Shitake Mushroom on the
Physicochemical Properties, Sensory Acceptability and Microbiological Study
of Mushroom Sauce
Nurul Fasihah Binti Ismail
Supervisor: Dr. Faridah Binti Yahya
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Oyster sauces do not suitable for allergic consumer. The oyster mushroom sauce is a
vegetarian oyster sauce that prepare from mushroom and suitable for vegetarian people.
There were five different formulations of oyster mushroom sauce with different
percentage of mushroom which include 100:0, 95:5, 90:10, 85:15 and 80:20. The
objective is to determine the physicochemical properties and sensory acceptability of
mushroom sauce prepared with different ratios of oyster mushroom and shitake. The
physicochemical analysis will be carried out in term of PH, TSS, colour, viscosity,
syneresis, moisture content, ash, protein, fibre and carbohydrates. Acceptance test by
using of 7 points of hedonic scale will be performed to determine the colour, aroma,
viscosity, sweetness, sourness, taste and overall acceptability. The microbiology study
will be carried out on the TPC and PCA. Increase in oyster mushroom percentage will be
expected to increase the viscosity, protein, ash and fibre but will be lowered the moisture
content, L-value and shorten bacteria growth.
1205 | UMT UNDERGRADUATE RESEARCH DAY