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http://repository.ipb.ac.id/handle/123456789/107117
Title: | Formulasi Bubuk Penyedap Rasa dari Rumput Laut (Caulerpa racemosa) dan Flavor Ekstrak Cangkang Rajungan |
Other Titles: | Formulation of Flavoring Powder from Seaweed (Caulerpa racemosa) and Crab Shell Extract |
Authors: | Santoso, Joko Uju Novalia, Eva |
Issue Date: | 2021 |
Publisher: | IPB University |
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. 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. |
URI: | http://repository.ipb.ac.id/handle/123456789/107117 |
Appears in Collections: | UT - Aquatic Product Technology |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Cover, Lembar Pernyataan, Abstrak, Lembar Pengesahan, Prakata dan Daftar Isi.pdf Restricted Access | Cover | 796.59 kB | Adobe PDF | View/Open |
C34160041_Eva Novalia.pdf Restricted Access | Fullteks | 1.04 MB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 690.02 kB | Adobe PDF | View/Open |
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