Study of the Making of Hydrolizate Protein Powder of Rebon Shrimp as a Food Nutrition Enhancement Ingredient

Abstract

Rebon shrimp protein hydrolyzate has the potential to be used as a protein powder as a nutritional supplement. The aim of this study was to determine the best protein hydrolyzate concentration as a raw material for protein powder. The research was carried out in two stages, each of which was related. The first stage was made of protein hydrolyzate using 2 treatments, namely enzymatic hydrolysis (15% papain) and fermentation using 10% L plantarum bacteria. The parameters observed included yield, amino acid profile and fatty acid profile. The second stage was determining the best concentration of 5 level (6%, 7%, 8%, 9%) protein hydrolyzate, as a binder was added gum arabic and dextrin (1: 0.5) the amount of 8% (w / v). observed parameters, organoleptic values, physical characteristics and degree of brightness. The results of this research can be concluded that the hydrolyzate of rebon shrimp protein with the best concentration is 9%. can be used as a protein powder as a nutritional supplement with the addition of gum arabic binder and dextrin (1: 0.5) with a yield value of 73.191% and a total amino acid of 46.70%. The content of fatty acids produced The fatty acids contained are mMyristic acid 0.264%, palmintic acid 6.361%, stearic acid 0.678%, oleic acid 16.704% (Omega 9) and linoleic acid 0.084% (Omega 6). Organoleptic value of protein powder, namely taste 8.6, aroma 8.4, appearance 8.8, texture 8.5, with the characteristics of a bright yellowish white color, not fishy aroma, fine texture and very savory taste (umami), the brightness value at the level of 97.82%. Key words: Acetes erythreaeus, Dextrin, Gum arabic, Hydrolyzate, L plantarum sp