Cork fish is a type of fish that is very high albumin. Making albumin powder is an alternative to consuming cork fish albumin so it is preferred and increases longevity. Making albumin powder can be done by foam drying method (foam-mat drying). In this study the addition of dextrin and arabic gum functions to protect albumin from heat damage. The purpose of this study was to obtain the concentration of dextrin addition with optimal arabic gum so it produced good cork fish albumin powder with the foam-mat drying method. Analysis of albumin powder produced on albumin levels, protein content, fat content, moisture content of ash content, amino acid profiles and organoleptics. This study uses a simple Randomized Design (CRD) with six treatments and four replications.
Sugianto, Eddy Suprayitno and Bambang Budi S. (2019); The Effect of Addition of Dextrin and Arabic Gum to The Quality of Crude Albumin Fish Cork (Ophiocephalus striatus) ; International Journal of Scientific and Research Publications (IJSRP)
9(7) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.9.07.2019.p9153