Development of Straw Mushroom (Volvariella volvacea)-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 Food Control) microbial safety standards, with higher mushroom concentrations, with the 75% broth achieving the highest value (2.86 ± 0.02 μmol TE/g DW), suggesting enhanced potential health benefits due to higher antioxidant content. Cracker formulations demonstrated nutritional profiles with moisture (2.16%-6.28%), ash (3.76%-4.39%), protein (12.36%-15.39%), fat (12.77%-15.74%), and carbohydrate (61.73%-65.98%). Microbial contamination in all cracker samples remained within safe limits. Among the cracker variants, formulation F2 (100 g mushroom powder) was optimal based on nutritional value and microbial safety. In conclusion, both straw mushroom-based broths and crackers demonstrated promising nutritional quality, safety, and antioxidant potential, supporting their viability as healthier alternatives to MSG-containing snacks.

Keywords: Volvariella volvacea; antioxidant activity; functional food; monosodium glutamate; mushrooms; savory snacks.