The effect of stabilizer and flavors variations on acceptance of food supplement in the form of snakehead fish ( Channa striata) protein concentrate dispersion

Abstract

This research paper is aimed to determine the best type of stabilizer in the manufacture of snakehead fish PCD products, to determine the level of panelists' preference for flavor variations based on organoleptic testing, and to determine the physicochemical properties of the final products. This research consists of three stages, to determine the type of stabilizer with variations in the concentration of the type of stabilizer in the form of xanthan gum and CMC by analyzing the phase separation ratio and redispersibility products after storage on days 1, 3, 5, and 7. The second stage was to determine the best formulation using the line scale hedonic organoleptic test for the mother panelists and the facial hedonic scale for the children panelist. The third stage was to characterize the optimal formulation by analyzing the physicochemical properties of the end product. The result of determining the best type of stabilizer based on the addition of variations of xanthan gum and CMC as a stabilizer showed that the use of xanthan gum obtained better product stability than CMC. The best snakehead fish PCD product is obtained by adding xanthan gum 0.3%. The best formula is based on the preferences of mother panelists and children acquired from dispersion products of snakehead fish protein concentrate with the addition of strawberry flavor.