ANALISIS KOMPONEN ASAM AMINO IKAN LAYANG DELES (Decapterus Makrosoma) HASIL OLAHAN TRADISIONAL BERDASARKAN LAMA PENYIMPANAN

Lumamuly, Vhindra Engson; Hattu, Nikmans; Unwakoly, Semuel

doi:10.30598/mjocevol9iss2pp123-132

Cited by 2 publications

(2 citation statements)

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“…Food additives in the form of natural flavoring spices can also be sourced from seafood, one of which is fish [33]. Fish has an important role in fulfilling human nutrition because it contains high protein and has the advantage that the amino acid composition is easy to digest [34], and fish is also a source of fats, fatty acids, vitamins and minerals [10]. Amino acids that are widely found and form the taste of food in fishery products are glutamic acid.…”

Section: Flavoring Raw Materials From Fishmentioning

confidence: 99%

Review: Utilization of Mushrooms, Fish and Chicken as a Source of Natural Flavoring in Foods

Jannah,

Dirpan

2024

BIO Web Conf.

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Flavoring spices play an important role in the culinary world by enhancing the taste, aroma, and color of food. Generally, the flavorings used are synthetic flavorings that are not derived from nature but from chemical processes, while natural flavorings derived from animals and plants are very less used. There are many types of animal and vegetable raw materials such as mushrooms, fish and chicken that can be used as flavorings. Each type of raw material has a different flavor, aroma, texture and nutritional content. The purpose of writing this article is to enrich information about various types of natural seasonings and help consumers choose flavorings that suit their tastes and nutritional needs. Mushroom-based flavorings provide a delicious taste with a distinctive natural aroma, while fish-based ingredients provide a unique touch of flavor and chicken-based ingredients provide a deep savory taste. Mushroom, fish and chicken-based flavorings have amino acid components, especially high glutamic acid, which can provide umami flavor to dishes and be used as a natural flavoring. Processing with various conventional, enzymatic and fumigation extractions has potential as a natural flavoring processing method. The use of mushrooms, fish and chicken can reduce dependence on the use of synthetic flavorings.

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Section: Flavoring Raw Materials From Fishmentioning

confidence: 99%

Review: Utilization of Mushrooms, Fish and Chicken as a Source of Natural Flavoring in Foods

Jannah,

Dirpan

2024

BIO Web Conf.

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“…ACQUITY UPLC-H Class). (Lumamuly, et al 2019) The samples P3 (adding skim milk powder 10%) which were free of fat and water were hydrolyzed by acid and base to obtain free amino acid components, using 6 M H2SO4 and 6 M Ba(OH)2. Acid hydrolysis using 1 g sample powder, refluxed using 6 mL H2SO4 6 M at 110° C for 12 hours, the solution was neutralized by adding 6 M Ba(OH)2 until the pH was neutral.…”

Section: Variablementioning

confidence: 99%

The Effect of The Addition of Skim Milk Powder to Broiler Liver Nuggets on Physicochemical and Organoleptic Quality

Amertaningtyas

Evanuarini

Mutia

et al. 2023

JITEK

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Chicken nuggets are a popular product among the public, but because of the relatively high price, not all people can consume them. The development of innovation in processed nugget products is increasingly diverse, such as using chicken liver added skim milk powder to improve nutritional quality, physical quality, and consumer preferences. The purpose of this research was to determine the effect of the addition of skim milk powder on broiler liver nuggets in terms of moisture content, water activity (Aw), and physical quality. The research method was a laboratory experiment with a completely randomized design (CRD) is P0 (0%), P1 (5%), P2 (7%), and P3 (10%) for differences adding skim milk powder and the data were analyzed using analysis of variance or ANOVA. The results showed that the addition of skim milk powder was not significantly different (P>0.05) on moisture content, water activity (Aw), texture, and physical quality of yield and color (L*, a*, b*), but had an effect on significantly (P<0.05) in organoleptic (color, taste, and odor) and some of the essential amino acids. The conclusion was that the addition of skim milk powder on 10% was used as a treatment best with moister content, water activity (Aw), and texture, than for physical quality, the best addition was 10% for yield, color, tasteMand color L* (brightness), a* (redness) b* (yellowness). As a reference for further research can compare other commodity types of the liver.

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ANALISIS KOMPONEN ASAM AMINO IKAN LAYANG DELES (Decapterus Makrosoma) HASIL OLAHAN TRADISIONAL BERDASARKAN LAMA PENYIMPANAN

Cited by 2 publications

References 0 publications

Review: Utilization of Mushrooms, Fish and Chicken as a Source of Natural Flavoring in Foods

Review: Utilization of Mushrooms, Fish and Chicken as a Source of Natural Flavoring in Foods

The Effect of The Addition of Skim Milk Powder to Broiler Liver Nuggets on Physicochemical and Organoleptic Quality

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