| dc.description.abstract | Bubuk penyedap rasa dapat dihasilkan dari campuran rumput laut Caulerpa
racemosa dan ekstrak cangkang rajungan. Penelitian ini bertujuan mendapatkan
ekstrak protein terlarut dari cangkang rajungan dengan perlakuan suhu dan waktu
berbeda dan menentukan karakteristik formula bubuk penyedap rasa dari campuran
C. racemosa dan ekstrak cangkang rajungan. Pembuatan bubuk ekstrak cangkang
rajungan dilakukan dengan menggunakan metode spray drying. Bubuk ekstrak
cangkang rajungan yang dihasilkan dicampurkan dengan bubuk rumput laut C.
racemosa, dilakukan pengujian proksimat, asam amino bebas, dan serat pangan.
Kadar protein terlarut tertinggi yang dihasilkan sebesar 1,35% pada perlakuan
ekstraksi cangkang rajungan dengan suhu 100oC selama 60 menit. Kandungan
penyedap rasa yang dihasilkan dengan penambahan 2,5% bubuk cangkang rajungan
yaitu 9,29% kadar air, 21,56% abu, 3,87% lemak, 15,57% protein, 48,79%
karbohidrat, dan 35,91% serat pangan. Asam amino bebas yang terkandung, pada
penyedap rasa didominasi oleh asam glutamat, leusina, asam aspartat, glisina dan
treonina. Karakteristik bubuk penyedap rasa memiliki kandungan protein dan asam
amino tinggi, rendah lemak serta kaya akan serat pangan. | id |
| dc.description.abstract | The flavoring powder can be produced from a mixture of Caulerpa
racemosa seaweed and crab shell extract. This research aimed to extract protein
from crab shell with different temperature and time treatment and to characterize
mixed powder of C. racemosa seaweed and crab shell. Crab shell extract powder is
made by using spray drying method. The resulting crab shell extract powder was
mixed with C. racemosa seaweed powder, tested for proximate, free amino acids
and dietary fiber. The best protein produced in the crab shell extraction process
were 1.35% at 100℃ for 60 min. The flavor content produced by the addition of
2.5% crab shell powder were 9.29% moisture, 21.56% ash, 3.87% fat, 15.57%
protein, 48.79% carbohydrate and 35.91% dietary fiber. The free amino acids
contained in the flavoring were dominated by glutamic acid, leucine, aspartic acid,
glycine and threonine. The characteristics of the flavoring powder have high protein
and amino acid content, low fat and rich in dietary fiber. | id |
