Characteristics of flavour paste from bone milkfish (Chanos chanos) with additional of tapioca flour

Abstract

Abstract Milkfish bones contains glutamic acid of 7.38%. Glutamic acid is one of the constituents of protein that triggers the umami taste in a dish. Utilization of milkfish bone as a natural flavoring can be obtained through extraction. To make the product in the form of paste, it is necessary to add tapioca flour as a thickener. The purpose of this study was to determine the characteristics of milkfish flavor paste with the addition of different concentrations of tapioca flour. This research using experimental design. The independent variables used were tapioca flour concentrations of 0% (P0), 2.5% (P1), 5% (P2), and 7.5% (P3). Completely randomized design (CRD) was used as the experimental design. Data were analyzed using ANOVA and to find out the best treatment, Duncan test was performed. The addition of tapioca flour affects the protein content with a value (5.38% - 14.78%), fat content with a value (2.45% - 2.53%), moisture content with a value (80.12% - 91.2 %), viscosity with a value (2.11 cSt/s – 558.99 cSt/s), yield with a value (73.69% - 82.4%). While the addition of tapioca flour had no significant effect on the water solubility index of the flavoring paste with a value (98.93% - 99.24%).