Utilization of Biang Fish (Ilisha elongata) as Raw Material for Flavoring Powder

Abstract

The prickly fish is a marine fish with a flat body, many fine spines, a flavorful texture, and a delicious and savory taste. This study aims to analyze several formulations of fish meat to determine the chemical composition of the fish-based flavoring powder and other composite materials. The processing ingredients for the flavoring powder are fish meal (60-80%), onion flour, garlic flour, salt, sugar, white pepper powder, and turmeric powder. The research approach includes the manufacture of fish seasoning flavoring powder with various treatments, including control treatment (without fish, F0), the use of 60% prickly fish powder (F1), 70% prickly fish powder (F2), and 80% prickly fish powder (F3). The best results showed that the formulation was 70% fish meal with 35g shallot flour, 25g garlic flour, 30g salt, 6g sugar, 2g white pepper powder, and 2g turmeric powder. Characteristics of the quality of the product of the fish-based flavoring powder have a moisture of 3.61%, protein content of 38.49%, a fat of 3.75%, an ash content of 20.72%, a carbohydrates content of 33.43%, a salt content (NaCl) of 31.43%. This research shows that prickly fish has a high potential to be used as a natural flavoring product as a substitute for MSG in food products.