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Title: | Karakteristik Bubuk Penyedap Rasa dari Rumput Laut (Caulerpa racemosa) dan Ekstrak Kepala Udang |
Other Titles: | Characteristics of Flavoring Powder from Seaweed (Caulerpa racemosa) and Extract from Shrimp Head Waste |
Authors: | Santoso, Joko Uju Erdiansyah, Muhammad Ihsan |
Issue Date: | 2021 |
Publisher: | IPB University |
Abstract: | The flavoring powder can be produced from a mixture of C. racemosa
seaweed and shrimp head extract. This research aimed to extract protein from
shrimp head with different temperature and time treatment and to characterize
mixed powder of C. racemosa seaweed and shrimp head. Shrimp head extract
powder is made by using spray drying method. The shrimp head extract powder
was then mixed with C. racemosa seaweed powder, then tested for proximate, free
amino acids and dietary fiber. The highest soluble protein was 6.4%, produced by
extraction process at 100 ℃ for 60 min. The selected formulation is F5 with the
addition of 2.5% protein concentration. The contents of the flavoring were 9.25%
moisture, 34.77% ash, 3.09% fat, 12.29% protein, 42.96% carbohydrate and
36.87% dietary fiber. The free amino acids contained in the selected flavoring
powder 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. Bubuk penyedap rasa dapat dihasilkan dari campuran rumput laut C. racemosa dan ekstrak kepala udang. Penelitian ini bertujuan mendapatkan ekstrak protein terlarut dari kepala udang dengan perlakuan suhu dan waktu berbeda serta menentukan karakteristik formula bubuk penyedap rasa dari campuran C. racemosa dan ekstrak kepala udang. Pembuatan bubuk ekstrak kepala udang dilakukan dengan menggunakan metode spray drying. Bubuk ekstrak kepala udang dicampurkan dengan bubuk rumput laut C. racemosa, dilakukan pengujian sensori, komposisi proksimat, asam amino bebas dan serat pangan. Kadar protein terlarut tertinggi (6,4%) dihasilkan dari perlakuan ekstraksi kepala udang pada suhu 100 oC selama 60 menit. Formulasi penyedap rasa terpilih (F5) yaitu penambahan konsentrasi ekstrak protein kepala udang sebesar 2,5%. Penyedap rasa yang dihasilkan mempunyai komposisi 9,25% air, 34,77% abu, 3,09% lemak, 12,29% protein, 42,96% karbohidrat dan 36,87% serat pangan total. Asam amino bebas yang terkandung pada penyedap rasa terpilih didominasi oleh asam glutamat, leusina, asam aspartat, glisina dan treonina. Karakteristik bubuk penyedap rasa memiliki kandung |
URI: | http://repository.ipb.ac.id/handle/123456789/109974 |
Appears in Collections: | UT - Aquatic Product Technology |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Cover.pdf Restricted Access | Cover | 2.73 MB | Adobe PDF | View/Open |
C34160070_Muhammad Ihsan Erdiansyah.pdf Restricted Access | Fullteks | 5.81 MB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 1.42 MB | Adobe PDF | View/Open |
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