Pacada, Charles A.Nolasco, Glen G.2026-08-152026-08-152019-05Nolasco, G. G. (2019). Development of oyster mushroom (Pleurotus ostreatus) loaf [Unpublished undergraduate thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository. https://lakasa.dmmmsu.edu.ph/handle/123456789/xxxhttps://lakasa.dmmmsu.edu.ph/handle/123456789/2341The study aimed to develop oyster mushroom loaf with acceptable sensory attributes, physico-chemical properties, microbiological qualities and profitability. Treatments varies on the amount of oyster mushroom and tofu. Ingredients were mixed, steamed for 1 hour, cooled and sliced then packed and stored at 4 °C. Oyster Mushroom Loaf has a light brown color with a to moderate saltiness, meaty flavor and slight spiciness, with a slightly rough texture starchy flavor was been eliminated by the frying. The microbial qualities of oyster mushroom loaf were the following 470 CFU/g total aerobic plate count and lOCFU/g. Yeast and mold count. The water activity of oyster mushroom loaf is 0.88. While the crude protein is 23.48g/100g, crude ash is L18g/100g and has a moisture content of 65.57g/100g.The oyster mushroom can be sold for Phpl21.07/250grams of steamed oyster mushroom loafenThesis