Savory Salt Production and Characterization from Mixed Fishes Protein Hydrolysates
Mananda, Afan Bagus
Windrati, Wiwik Siti
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The aims of the research was to study the production of savory salt from mixed fishes protein hydrolysates (FPH). Savory salt were prepared by adding salt in different concentration (2; 4; and 6 % (g/ml) from mixed FPH). The result showed that higher concentration of salt have the better sensory characteristic, and salt 6% was the best treatment. The characteristics of the best treatment are protein solubility (3,545% ± 0,207), maillard value (0,577 ± 0,023), level of rancidity (35,104 mmol/kg ± 10,792), water content (6,345% ± 0,219), ash (19,973% ± 0,737), and lipid (0,773 ± 0,194). The savory salt from FPH may potentially be applicated in food industry, because of the ability to produce umami taste.