Optimizing Production Process of Seasoning Powder Made From Fermented Fish Products

摘要

Flavor enhancer in form of seasoning powder is commonly made from meat or poultry, seldom found from fish. In this research, two kinds of seasoning powder were produced from fermented whole fish and fish paste with addition of some spices and other ingredients. The use of clove and cinnamon has been applied in combination with salt in fermentation process in order to inhibit the histidine decarboxylase (HDC) activity based on previous study.ud The objective of this research was to optimize the production process of seasoning powder made from fermented fish products and to observe the change of moisture content during storage. The method of this research was carried out in two steps. The first step was to optimize the production of seasoning powder made from fermented whole fish and fish paste in small scale (4kg of raw material). The best technique was selected based on the sensory test of texture, odor and color. The product produced was then measured for its product and nutrition profile such as yields, proximate analysis, iodine, cobalamine, and iron content. The data obtained was processed through quantitatively descriptive. The use of clove and cinnamon in accordance to the production of fermented whole fish and fish paste and the use of other spices and ingredients such as garlic-shallot-pepper-sugar-tamarind-ginger by the production of seasoning were applied according to Mahendradatta et al. (2011). The next step was to determine the change of moisture content during eight weeks storage at room temperature with three different packaging materials, i.e: aluminum foil, polyprophylene plastic and oil paper. udAfter optimizing of processing for making seasoning powder, the analyses of product and nutrition profile have been conducted. The result showed that the yields, moisture content, protein, lipid, carbohydrate, ash (proximate analysis), iodine, cobalamine, and iron of seasoning powder made from fermented whole fish were 47.98%, 6.38%, 32.52%, 4.37%, 20.29%, 36.47%, 172.20??g, 96.35ppm, and 10.99 ??g respectively. Whereas the result of that made from fish paste was 39.49%, 5.7% 25.5%, 6.6%, 24.9%, 34.2%, 118.58??g, 139.72 ppm, and 14.66 ??g, respectively. There was an increase of moisture content during storage of seasoning powder made from fermented whole fish and fish paste as well. Aluminum foil is suitable for packing of seasoning powder made from fermented whole fish and fish paste as well.