Pengaruh Jenis Tepung Pengisi dan Penambahan Sari Brokoli Terhadap Karakteristik Kaldu Bubuk Alami Ikan Gabus (Channa striata)

Abstract

Powdered broth is a food product derived from the extraction of animal or plan-based materials, dried into a powdered form and utilized as a flavor enhancer in various dishes. This study aimed to evaluate the effect of different filler flour types and the addition of broccoli extract on snakehead fish powdered broth. The research was conducted using a factorial Completely Randomized Design (CRD) with 2 factors, namely the type of filler flour (wheat, tapioca, cornstarch) and broccoli extract (10%, 20%, 30%, and 40%). The results showed that the type of filler flour had a highly significant effect on moisture content, protein content, carbohydrate content, color index, and hedonic quality (color and aroma), and had a significant effect on solubility. The addition of broccoli extract had a highly significant effect on moisture content, protein content, fat content, ash content, carbohydrate content, color index, solubility, antioxidant activity, and hedonic quality (color and aroma). The interaction between the type of filler flour and the addition of broccoli extract had a highly significant effect on protein content, color index, solubility, and hedonic quality (color and aroma), and had a significant effect moisture content. The best treatment was observed in the combination of wheat flour as the filler and 20% broccoli extract, which resulted in 8,0699% glutamic acid content and 0,6375% albumin content.