Formulation and evaluation of instant fried rice seasoning enriched with blue swimmer crab lemi powder: Formulasi dan evaluasi bumbu instan nasi goreng yang diperkaya dengan bubuk lemi rajungan

Abstrak

Inggris

Fried rice is one of Indonesia’s most popular dishes, creating a demand for practical seasoning alternatives such as instant seasoning made from crab lemi powder (LP), which provides a distinctive seafood flavor. This study aimed to evaluate the chemical, physical, and sensory characteristics of instant fried rice seasoning with varying proportions of LP and MSG. Four formulations (P0–P3) were developed using a completely randomized design. Chemical analyses included moisture, ash, protein, fat, carbohydrate, NaCl, and glutamate content. The physical analyses comprised measurements of bulk density, flowability, angle of repose, and color (L*, a*, and b*). Sensory evaluation was conducted using a hedonic test to assess color, aroma, taste, texture, and overall acceptability. Formulas P1 (34% LP: 3% MSG) and P2 (31% LP: 6% MSG) met the SNI standards for protein and fat content, with sodium levels significantly below the maximum limit, despite water content exceeds the standard (≤4%). Physically, all formulations showed densities of 0.71 to 0.74 g·mL⁻¹, flow times of 7.88 and 8.95 g·s⁻¹, and angles of repose below 30° (27.88°-28.61°), indicating excellent flowability and consistent color. Hedonic testing revealed that MSG addition had no significant impact on color, aroma, and texture but significantly improved taste and overall acceptability (p<0.05). Consequently, formulation P1, which had a lower MSG level, was identified as optimal, providing the best balance of physical stability, chemical quality, and sensory acceptability. This suggests its potential for development as a practical and safe instant fried rice seasoning product that is aligned with consumer preferences.

Bahasa Indonesia

Nasi goreng merupakan salah satu makanan khas Indonesia yang banyak diminati sehingga perlu dikembangkan bumbu praktis, salah satunya bumbu instan berbahan dasar bubuk lemi rajungan atau lemi powder (LP) yang memberikan cita rasa seafood. Penelitian ini bertujuan untuk mengevaluasi karakteristik kimia, fisik, dan sensori bumbu instan nasi goreng dengan variasi proporsi bubuk lemi (LP) dan MSG. Formulasi dikembangkan menggunakan desain penelitian rancangan acak lengkap (RAL). Analisis kimia meliputi kadar air, abu, protein, lemak, karbohidrat, kadar garam (NaCl), dan kadar glutamat. Analisis fisik mencakup densitas kamba, laju alir (flowability), sudut diam (angle of repose), dan warna (L*, a*, b*). Sedangkan uji sensori dilakukan secara hedonik terhadap warna, aroma, rasa, tekstur, dan penerimaan keseluruhan. Formula P1 (34% LP: 3% MSG) dan P2 (31% LP: 6% MSG) menunjukkan mutu kimia yang sesuai SNI untuk kadar protein dan lemak dengan kadar natrium jauh di bawah batas maksimum meskipun kadar air melebihi standar (≤4%). Secara fisik, seluruh formula memiliki densitas kamba 0,71-0,74, laju alir 7,88-8,95 g.s-1, dan sudut diam <30° (27,88°-28,61°) yang tergolong kategori excellent flowability, serta warna seragam antar formula. Hasil uji hedonik menunjukkan bahwa penambahan MSG tidak memengaruhi secara signifikan parameter warna, aroma, dan tekstur, namun meningkatkan skor rasa dan penerimaan keseluruhan secara nyata (p<0.05). Berdasarkan hasil tersebut, formulasi P1 dengan penggunaan MSG lebih rendah diidentifikasi sebagai formula paling optimal karena memberikan keseimbangan terbaik antara kestabilan fisik, mutu kimia, dan penerimaan sensoris sehingga berpotensi dikembangkan sebagai produk bumbu nasi goreng instan yang praktis, aman, dan sesuai preferensi konsumen.

Kata kunci

• low sodium
• natural flavor enhancer
• Portunus pelagicus
• seafood
• seasoning
• bumbu rasa
• penyedap alami
• rendah natrium