Indonesia Conference Directory

The commercial seasoning that sold in the market containing artificial Monosodium Glutamate (MSG) as a flavor enhancer. However, the excessive use of MSG can endanger the health of the body. Therefore, it requires an alternative non-MSG seasoning. The use of MSG can be replaced with natural ingredients from protein enzymatic such as blondo protein hydrolysate. This study was conducted to understand the nutritional content and glutamic acid of blondo protein hydrolysate, to find out the appropriate formulation in making seasoning of blondo protein hydrolysate, and to understand the acceptance level of seasoning that made of blondo protein hydrolysate. The main study was the production of seasoning formulations with a raw material of blondo protein hydrolysate and additional spices that consisted of sugar, salt, white pepper powder, onion powder, and garlic powder. The formulation was made in 6 treatment levels based on the difference in the proportion of blondo protein hydrolysate, which were; 0%, 2%, 4%, 6%, 8%, 10%. Then tested using scoring test with 30 untrained panelists. The result of the proximate test on the raw material of coconut blondo raw which contained nutrients in the form of 9.09% water, 19.95% protein, 34.51% fat, 5.00% ash, 31.45% carbohydrate. The result of the proximate test on blondo protein hydrolysate were containing 8.21% water, 35.62% protein, 22.18% fat, 3.25% ash, 20.40% carbohydrate, and 10,41% glutamic acid. Based on the scoring test, could be known that the highest score for the parameter of taste, color, and aroma was a formulation with addition blondo protein hydrolysate around 8-10%. Thus, it could be stated that the use of vegetable seasoning products as an MSG alternative was possible and acceptable for consumers.