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Departemen Ilmu dan Teknologi Pangan - Fakultas Teknologi Pertanian - Institut Pertanian Bogor
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Dewan pembina :
Feri Kusnandar, Dr
(Ketua Departemen Ilmu dan
Teknologi Pangan)
Adhi Siswaja Lukman, Ir
(Ketua GAPMMI)

Dewan Redaksi :
Ketua :
Nuri Andarwulan, Prof. Dr
Anggota :
Hanifah Nuryani Lioe, Dr
Lilis Nuraida, Prof. Dr
Maggy T. Suhartono, Prof. Dr
Purwiyatno Hariyadi, Prof. Dr
Yunawati Gandasasmita, Ir. MAppSc

Redaksi Pelaksana :
Dede R. Adawiyah, Dr
Didah Nur Faridah, Dr
Nurheni Sri Palupi, Dr
Nur Wulandari, Dr
Puspo Edi Giriwono, Dr
Siti Nurjanah, Dr
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Free Glutamate Intake From Foods Among Adults: Case Study in Bogor and Jakarta(Free Glutamate Intake From Foods Among Adults: Case Study in Bogor and Jakarta)

Volume 1(2) : 22-31, April 2014
Penulis : Lilis Nuraida1,2, Siti Madaniyah1,3, Nuri Andarwulan1,2, D. Briawan1,3, Hanifah N. Lioe2, Zulaikhah1
Institusi :

1 Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center,  Bogor Agricultural University
2 Department of Food Science and Technology, Bogor Agricultural University
3 Department of Community Nutrition Bogor Agricultural University

 


Kategori : Hasil Penelitian
Kelompok : Mutu pangan
Bahasa : Indonesia

Abstract

Monosodium glutamate (MSG) is a flavor enhancer which has been used for nearly a century to bring out the best flavor of food. Its principal component is an amino acid called glutamate or L-glutamic acid. Free glutamate also exists naturally in foods. The aim of the present study was to estimate the exposure of consumers to free glutamates from foods in Jakarta and Bogor, Indonesia. The study was conducted in Jakarta urban area and rural area of Bogor with 222 respondents above 19 years of age. The survey used Food Frequency Questionnaire to estimate the consumption of food predicted to contain free glutamate. The data of food consumption was used to design food samples to be taken from the survey site and analyze for free glutamate content. Analyses of free glutamate content in food were conducted using HPLC with fluorescent detector. The results revealed the most frequent and the highest amount of food consumed both in Jakarta and Bogor area was dish menus of cereal categories. The average food consumption, excluding rice, in Bogor was 816.73 g/cap/day, while in Jakarta was 823.82 g/cap/day with dish menus contribution accounted to more than 70%. Free glutamate content of food samples ranged from undetected to more than 6 mg/g. Free glutamate intake in Bogor was comparable with that of Jakarta, i.e. 2013.76 mg/cap/day and 2068.97 mg/cap/day respectively. The main source of glutamate intake in both in Bogor and Jakarta was dish menus contributing to more than 80% of the total free glutamate intake. Free glutamate intake from food prepared outside the household was comparable with that of food prepared at home. 



Aplikasi praktis

The present research finding provided a data base of food consumption including amount and frequency but excluding rice and drinks; and free glutamate content in foods, both processed food and dish menus that could be used as a reference for other studies. No recent studies on glutamate intake from foods based on food consumption have been published recently, hence this research finding updated the figures of glutamate intake from foods. Free glutamate intake obtained from this study was considered being more accurate than the estimation done in the previous studies

 


Pendahuluan

Monosodium glutamate (MSG) has been used as flavor enhancer in food prepared at home, vendors, restaurants or food industries especially by the Asian. Glutamate is found naturally in protein containing foods such as meat, poultry and milk. However, free glutamate, not bound in protein, is the effective form to intensify, enhance or improve food flavors. In the early 1900s, glutamate was extracted from natural protein rich foods, such as seaweed and it was also prepared by the acid hydrolysis of wheat gluten or soybean protein which were expensive materials. Nowadays glutamate is produced mainly through microbial means using certain strains of bacteria, such as Corynebacterium sp. and Brevibacterium sp. Mollases, glucose or hydrolyzed starch is the usual carbon source (Sano, 2009). 


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