Effect of combining different types of coating ingredients on sensory and physical properties of catfish bone-based flavour enhancer

Abstract Catfish bones ( Clarias batrachus ) is a byproduct that contains many nutrients and has the potential to be a flavouring powder. Coating ingredients are needed to protect the nutritional content and flavor of catfish bones. This research aimed to determine the effect of maltodextrin and gelatine concentrations on catfish bone flavor powder through sensory and physical properties analysis. The design used was a Completely Randomized Design (CRD). Samples were identified by percentage ratios of maltodextrin: gelatine, namely F1 (0:100), F2 (23.5:76.5), F3 (50:50), F4 (76.5:23.5), and F5 (100:0). Sensory test was done to analyze hedonic and descriptive characteristics of the powder. Meanwhile physical test observed the solubility and water absorption index. Combining 50%:50% of maltodextrin and gelatine enhanced the preference level of colour and aroma while lowering the preference level of texture and flavour. F4 showed a higher preference on texture than other combinations. However, panellists prefer the use of maltodextrin or gelatine without a combination for overall preferences. The use of 100% maltodextrin showed the highest level of solubility value (91.72%) and water absorption capacity (0.0013%). The combination of coating agents has a significant effect on the physical characteristics of the catfish bone-based flavour enhancer. Maltodextrin is preferable than gelatine. Higher concentrations of maltodextrin can minimize changes in taste and aroma, causes a bright yellow powder with a smooth texture.