USE OF OMISSION TEST TO ANALYZE UMAMI TASTE OF SEAWEED Ulva lactuca Linnaeus BASED SEASONING

Seasoning is one of seaweed-based development product. The potential of seaweed as a flavor enhancer because it contains amino acids that play a role in bringing out the umami taste. Ulva lactuca Linnaeus contains glutamic acid around 7.9 to 12.94% and aspartic acid around 5.2 to 12.9% of the total amino acids. In addition to seaweed extracts, salt, sugar and pepper are also components in seaweed-based seasoning compositions. \nHowever, sensory tests on these composition have not been carried out. So, the effect of those components in the composition to give the umami taste is not yet known. In order to find a composition consisting of a combination of influential components to give umami taste to seaweed-based seasoning, this study used an omission test. Omission test is a method used to identify active components of food that contribute to the taste. The omission test method is a sensory test. The principle of omission test is to test each sample that its components has been removed one by one from the complete composition. In previous studies, the omission test has the potential to find compositions that give a higher umami taste than the complete composition so, it can replace the complete composition. \nHowever, there have been no omission test studies on seaweed-based seasoning to find a replacement composition from the complete seasoning composition. So, the purpose of this study is to find a combination of sugar, salt, pepper with Ulva lactuca Linnaeus extract to replace the composition of the complete seasoning composition (Ulva lactuca Linnaeus extract, sugar, salt and pepper) based on an omission test. This research uses a single variable, namely Ulva lactuca Linnaeus seaweed-based seasoning composition made in 8 levels i.e. the complete seasoning composition consists of Ulva lactuca Linnaeus extract, sugar, salt and pepper as composition 1, composition 2 consists of Ulva lactuca Linnaeus extract, salt and pepper, composition 3 consists of Ulva lactuca Linnaeus extract, sugar and pepper, composition 4 consists of Ulva lactuca Linnaeus extract, sugar and salt, composition 5 consists of Ulva lactuca Linnaeus extract and sugar, composition 6 consists of Ulva lactuca Linnaeus extract and salt, composition 7 consists of Ulva lactuca Linnaeus extract and pepper, and composition 8 consists of Ulva lactuca \nLinnaeus extract. Seasoning is dissolved into broth as a sample. Determination of the seasoning composition that can replace composition 1 (complete seasoning composition) is done by sensory testing. The sensory test attribute is umami taste. Samples are said to have a taste of umami if it tastes not sweet, not bitter,not acidic but rather leads to a salty taste such as broth of meat stew. The intensity of the umami taste (savory) was assessed using a scale score of 0-6 i.e. 0 (no savory taste), 1 (very weak savory taste), 2 (slightly savory taste), 3 (quite savory taste), 4 (savory taste), 5 (strong savory taste), and 6 (considerably strong). Data were analyzed with Binomial test. The results showed that the salt component affect umami taste, while the sugar and pepper components did not affect umami taste. In addition, the umami taste from the seasoning consist of Ulva lactuca Linnaeus extract and salt is comparable to composition 1. Based on these results, it can be concluded that the composition with the combination of salt and extract of Ulva lactuca Linnaeus in seaweed Ulva lactuca Linnaeus based seasoning can replace the complete seasoning composition without reducing the umami taste.