Title:

PENGEMBANGAN FORMULA PENYEDAP RASA SEAWEED PERAIRAN INDONESIA DENGAN TEKNIK MIKROENKAPSULASI FREEZE DRYING

Author:

Mail Diode Yonata(1*)
Mail Alberta Rika Pratiwi(2)
Mail Victoria Kristina Ananingsih(3)

(1) Universitas Katolik Soegijapranata, Indonesia
(2) Universitas Katolik Soegijapranata, 
(3) Universitas Katolik Soegijapranata, 
(*) Corresponding Author
Abstract views : 0

Abstract


Senyawa L-glutamic acid pada ekstrak seaweed dapat dikembangkan menjadi penyedap rasa alami beserta komponen garam, gula dan lada. Mikroenkapsulasi secara freeze drying akan mencegah kehilangan senyawa pembentuk umami selama pengeringan dan menghasilkan penyedap rasa berukuran mikro. Penelitian ini bertujuan untuk mendapatkan formula yang tepat dalam pembuatan penyedap rasa berdasarkan tiga jenis ekstrak seaweed (Sargassum aquifolium (Turner) C. Agardh, Gracilariopsis longissima (S.G. Gmelin) Steentoft, L.M. Irvine & Farnham dan Ulva lactuca Linnaeus) dan empat jenis formulasi (F1, F2, F3 dan F4) yang didasarkan pada analisis sensori oleh panelis terlatih meliputi atribut rasa dan aroma, serta karakteristik kimia meliputi kadar L-glutamic acid, kadar garam dan kadar gula. Penyedap rasa dari ekstrak seaweed Sargassum aquifolium (Turner) C. Agardh dengan formula F2 menghasilkan sifat sensori yang paling disukai oleh panelis dengan tingkat kesukaan terhadap parameter rasa dengan nilai 3,65 (sangat suka) dan parameter aroma mencapai nilai 3,55 (sangat suka), dengan kadar L-glutamic acid sebesar 1,17 g/100g protein, 43,46 % kadar garam dan 24,11 % kadar gula.


Keywords


seaweed, penyedap rasa, mikroenkapsulasi, sensori, L-glutamic acid

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