Characteristics of Catfish (Clarias sp.) Smart Flavor with Enzymatic Hydrolysis Using Calotropin Yuli Witono, Dini Indah Kartikosari, Lailatul Azkiyah, Livia Wahyuni*
University of Jember, Jalan Kalimantan 1 No 1, Jember, 68121, Indonesia
Abstract
Umami flavor comes from Monosodium Glutamate (MSG). Increased consumption of MSG can have side effects on health. Catfish have a protein content of 17.7%, which has potential to be an umami flavor. This study aimed to determine effect of calotropin concentration and hydrolysis time on smart flavor characteristics and the best treatment to produce smart flavor. This study used a two-factor: calotropin concentration (1, 2 and 3%) and hydrolysis time (2, 4 and 6 hours). Research parameters include color (brightness), yield, water content, soluble protein content, degree of hydrolysis, antioxidant activity and effectiveness analysis. Based on research showing that the color ranged from 90.73-91.81, yield of 77.01-78.95%, water of 8.63-10.40%, soluble protein of 0.89-1.30 mg/ml, degree of hydrolysis of 46.61-58.19%, antioxidant activity of 42.18-54.14% and effectiveness ranged of 0.15-0.85. The best treatment is 3% calotropin and 6 hours hydrolysis with color (brightness) of 90.73, yield of 78.95%, water of 8.63%, soluble protein of 1.30 mg/ml, degree of hydrolysis of 58.19% and antioxidant activity of 54.14%.
