Formulasi Kaldu Bubuk dari Kulit Udang dengan Penambahan Garam, Lada dan Bawang Putih Bubuk sebagai Penyedap Alami

Abstract

Broth powder is a processed product that is used as a food additive to add flavor to food. The flavorings currently on the market are synthetic flavorings and if consumed in the long term will have a negative impact on health. The use of natural flavorings is increasing day by day as the level of public awareness increases along with consumer awareness about the importance of maintaining health. A source of natural flavoring that can be used is shrimp shells which have not been utilized so far. The aim of this research is to determine the physical and chemical characteristics of shrimp shell powder broth and produce products that comply with Indonesian National Standards. This research method used a completely randomized design with 5 treatments and 3 replications. The treatment involved variations of shrimp shells and salt F1 (23 g : 0,5 g), F2 (22,5 g : 1,0), F3 (22 g : 1,5 g), F4 (21,5 g : 2,0 g), dan F5 (21 g : 2,5 g). The results showed that the water content of the product ranged between (6.62% - 7.54%), ash content (26.29% - 32.68%), carbohydrate content (17.83% - 20.81%), protein (40.7% - 43.86%), fat content (1.8% - 2.11%). Treatment with variations in shrimp shells had a significant effect on ash, carbohydrate and protein content. In general, this shrimp shell powder broth product meets SNI standards (01-4273-1996) so it is very suitable to be used as a natural flavoring.