| dc.description.abstract | Powdered broth is a food product derived from the extraction of animal or
plan-based materials, dried into a powdered form and utilized as a flavor enhancer
in various dishes. This study aimed to evaluate the effect of different filler flour
types and the addition of broccoli extract on snakehead fish powdered broth. The
research was conducted using a factorial Completely Randomized Design (CRD)
with 2 factors, namely the type of filler flour (wheat, tapioca, cornstarch) and
broccoli extract (10%, 20%, 30%, and 40%). The results showed that the type of
filler flour had a highly significant effect on moisture content, protein content,
carbohydrate content, color index, and hedonic quality (color and aroma), and had
a significant effect on solubility. The addition of broccoli extract had a highly
significant effect on moisture content, protein content, fat content, ash content,
carbohydrate content, color index, solubility, antioxidant activity, and hedonic
quality (color and aroma). The interaction between the type of filler flour and the
addition of broccoli extract had a highly significant effect on protein content, color
index, solubility, and hedonic quality (color and aroma), and had a significant
effect moisture content. The best treatment was observed in the combination of
wheat flour as the filler and 20% broccoli extract, which resulted in 8,0699%
glutamic acid content and 0,6375% albumin content. | en_US |
