{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T22:29:55Z","timestamp":1789424995714,"version":"build-2803163510"},"reference-count":35,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2025,10,23]],"date-time":"2025-10-23T00:00:00Z","timestamp":1761177600000},"content-version":"vor","delay-in-days":295,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["The Scientific World Journal"],"published-print":{"date-parts":[[2025,1]]},"abstract":"<jats:p>\n                    Straw mushroom (\n                    <jats:italic>Volvariella volvacea<\/jats:italic>\n                    ) 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\u2013based 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\u2009g mushroom powder were produced using a freeze\u2010drying 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 (\n                    <jats:italic>p<\/jats:italic>\n                    &lt; 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 \u00b1 0.02\n                    <jats:italic>\u2009\u03bc<\/jats:italic>\n                    mol TE\/g DW), suggesting enhanced potential health benefits due to higher antioxidant content. Cracker formulations demonstrated nutritional profiles with moisture (2.16%\u20136.28%), ash (3.76%\u20134.39%), protein (12.36%\u201315.39%), fat (12.77%\u201315.74%), and carbohydrate (61.73%\u201365.98%). Microbial contamination in all cracker samples remained within safe limits. Among the cracker variants, formulation F2 (100\u2009g mushroom powder) was optimal based on nutritional value and microbial safety. In conclusion, both straw mushroom\u2013based broths and crackers demonstrated promising nutritional quality, safety, and antioxidant potential, supporting their viability as healthier alternatives to MSG\u2010containing snacks.\n                  <\/jats:p>","DOI":"10.1155\/tswj\/9575690","type":"journal-article","created":{"date-parts":[[2025,10,23]],"date-time":"2025-10-23T13:39:07Z","timestamp":1761226747000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Development of Straw Mushroom (\n                    <i>Volvariella volvacea<\/i>\n                    )\u2013Based Broth and Crackers: Nutritional, Microbial, and Antioxidant Evaluation"],"prefix":"10.1155","volume":"2025","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6697-8069","authenticated-orcid":false,"given":"Feda Anisah","family":"Makkiyah","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Clarissa Regina","family":"Andrestia","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rafi Umar","family":"Raihan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"family":"Karina","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4244-3021","authenticated-orcid":false,"given":"Erna","family":"Harfiani","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tri","family":"Faranita","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Meiskha","family":"Bahar","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,10,23]]},"reference":[{"key":"e_1_2_12_1_2","doi-asserted-by":"publisher","DOI":"10.22435\/pgm.v39i2.6971"},{"key":"e_1_2_12_2_2","doi-asserted-by":"publisher","DOI":"10.1016\/s0140-6736(18)32203-7"},{"key":"e_1_2_12_3_2","first-page":"100","article-title":"Efek toksik konsumsi Monosodium Glutamate","volume":"5","author":"Yonata A.","year":"2016","journal-title":"Majority"},{"key":"e_1_2_12_4_2","first-page":"20","article-title":"Analysis Tolerance of Monosodium Glutamate (MSG) in Instant Noodles With UV-Vis Spectrophotometry","volume":"1","author":"Rachma F. 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