Determination of Free Glutamate Source in the Indonesian Dish Menus
Daftar Isi:
- Abstract. The study aimed to evaluate free glutamate content occurs naturally in prepared foods or dish menus. Fifteen selected Indonesian dish menus were categorized to three major groups, i.e. dish menu with monosodium glutamate (MSG) addition, dish menu with seasoning and/or condiment containing glutamate addition, and dish menu with MSG, seasoning and/or condiment containing glutamate addition. Each dish menu was prepared at the kitchen laboratory by standardizing the ingredients, composition and cooking process, followed by analysis of free glutamate content in dish menu, its raw material mix, and basic seasoning using HPLC method. The study results showed that raw materials such as chicken, fermented-tofu solid waste (oncom), meatball, cabbage, fried onion, tomato, and fried potato contributed to the free glutamate content in dish menus. Addition of MSG, seasoning and/or condiments de nitely contributed to free glutamate content in the dish menus, ranged 9.8-142.9% for MSG added and 7.9- 100% for seasoning and/or condiments added. The dish menus with MSG addition which contributed to higher free glutamate content were fried tempe, rice cake with vegetable soup in coconut milk, and spiced chicken soup. Meanwhile, the dish menus with seasoning/ condiment addition contributed to higher free glutamate content were stir-fry water crest, mixed vegetable in chicken soup, chicken rice porridge. Cooking practices could increase or reduce free glutamate content in dish menus, ranged from -86.2 to 43.3%. Keywords: dish menu, free glutamate content, free glutamate source, prepared foods Abstrak. Studi ini bertujuan untuk mengevaluasi kandungan glutamat bebas yang ada secara alami dalam menu hidangan. Lima belas menu hidangan Indonesia dikategorikan menjadi tiga kelompok besar, yakni hidangan menu dengan penambahan monosodium glutamat (MSG), menu hidangan dengan penambahan bumbu yang mengandung glutamat, dan menu hidangan dengan penambahan MSG dan bumbu yang mengandung tambahan glutamat. Setiap menu hidangan disiapkan di laboratorium dengan menstandardisasi bahan, komposisi dan proses memasak, diikuti dengan analisis kandungan glutamat bebas dalam menu hidangan, campuran bahan baku, dan bumbu dasar menggunakan metode HPLC. Hasil penelitian menunjukkan bahwa bahan baku seperti ayam, oncom, bakso, kubis, bawang goreng, tomat, dan kentang goreng berkontribusi terhadap kandungan glutamat bebas dalam menu hidangan. Penambahan MSG dan bumbu yang mengandung glutamat pasti berkontribusi pada kandungan glutamat bebas dalam menu hidangan dengan kisaran 9.8-142.9% untuk penambahan MSG, dan 7.9-100% untuk penambahan bumbu. Menu hidangan dengan penambahan MSG yang memberikan kontribusi kandungan glutamat bebas yang tinggi adalah tempe goreng, lontong sayur dalam santan, dan sayur sup. Menu hidangan dengan penambahan bumbu berkontribusi terhadap kandungan glutamat bebas yang tinggi, yaitu tumis kangkung, sayur sup ayam, dan bubur ayam. Praktek memasak meningkatkan atau mengurangi kandungan glutamat bebas dalam menu hidangan dengan kisaran dari -86,2 hingga 43.3%. Kata kunci: kandungan glutamat bebas, menu hidangan, sumber glutamat bebas Practical Application: This study provided information on free glutamate content in several Indone- sian dish menus that frequently consumed in urban and rural area of Indonesia. It also proved that raw food materials, addition of MSG, seasonings and/or condiments, and cooking processes affected the amount of free glutamate content in the dish menus. The methodology to determine the source of free glutamate content in dish menus was well-designed and can become a reference for other similar studies. http://jurnalmutupangan.com/index.php?link=view&id=JMP-10-15-004