Kadar Asam Glutamat, Protein, dan Karakteristik Sensoris Penyedap Rasa Dari Kulit Udang Vannamei Dengan Variasi Metode Pengeringan

Abstract

Shrimp shell flavoring is a food additive used to give food flavor or umami taste. This umami taste comes from amino acids such as glutamate which are naturally found in shrimp shells and other foods that are rich in protein. This research aims to identify the effect of drying methods on glutamic acid levels, protein content, and the quality of sensory characteristics of shrimp shell flavorings. This research used an experimental method with a Completely Randomized Design (CRD). There were four types of treatment which were carried out six times. Treatment consists of drying method: drying temperature: drying duration, F1 (microwave: 120ºC: 120 minutes), F2 (oven: 100ºC: 90 minutes), F3 (cabinet: 100ºC: 120 minutes), F4 (dehydrator: 70ºC: 720 minutes). The glutamic acid test uses the UV-Vis Spectrophotometry method, the protein test uses the Kjeldahl method and the sensory characteristics use hedonic quality with 25 semi-trained panelists. Analysis of data from glutamic acid used Kruskal Wallis continued with Man Whitney, protein tests used ANOVA, sensory characteristics used the Friedman Test and continued with the Wilxocon Test. Variations in drying methods had a significant effect on glutamic acid levels (p=0.002). The results of protein analysis showed no influence on variations in drying methods with a value of (p=0.131). The sensory characteristics of color (p=0.00), taste (p=0.002) while the parameters of texture (p=0.055), aroma (p=0.246) did not show any influence. The highest glutamic acid content was oven dried with a level of 226.5%/g. The highest protein content in dehydrator drying was 41.38%/g.