THE EFFECT OF FORMULATION AND STEAMING PROCESS TOWARD GLUTAMIC ACID CONCENTRATION IN SPIRULINA BASED FLAVOR ENHANCER

SUSILO, EUNIKE YUNITA (2019) THE EFFECT OF FORMULATION AND STEAMING PROCESS TOWARD GLUTAMIC ACID CONCENTRATION IN SPIRULINA BASED FLAVOR ENHANCER. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Spirulina has high glutamic acid content between 7,30-9,50 gr / 100 gr. This glutamic acid content is identical to the taste of umami, so Spirulina turns into the main ingredient for flavoring. Spirulina based flavor enhancer can be implemented in foods like commercial flavorings in general. Steaming is a process of processing using steam as a heat transfer medium. Food processing with heat can reduce active taste and glutamic acid content. This research was conducted with the aim to determine the effect of seasoning formulation and steaming process on the content of glutamic acid on Spirulina based flavorings. This research was conducted in two stages, preliminary research and main research. The purpose of the preliminary research get the formulation of Spirulina flavor enhancer with sugar and salinity content compared with three brands of commercial spices, namely Masako-like formulations, Royco-like formulations, and Maggi-like formulations. In the main research, this Spirulina based flavor enhancer then implemented on flour dough to perfect glutamic acid before and after the steaming process. Steaming is carried out at temperatures of 70ºC, 85ºC and 100ºC. The research used factorial RAL with three repetitions. The content of glutamic acid tested using Megazyme L-Glutamate assay kit and measured by a spectrophotometer at a wavelength of 492 nm. Data analysis with SPSS 16.0 for Windows, with Two Way Anova method at 95% confidence level, then Duncan test was performed as a different test. The results showed that the formulation ratio of Spirulina granules and salts granule to obtain sugar content and salt content such as commercial flavor enhancher is 1: 1 in Masako-like formulation, 5: 1 in Royco-like formulation, and 1,2: 1 in Maggi-like formulation. The results showed the highest glutamic acid content in Spirulina flavor enhancher implemented in the dough is in Maggi-like formulation, and the lowest glutamic acid content in Masako-like formulation. Glutamic acid content in Spirulina flavor enhancher with Masako-like formulation after steaming is significantly different from Royco-like formulation and Maggi-like formulation. Whereas the glutamic acid content in Spirulina flavor enhancher with Royco-like formulation and Maggi-like formulation after steaming showed results that are not significantly different. Heat processing such as steaming can reduce the content of glutamic acid in Spirulina based flavorings which are implemented in flour dough. The glutamic acid content after steaming with three different temperatures on the Spirulina spice implemented in the dough yields significantly different results. The higher the steaming temperature, the remaining glutamic acid content in Spirulina based flavoring which is implemented on flour dough is lower.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 22 Nov 2019 01:05
Last Modified: 22 Nov 2019 01:05
URI: http://repository.unika.ac.id/id/eprint/19911

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