PROFIL FLAVOR ENHANCER HASIL HIDROLISIS ENZIMATIS IKAN BERNILAI EKONOMI RENDAH DALAM PENGGUNAANNYA SEBAGAI INGREDIEN PADA MAKANAN
ABSTRACT: A natural flavor
enhancer based on local source potential is indispensable. While the potential
of inferior fishes of low economic value especially in the Madura archipelago, Indonesia
such as tongue (‘lidah’), wedge (‘baji-baji’) and biblical (‘bibisan’) fish is
veryhigh and has not been utilized optimally. Fish raw materials can be
developed as a hydrolyzate and derivatives thereof. In this case, the study
aimed to find out the enzymatic hydrolysis enzymatic flavor enhancer profile of
the inferior fishes with the comparison of inferior fish feedstock and
additional ingredients has been performed. The study was conducted by observing
descriptively the mean values of each parameter of 3 repetitions ie color,
yield, moisture, ash, fat, protein, dissolved protein contentand maillard
product and overall organoleptic value of flavor enhancer result of enzymatic
hydrolysis process with 7(seven) formulas of inferior fishes feedstock and
additional ingredients (20:80, 40:60; 50:50;60:40; 80:20; 90:10; 100: 0) and 9
(nine) types of additives according to the treatment. The results showed that
inferior fishes flavor enhancers had a diversity of their profile values due to
the comparison of fish and the weight of different additives. The greater the
proportion of fish raw material to the additional ingredients, the higher the
level of brightness, water, fat, protein, dissolved protein content and its
maillard products, but the lower the ash contentand the yield. The best
inferior fish flavor enhancer profile based on sensory parametersresulted from
formulations with 50 grams of inferior fish and 50 grams of additional ingredients.
The treatment has a flavor enhancer profile with a brightness level of 69.90; yield
of 45,17 gram, water content of 1,983%; ash content of 39.72%; 2.15% fat
content;protein content of 24,17%, dissolved protein of 2,114 mg / ml; and
maillard products of 0.17;as well as the overall value of organoleptic
properties 2.88 (very dislike-rather like).
Penulis: Yuli Witono
Kode Jurnal: jppertaniandd170524
