No abstract

No 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') (20:80, 40:60; 50:50; 60:40; 80:20; 90:10; 100: 0) Keywords: biduri enzyme, flavor enhancer, formulation, and inferior fishes PENDAHULUANDunia kuliner adalah yang paling dekat dan berkepentingan dengan rasa umami. Walau secara ilmiah sumber umami baru ditemukan seabad yang lalu, namun umami sebenarnya telah diketahui jauh sebelum itu. Hanya saja, deskripsi yang digunakan berbeda-beda. Pengetahuan yang tepat dan mendalam tentang umami, sebagai elemen rasa dasar kelima, akan sangat membantu untuk memasak makanan yang lezat. Sebab, ilmu pengetahuan telah mengidentifikasikan rasa umami dapat berperan sebagai flavor enhancer dan berkontribusi terhadap savory flavor (Maga, 1998).Potensi sumber daya ikan di Indonesia begitu besar, namun pola konsumsi makanan sebagian besar masyarakatIndonesia masih bercirikan

Natural flavor enhancers based on common burb (Rasbora jacobsoni) fish protein hydrolysate which is allegedly in accordance with human health needs have been investigated, namely by formulating them using ingredients such as sugar, salt, garlic powder, carboxyl methylcellulose (CMC) and sodium tripolyphosphate (STPP). The purpose of this study was to obtain the best flavor enhancing formulation from the protein hydrolysate from common burb. The best formulations were based on sensory characteristics, followed by testing its physical and chemical characteristics. Each formula consists of the composition of the protein hydrolysate and other ingredients consisting of: P1 (100% protein hydrolysate), P2 (80% protein hydrolysate: 20% ingredients), P3 (60% protein hydrolysate: 40% ingredients), P4 (50% protein hydrolysate: 50% ingredients), P5 (40% protein hydrolysate: 60% ingredients), P6 (20% protein hydrolysates: 80% ingredients) and P7 (100% ingredients). The results showed that the best formula in making flavor enhancers by the common burb protein hydrolysates was obtained from the treatment of P4 (50% protein hydrolysate: 50% ingredients), which had a moisture content of 6.03%, 19.76% ash content, fat content of 2.43%, protein content 11.14%, carbohydrate content of 67.44%, reducing sugar of 30.90%, emulsion capacity of 20.70 m2/g, emulsion stability of 141.20 minutes, and water soluble index of 0.059 g/ml.

No abstract