DOI: https://doi.org/10.17728/jaft.33642

Production and Characterization of Flavour Enhancer from Sipou Worm (Siphonosoma australe-australe): Effects of Extract-to-Water Ratio on Physicochemical Properties

*Muhammad Yusuf orcid  -  Study Program of Food Technology, Faculty of Agricultural Science and Technology, Universitas Muhammadiyah Semarang, Jl. Kedungmundu Raya No. 18, Semarang 50273, Central Java, Indonesia., Indonesia
Iga Astrina  -  Study Program of Food Technology, Faculty of Agricultural Science and Technology, Universitas Muhammadiyah Semarang, Jl. Kedungmundu Raya No. 18, Semarang 50273, Central Java, Indonesia., Indonesia
Yunan Kholifatuddin Sya'di  -  Study Program of Food Technology, Faculty of Agricultural Science and Technology, Universitas Muhammadiyah Semarang, Jl. Kedungmundu Raya No. 18, Semarang 50273, Central Java, Indonesia., Indonesia
Diode Yonata  -  Study Program of Food Technology, Faculty of Agricultural Science and Technology, Universitas Muhammadiyah Semarang, Jl. Kedungmundu Raya No. 18, Semarang 50273, Central Java, Indonesia., Indonesia
Boby Pranata  -  Study Program of Agricultural Product Technology, Faculty of Agriculture, Universitas Sriwijaya, Jalan Palembang-Prabumulih KM 32, Indralaya, Ogan Ilir 30662, South Sumatra, Indonesia., Indonesia
Open Access Copyright 2026 Journal of Applied Food Technology

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Abstract

Marine flavour enhancer have gained increasing attention as natural food ingredients because they are rich in free amino acids and low-molecular-weight peptides that contribute to desirable functional and flavor properties. Among marine resources, the peanut worm Siphonosoma australe-australe, which is abundant in the coastal waters of Southeast Sulawesi and the Maluku Islands, possesses a high protein content and naturally occurring glutamic acid, making it a promising raw material for flavour enhancer production. This study investigated the effect of different extract-to-water ratios on the physicochemical properties of foam-mat dried S. australe-australe flavour enhancer powder. A single-factor completely randomized design (CRD) was employed using five extract-to-water ratios (7.5:42.5, 10:40, 12.5:37.5, 15:35, and 17.5:32.5 mL), with five replications per treatment, resulting in a total of 25 experimental units. The hydrolysate was subsequently dehydrated using the foam-mat drying technique to produce a stable powder. The resulting samples were analyzed for instrumental color, glutamic acid, protein content, fat content, and sodium chloride content. The results demonstrated that the extract-to-water ratio significantly influenced the color profile of the hydrolysate powder, while increasing the proportion of S. australe-australe extract produced a corresponding increase in protein and fat contents. These findings highlight the importance of optimizing the extract-to-water ratio to improve the physicochemical quality of foam-mat dried S. australe-australe flavour enhancer powder and support its potential application as a natural marine-based protein ingredient.

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Keywords: sipou worms; hydrolisates; foam-mat drying; physicochemical
Funding: Institute for Research and Community Service (LPPM), Universitas Muhammadiyah Semarang

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Section: Research Articles
Language : EN
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