CD Disertasi
Potensi Udang Rebon (Acetes Erythraeus) Sebagai Bahan Baku Flavor Fungsional Alami
Background and Purpose: Rebon shrimp as raw material for conventional processing (shrimp paste, cencaluk, fish sauce) and nonconventional processing (hydrolyzate, concentrate, protein isolate), as a source of functional flavor raw material has not been done yet. The research objective is to get the characteristics and characteristics of functional flavor. Material and Method : The study was conducted in three stages, each of which is related. Result : The results showed that the unconventional processing product, namely protein shrimp hydrolyzate rebon has an indication as a raw material for functional flavor powder. Proximate parameters are 87.51% protein content; water 10.82%; Fat 0.84%; Ash 7,74%; and 3.91% Carbohydrates (by different), in terms of the chemical content of natural compounds namely 2.2356% flavonoids and phenolic 4.2.22%. Total amino acids amounted to 46.70%, antioxidant activity with IC50 value of 0.20 mg/ml. From the results of the threshold test for functional flavor powder, the threshold value was obtained at a concentration of 9% with a taste value of 8.6; aroma 8.4; appearance 8.8; texture 8.5 with bright yellowish white characteristics, not fishy aroma, smooth texture and very tasty taste (umami), the value of the brightness level is 97.82%. Two types of packaging are used, namely HDPE and Aluminum foil. The expiration period of flavor powder which is packaged with aluminum is longer, this by using the Arrhenius equation with the activation energy (E) criteria of 8381.91 cal/mol, the rate of decline in quality per day (k) = 4,658 x 10-8. e -604,99 (1/T), shelf life of functional flavor powder in aluminum foil is 4.85 months at 40°C.
Keywords : Activation energy, conventional, expiration period, functional flavor, rebon shrimp.
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