Pengaruh konsentrasi dan rasio carrier agent terhadap karakteristik bubuk flavor dari ekstrak kepala udang Vannamei (Litopenaeus vannamei)

Abstract

One of potential the fishenes and marines product in Indonesia is vannamei shrimp (Litopenaeus vannamei). Waste of shrimp’s head which its quantity is big (36-45)% has specific flavor and quite high nutrient content. Thus, the flavor powder from vannamei shrimp’s head extract can be developed by using spray dryer. Carrier agent such as maltodextrin, arabic gum, and gelatin was added in this technique. The purpose of this research is to observe the influence of concentration and ratio carrier agent to the characteristic of flavor powder from vannamei shrimp’s head extract. Concentration of carrier agent used were 10%, 15%, 20%, and they were combined with the ratio of carrier agent (maltodextrin, arabic gum, and gelatin) consecutively 5:0:0 ; 4:1:0 ; and 4:0.5:0.5. The result of research showed that concentration and carrier agent ratio gives significant effect (p<0,05) to the characteristic of flavor powder, such as protein content, water content, solubility, yield, color, and organoleptic. The chosen treatment of research was 10% concentration and 5:0:0 ratio of maltodextrin, arabic gum, and gelatin (carrier agent) consecutively. The flavor powder has the organoleptic value from rather like to like in parameter of taste, aroma, color and overall. The chemical and physical assesment resulted in water content (5,13 0,70)%, ash content (7,46 0,02), fat content (0,60 0,00)%, protein content (14,31 0,19)%, carbohydrates content 72,50%, water activity 0,246 0,01, yield (8,19 0,40)%, solubility (99.17 0,51)%, colors L 92,70 0,01, a 0,45 0,01, and b 6,43 0,00. Finally product result in had owned the desired criteria in production of flavor powder from vannamei shrimp’s head extract.