Application of Arabic Gum and Dextrin as binder protein of shrimp head extract

Study on the application of Arabic gum and dextrin to bind soluble protein of shrimp head extract has been conducted. The objective of this research was to find the best proportion of Arabic gum and dextrin addition to produce protein powder intended for nutritional supplementation. The addition of Arabic gum and dextrin was 8% (w/v), with four treatments, i.e 1:0.5; 1:1.75; 1:3 and 1:4.25 ratio of Arabic gum and dextrin. Parameters observed to determine physical and chemical properties of the extract product were dissolved nitrogen, amino nitrogen, non protein nitrogen, crude protein, moisture content, solubility and yield. Result showed that the best treatment was addition of Arabic gum and dextrin with ratio 1:0.5. The product had dissolved nitrogen of 0.55%, amino nitrogen of 2.35%, non protein nitrogen of 2.62%, crude protein of 33.20%, moisture content of 5.67%, solubility 99.15% and yield 5.04%. This product qualitatively meets FAO requirement as powder indicated by the solubility properties of more than 95%.Original Abstract: Telah dilakukan penelitian aplikasi gum arab dan dekstrin sebagai pengikat protein terlarut dari ekstrak kepala udang. Tujuan penelitian ini adalah untuk mendapatkan proporsi terbaik dari penambahan gum arab dan dekstrin yang ditambahkan ialah sebanyak 8% (b/v), dengan empat perlakuan proporsi yang berbeda yaitu 1:0,5; 1:1,75, 1:3; dan 1:4,25. Parameter yang diamati untuk mengetahui sifat fisika dan kimia hasil ekstraksi meliputi kadar nitrogen terlarut, kadar nitrogen amino, kadar nitrogen non protein, kadar protein kasar, kadar air, kelarutan, dan rendemen. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah penambahan gum arab dan dekstrin dengan perbandingan 1:0,5. Produk memiliki kadar nitrogen terlarut 0,55%, kadar nitrogen amino 2,35%, kadar nitrogen non protein 2,62%, kadar protein kasar 33,20%, kadar air 5,67%, kelarutan 99,15% dan rendemen 5,04%. Produk ini memenuhi kebutuhan jenis asam amino yang diisyaratkan ada pada pangan anak usia 10-14 tahun yang ditetapkan oleh FAO. Produk ini juga memiliki sifat kelarutan yang bagus sebagai bubuk karena kelarutannya diatas 95%.