PENGARUH KOMBINASI TWEEN 80 DAN MALTODEKSTRIN TERHADAP KARAKTERISTIK FLAVOR ENHANCER IKAN BULAN-BULAN (Megalops cyprinoides)

Reni Tri Cahyani, laode Muhamad Hazairin Nadia

Abstract


One method that can be applied in the production of flavor enhancers is the foam-mat drying method using Tween 80 and maltodextrin. This research aimed to examine the effect of the Tween 80 and maltodextrin combination on the characteristics of flavor enhancers from Megalops cyprinoides. This research used a factorial completely randomized design with two factors. Factor one was Tween 80 concentration of 2%, 4%, and 6%, and factor two was maltodextrin concentration of 10%, 20%, and 30%. The test parameters included yield, pH, and Maillard reaction products. The results showed that Tween 80 and maltodextrin concentration significantly affected yield, pH, and Maillard reaction products of flavor enhancers from Megalops cyprinoides (P<0.05). The greater the concentration of Tween 80 and maltodextrin, the greater the yield value, while the Maillard reaction product value decreased. Increasing the concentration of maltodextrin caused the pH value to decrease. Conversely, increasing the concentration of Tween 80 caused the pH value to increase. Based on the research result, the best treatment was Tween 80 concentration of 6% and maltodextrin concentration of 10%, with the yield of 43.33%; pH of 3.78; and Maillard reaction product 0.608 AU.

Full Text:

PDF

References


Abidin, A. F., Yuwono, S. S., & Maligan, J. M. 2019. Pengaruh penambahan maltodekstrin dan putih telur terhadap karakteristik bubuk kaldu jamur tiram. Jurnal Pangan dan Agroindustri. 7(4): 53–61.

BSN. 2019. SNI cara uji derajat keasaman (pH) menggunakan pH meter No. 6989.11:2019. Badan Standarisasi Nasional. Jakarta. 1-13.

Cahyani, R. T., Bija, S., & Sugi, L. T. N. 2020. Karakteristik ikan Bulan-bulan (Megalops cyprinoides) dan potensinya sebagai tepung ikan. Teknologi Pangan : Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian.11(2):182–191.

Devi, I. G. A. S. K., Mulyani, S., & Suhendra, L. 2019. Pengaruh nilai hydrophile-liphophile balance (HLB) dan jenis ekstrak terhadap karakteristik krim kunyit-lidah buaya (Curcuma domestica Val.- Aloe vera). Jurnal Ilmiah Teknologi Pertanian Agrotechno. 4(2): 54–61.

Djohar, M. A., Timbowo, S. M., & Mentang, F. 2018. Tingkat kesukaan panelis terhadap penyedap rasa alami hasil samping perikanan dengan edible coating dari karagenan. Jurnal Media Teknologi Hasil Perikanan. 6(2): 37– 41.

Finarti, Renol, Wahyudi, D., Akbar, M., & Ula, R. 2018. Rendemen dan pH gelatin kulit ikan nila (Oreochromis niloticus) yang direndam pada berbagai kosentrasi HCl. Jurnal Pengolahan Pangan. 3(1): 22–27.

Karseno, E., Yanto, T., Setyowati, R., & Haryanti, P. 2018. Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity. Food Research. 2(1): 32–38.

https://doi.org/10.26656/fr.2017.2(1).175.




DOI: https://doi.org/10.35334/harpodon.v15i1.2502

Refbacks

  • There are currently no refbacks.