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Characterization of dispersion from snakehead fish protein concentrate with chocolate flavoring
Septhree
Aip Conference Proceedings
Abstract
Snakehead fish is high in albumin content with a relatively low price so that it can be used as a substitute for Human Serum Albumin (HSA). One of the innovations to increase consumer acceptance of snakehead fish concentrate products is the manufacture of food supplements in liquid form (syrup) with the addition of fructose and flavor. One type of flavor that is quite popular with many people is chocolate. Chocolate is highly favorable for both children to adults because of its delicious taste and distinctive aroma. The objective of this research was to produce a dispersion protein concentrate product of snakehead fish that consumers prefer. The stages of this study consisted of two steps, namely determining the formulation of concentrate protein dispersion of snakehead fish and characterizing the optimal formula for the dispersion of snakehead fish protein concentrate. Analysis of the chemical properties of the best formulation of concentrate protein dispersion of snakehead fish showed the content of water, ash, crude protein, dissolved protein, and fat as follows; 85.14%, 0.32%, 5.26%, 87.59%, 0.27%, respectively. The pH value ranged from 5.18 to 6.07. The physical properties analysis of viscosity, phase separation ratio, re-dispersibility, and particle size of the snakehead fish dispersion protein were 4.20 - 6.70 mPa.s, 0.14 - 0.17 cm, 7 - 11.3, and 3491 nm, respectively. The best formulation for concentrate protein dispersion of snakehead fish based on the level of preference of the panelists was the addition of 15% fructose syrup concentration and 3% chocolate flavor with the data obtained on aroma parameters, namely 3.67 (like); color 4.18 (like), flavor 3.56 (like), viscosity 3.56 (like) and overall appearance 3.89 (like) from the scale 1 (extremely like) to 5 (strongly dislike).