Potential of Eel Head to Minimize the Use of Monosodium Glutamate
Health is a human need in life. From the healthy word itself, it is to maintain the lifestyle of the food, habits, and environment in the company. Humans in activity also need energy derived from food. If humans cannot regulate their diet, they will get disease. Eel (Synbranchidae) is one of the freshwater fish that has a long, round body and has dorsal fins. And has a very slippery body which partly makes people reluctant to consume it.
Monosodium Glutamate (C5H8NO4Na) is a compound that is produced to provide a pleasant, tasty and savory flavor to the dish. Chemically MSG is a sodium salt from glutamic acid which gives an extraordinary taste that makes it addictive. On the other hand, eels have a savory taste and have the potential to serve as food flavoring. It is expected that the flavoring of the eel’s head has a high nutritional content and can add to the nutritional capacity in the food. For this study, aimed at knowing the nutritional content of the eel head (Synbranchidae), knowing the manufacture of food flavoring from the eel’s head (Synbranchidae).
Potential of Eel Head (Synbranchidae) to Minimize the Use of Monosodium Glutamate (MSG) in an Effort to Increase Healthy Lifestyle
So that it can be expected to reduce the use of MSG so that we can apply a healthier lifestyle. The results showed that eel heads can be made into food flavoring with a high nutritional content, with a carbohydrate content of 11.45, protein 40.01, fat 20.03 ash content 24.53, water content 3.9, and calcium 13.6 % in a row. From the survey results of 20 and 30 (blindtest) respondents, it was seen that the flavoring of food with eel was acceptable. From the results of this study, the food flavoring from the eel’s head can be used as a substitute for MSG synthetics in everyday life
Achmad Yoni Saputro Afandi
MAN 1 Malang East Java Indonesia