Fortification of Rebon Shrimp Protein Hydrolysate (Acetes erythraeus) in Sago Flour as a Nutritious Food

Abstract

Rebon shrimp protein hydrolyzate as a non-conventional processed product has a high protein content which is the potential to be used to enrich the nutritional value of food ingredients such as sago flour. This study aims to determine the appropriate concentration of rebon shrimp protein hydrolyzate for enriching the nutritional value of sago flour. The addition of protein hydrolysate used 3 levels of concentration, those were 10% (F1), 15% (F2) and 20% (F3). The best treatment is F3. Fortification of rebon shrimp protein hydrolyzate in different amounts has an effect on the proximate value of sago flour, the best treatment is a concentration of 20%. with a water content of 10.49%, 4.85% ash, 24.56 protein and levels. fat 1.76%. Hedonic test indicated the taste value of 8.7, aroma 8.6, appearance value 8.7 and texture value 8.6. The content of amino acids is 17 types with 9 essential amino acid. The essential amino acids are histidine, arginine, threonine, valine, methionine, isoleucine, leucine, phenylalanine and lysine. The 8 types of non-essential amino acids are aspartic acid, glutamic acid, serine, glycine, alanine, proline, tyrosine and cysteine. The highest essential amino acid content was leucine at 2.75% and the highest non-essential amino acid content was glutamic acid at 4.52%. Based on the research results, it can be suggested for the enrichment of the nutritional value of sago flour to add 20% protein hydrolyzate of rebon shrimp and it can be used as a nutritious food.