Abstract:
Seasoning cubes are widely used to enhance the flavor of food products. Most seasoning
cubes contain salt, sugar, monosodium glutamate (MSG) extracts of poultry, beef, sea
foods and vegetables, natural spices that are shaped into small cubes. However, there
have been controversies surrounding additives like monosodium glutamate artificial
preservatives and flavor enhancement. When concerned about long-term health effects
there is a potential to formulate a seasoning cube based on natural and healthy
ingredients such as local spices, mushtooms and natural flavors.
The present research study was undertaken to develop and quality evaluation of
seasoning cube incorporated with local spices (Cinnamon, Black Pepper, Crrry Leaves,
Pandan Leaves, Cloves, Cardamom, Chili, Cumin, Nutmeg & Mace, Ginger, Garlic,
Turmeric powder), mushroom powder and mint leaf powder. In addition, as functional
ingredients salt, sugar, corn flour and vegetable fat were used. The experiment was
conducted five treatments with a control sample which was formulated by changing To:
25Yo mixture of spices and 0%o mint leaf powder, Tr : 1 7olo mixture of spices and 80% mint
leaf powder , Tz: I9o/o mixture of spices and 60/o mint leaf powder, Tz: 21%o mixture of
spices and 4o/o mint leaf powder, T4 23o/o mixture of spices and 2%o mint leaf powder.
There were no artificial additives used in this seasoning cube. Natural antioxidants and
antibacterial agents are found in the indigenous spices that are incorporated with the
preservation effect.
This research assessed the sensory qualities, physical properties and nutritional content of
the product. This would also include statistical analysis to optimize the formulation and
processing conditions, ensuring a high-quality product with potential market success.
Based on the experiment, the T+ sample was highly accepted. Therefore, the T+ sample
could be considered the best alternative to the control sample" According to the results of
the appearance of seasoning cubes, the newly developed seasoning cube sample
incorporated mushroom and mint leaf powder contained 10.85*0.160lo moisture,
7.10+0.08% ash, 7.10*0.08% protein and 4.48+0.129'o ctude fat.
