FORMULATION SENSORY AND PHYSICAL ANALYSIS SPIRULINA-BASED GRANULE FLAVOR ENHANCER

SUPRIANTO, EDY (2018) FORMULATION SENSORY AND PHYSICAL ANALYSIS SPIRULINA-BASED GRANULE FLAVOR ENHANCER. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Spirulina has been widely developed in a variety of aspects which are known to have a variety of benefits and uses in which one of them will be developed in the food industry today as food seasoning. The food seasonings that have been developed to date have quite an amazing variations and are certainly a high business opportunity as almost all foods and dishes use food seasoning as flavor enhancer. Determination of the composition of non-monosodium glutamate flavor enhancer granules from Spirulina becomes an important factor in knowing the degree of consumer (preference atau acceptance). The aim of this research is to get the right formulation of granule flavor enhancer from Spirulina based on sensory analysis by trained (umami taste, flavor, color, and overall) and find out the chemical characteristics (glutamate acid content), physical characteristics (flowability of products, hygroscopicity, and solubility) and. This research used 3 formulation designs of Spirulina flavor enhancer granules (formulation 1 = 60 gram spices: 40 gram salt, formulation 2 = 54.55 gram spices: 45.45 gram salt, formulation 3 = 50 gram spices: 50 gram of salt) based on the analysis of salt and sugar levels on commercial flavor enhancer (royco, maggie, and masako). The data analysis was described using IBM SPSS 20 for Windows. The chemical and physical analysis were performed using One Way Anova method, followed by Duncan test as difference test between formulation and Friedman Test as different test on organoleptic analysis which each used 95% confidence level. The results show that difference composition of flavor enhancer (spices and salt) affects the degree of preference trained panelist and the quality of physicochemical flavor enhancer. The conclusion of this research that the royco like formulation gives the best score of organoleptic analysis by trained panelists with a degree of preference for umami taste of 2.60 ± 0.97 (dislike a little to like a little), an aroma of 2.70 ± 0.67 (dislike a little to like a little), a color of 3.10 ± 0.32 (like a little) and an overall of 3.10 ± 0.32 (like a little). The characteristics of physicochemical granulae flavor enhancer of Spirulina which has the percentage hygroscopicity of 23.29-23.88 ± 0.62-0.65 (very hygroscopic), the percentage flowability of 24.42-25.11 ± 0.61-0.80 (free flowing), the percentage solubility of 93.47-94.34 ± 0.45-0.60 and the glutamate acid content of 0.25-0.29g/100g dry basis.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Chemical Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 16 Apr 2019 10:03
Last Modified: 13 May 2019 03:17
URI: http://repository.unika.ac.id/id/eprint/18923

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