This research aims to create a step-by-step procedure on making
and processing oyster mushroom bouillon cube, identifying the
tools and conducting pilot testing and evaluations of the
acceptability and palatability of the product, with its
nutritional benefits In this study, the descriptive
experimental research design was employed, using a 5-point
Likert scale to gather data for sensory evaluation. Distributed
60 selected students and experts. The Pilot Product Testing
for Oyster Mushroom Bouillon Cubes required several pilot
recipes while also having specific ingredients, equipment,
methods, The researchers conducted 4 drying methods sun drying,
oven drying, and room temperature drying, . The ingredients used
in the
the development of the oyster mushroom bouillon cubes call
for specific ingredients and measurements; The procedures used in
developing oyster mushroom bouillon cubes start with dehydrating
fresh oyster mushroom to extend shelf. The sensory evaluation of
the oyster mushroom bouillon cubes was conducted with selected
students and food experts. Bouillon cubes received an impression
of \"Very Acceptable.safety measures the researcher verified and
maintained proper hygiene and sanitation in handling the
products, The packaging materials that were used are foil
wrappers and rectangular boxes for the oyster mushroom bouillon
cubes and paper bowls with lids for the oyster mushroom mami.