Formulation of vegetable seasoning made from raw material of coconut blondo protein hydrolysate

• Published in: IOP conference series. Earth and environmental science 2020-04, Vol.475 (1), p.12035
• Main Authors: Wijana, S, Perdani, C G, Angelina, T
• Format: Article
• Language: English
• Subjects: Aroma; Carbohydrates; Flavor; Glutamic acid; Hydrolysates; Monosodium glutamate; Proteins; Sodium glutamate; Vegetables
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/475/1/012035

The commercial seasoning that sold in the market containing artificial Monosodium Glutamate (MSG) as a flavor enhancer. However, the excessive use of MSG can endanger the health of the body. Therefore, it requires an alternative non-MSG seasoning. The use of MSG can be replaced with natural ingredients from protein enzymatic such as blondo protein hydrolysate. This study was conducted to understand the nutritional content and glutamic acid of blondo protein hydrolysate, to find out the appropriate formulation in making seasoning of blondo protein hydrolysate, and to understand the acceptance level of seasoning that made of blondo protein hydrolysate. The result of the proximate test on blondo protein hydrolysate were containing 8.21% water, 35.62% protein, 22.18% fat, 3.25% ash, 20.40% carbohydrate, and 10,41% glutamic acid. Based on the scoring test, could be known that the highest score for the parameter of taste, color, and aroma was a formulation with addition blondo protein hydrolysate around 8-10%. Thus, it could be stated that the use of vegetable seasoning products as an MSG alternative was possible and acceptable for consumers.