Abstract
The making of protein hydrolyzate of snakehead fish head by using spray drying method and it is encapsulated with maltodextrin in which a final product in the form of starch is expected to ease the process of storage and extend the shelf-life of the product. This research was aimed to determine the quality of protein hydrolyzate starch of snakehead fish head with inlet temperature treatment of spray drying 1200C and outlet temperature of 800C and the addition of maltodextrin. The design used is independent t-test. It was conducted to compare the average value of sample composition. Experimental data were processed using Statistical Package for Social Science (SPSS) 21.0 for Windows. The best treatment from the research is a comparison of snakehead fish starch and maltodextrin 95%:5%. The characteristic of physicochemical of snakehead fish starch as produced in the form of white starch with a yield of 21.35%, white degree L 97.73, water content 4.52%, ash 7.92%, protein 75.25%, fat 0.60%. Based on this, the protein hydrolyzate of snakehead fish head has the potential to be applied as a flavoring or flavor enhancer and it can be developed as a source of essential amino acids in food products because they contain almost complete essential amino acids.
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