D.T. Mareta, W. Setiaboma, V. Fitriani
The purpose of this study was to obtained the good physical and chemical characteristics of instant pindang seasoning powder and to obtained good sensory characteristic (color) of instant pindang seasoning powder. The study was conducted using foam-mat drying method with egg albumin as foaming agent. Egg albumin was used at different concentrations as 10%, 15%, and 20%. Response in research is organoleptic response (color), chemical response (moisture, ash, protein, fat, and carbohydrate content). The results showed that the difference of egg albumin concentration, affects the color and the proximate composition of instant pindang seasoning powder. Powder with 10% (w/w) egg albumin concentration has the darkest color and the highest moisture content of instant pindang seasoning powder. © Published under licence by IOP Publishing Ltd.
Food Technology Departement, Institut Teknologi Sumatera, Lampung Selatan, Lampung, Indonesia
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