Modification of Protein Hydrolyzate of Snakehead Fish as an Ingredient for Instant Seasoning Coto Makassar

Sri Udayana Tartar *

Department of Agroindustry, Pangkep State Polytechnic of Agriculture, 90655, Pangkajene and Kepulauan Regency, South Sulawesi, Indonesia.

Muhammad Fitri

Department of Agroindustry, Pangkep State Polytechnic of Agriculture, 90655, Pangkajene and Kepulauan Regency, South Sulawesi, Indonesia.

Ikbal Syukroni

Department of Aquatic Product Processing and Storage, Pangkep State Polytechnic of Agriculture, 90655, Pangkajene and Kepulauan Regency, South Sulawesi, Indonesia.

*Author to whom correspondence should be addressed.


Abstract

Aim: This study aimed to determine the ratio formula for the hydrolyzate of snakehead fish head flour and Instant seasoning flour of Coto Makassar.

Study Design: The experimental design used was using an independent t test (independent t-test) namely (Coto Seasoning Flour: HPKIG Flour) / (TC: THPKIG) as follows A = (TC: THPKIG) = 90% : 10% (b /b) and B= (TC: THPKIG) = 80% : 20% (w/b).

Place and Duration of Study: The research had carried out from May 2018 to August 2019, the production of the hydrolyzate of snakehead fish head protein is Coto Makassar seasoning had committed in the Chemistry Laboratory of Agro-industry Study Program, Pangkep State Agricultural Polytechnic, hydrolyzed snakehead fish head protein flour using the spray dryer drying method had brought about at the Center for Plantation Products in Makassar. The physicochemical analysis had done in the Chemical Laboratory, Department of Fisheries Product Processing Technology, Pangkep State Agricultural Polytechnic. Amino acid profile tests using the Ultra Performance Liquid Chromatography (UPLC) method were tested at the Saraswanti Indo Genetec Bogor laboratory. and analysis of volatile compounds had carried out at the Research Center for Flavor Analysis Laboratory of Rice Plants Sukamandi, Subang.

Methodology: The third research is the result of a study of Coto makassar seasoning flour products with the best protein to be applied to Coto Makassar seasoning flour. Applications made were snakehead fish head protein hydrolyzate and Coto seasoning flour treated with a ratio of 100% (Coto Seasoning Flour: HPKIG Flour) / (TC: THPKIG) was as follows (TC: THPKIG)1 = 90%: 10% (w/b) and (TC: THPKIG)2 = 80% : 20% (w/b). The best treatment result was carried out by the preference test on the protein coto seasoning produced, namely the study of the best ratio formula of 20 grams dissolved in boiling water A = 150 mL, B = 200 mL C = 250 mL.

Results: Characteristics of the application of 20% snakehead fish head protein hydrolyzate flour and 80% coto seasoning flour obtained a brightness value of L* 59.23%, hue 67.13%, moisture content 10.19%, ash content 11.48%, protein content 64.20%, 1.26% fat content and 3.35% albumin content. The highest amino acid is glutamic acid 20.68%. Sensory value of taste sample application of fish head protein hydrolyzate in coto Makassar seasoning 20% ​​with the addition of 200 mL of water Assessment criteria 8 (Very like) panelists prefer it because it feels the more spicy sensation

Conclusion: The result of the analysis obtained by the best treatment are the characteristics of the application of 20% hydrolyzed protein from snakehead fish head flour and 80% coto seasoning flour.

Keywords: Amino acid, coto, fish head, Makassar, snakehead


How to Cite

Tartar, S. U., Fitri, M., & Syukroni, I. (2023). Modification of Protein Hydrolyzate of Snakehead Fish as an Ingredient for Instant Seasoning Coto Makassar. Asian Journal of Fisheries and Aquatic Research, 21(1), 11–18. https://doi.org/10.9734/ajfar/2023/v21i1525

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