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White oyster mushroom – WOM(Pleurotus ostreatus) was only has a shelf life of 23 days so it needs further processing to extend its shelf life. WOM contains 41 mg of glutamic acid/g dried mushrooms. It makes WOM have a savory taste or umami. The drying process of WOM broth could affect the physicochemical properties of WOM flavouring powder. The purpose of this study was to determine the effect of temperature and drying time on the physicochemical properties of WOM flavouring powder and to know the best treatment. This study used a factorial randomized block design with two factors, namely temperature (60, 70, and 80C) and drying time (8, 10, and 12 hours). Replication was done 3 times. Data analyzed using variance analysis (α = 0.05). The drying temperature significantly affected the yield, solubility, and water content parameters but did not significantly affect the glutamate acid level while the drying time significantly affected all parameters. The best treatment of WOM flavouring powder was obtained with a drying temperature of 80C for 8 hours with physicochemical properties are 21.30% of yield, 82.58% of solubility, 7.75% of moisture content and 621.54 ppm of glutamic acid content.

Physicochemical properties of white oyster mushroom (Pleurotus ostreatus) flavouring powder