PENGARUH KOMBINASI TWEEN 80 DAN MALTODEKSTRIN TERHADAP KARAKTERISTIK FLAVOR ENHANCER IKAN BULAN-BULAN (Megalops cyprinoides)

One method that can be applied in the production of flavor enhancers is foam-mat drying using Tween 80 and maltodextrin. This research aimed to examine effect maltodextrin combination on characteristics from Megalops cyprinoides. used a factorial completely randomized design with two factors. Factor one was concentration 2%, 4%, 6%, factor 10%, 20%, 30%. The test parameters included yield, pH, Maillard reaction products. results showed significantly affected products cyprinoides (P0.05). greater maltodextrin, yield value, while product value decreased. Increasing caused pH decrease. Conversely, increasing increase. Based result, best treatment 6% 43.33%; 3.78; 0.608 AU.