Development of seasoning powder as flavor enhancer made from fish paste

摘要

Seasoning powder was commonly made from meat or poultry. In this research, it was produced as flavor enhancer from fish paste with addition of spices and herbs. There were two steps for making this product, i.e making fish paste by addition of clove, cinnamon and salt, and making of seasoning powder by addition of garlic, onion, sugar, ginger, tamarind and pepper. The problem faced by the quality of fishery products was histamine content that can cause allergy as well as poisoning if it was not well controlled. The use of spice and herb has the purpose to inhibit the histamine formation and to give the specific flavor of the product. The aim of the research was to characterize the product profile related to nutrient content, product quality (by measuring the level of histamine) and sensory attributes. Result of nutrition profile per 100 grams of products showed that the content of water, protein, fat, carbohydrate and ash were 5.7%; 25.5%; 6.6%; 24.9% and 34.2%, respectively. The other nutritive compounds such as calcium (Ca), iron (Fe), iodine (I) and cobalamine (vitamin B12) were 3.1%; 139.72 ppm; 118.58 ??g/100g and 14.66??g/100g, respectively. Histamine level of the product was 8.1 mg/100g. It meant that the histamine content was still below the threshold of the safety limit. The sensory attributes was done by conducting the Focus Group Discussion (FGD). The FGD test result indicated that the dominant taste was a combination of fish paste with a distinctive taste of cloves and cinnamon. The dominant flavor was the smell of fish paste and cloves while the resulting color was brown. The study tested also the suitability of products according to the sensory attributes of the products after applied to some indigenous menus such as stir kangkong, sambal, fried rice, pallumara (cooked fish), fried tempeh and sour vegetable soup. Result showed that for preparing one portion of each menu mentioned before, the amount of seasoning powder needed was 5 grams for pallumara, 7 grams for stir kangkong, sambal and sour vegetable soup, 9 grams for fried tempeh and fried rice. The low content of histamine and relatively high content of micronutrient could increase the functionality of this product. udKeywords: seasoning powder, fish paste, flavor enhancer, sensory attributes