This research aimed to determine the physical, chemical and sensory characteristics of oyster mushroom freshness. This study used a Non-Factorial Randomized Block Design (RBD) with 6 levels of treatment, each treatment was repeated 3 times. Treatment factors were self life of oyster mushrooms at 100C ± 20C in 0 days, 1 day, 2 days, 3 days, 4 days, and 5 days. The observed parameters were physi…