Seasoning powder was commonly produced from meat or poultry. In this research, it was produced from foam mat– dried Artemia powder with the addition of various spices. Six mixing formulas were created with Artemia powder ratios ranging from 60% to 35% (from A1 to A6) along with other spice ingredients such as sugar, salt, pepper powder, shallots powder, and monosodium glutamate (MSG) and analyzed for quality and sensory characteristics. The results showed that the highest protein content was achieved in sample A1 (48.3%) and the lowest in sample A6 (28.2%). Sample A5 (ratio of Artemia powder/sugar/salt/pepper powder/onion powder/MSG is 40:26:24:2:3:5) achieved the highest sensory score, followed by sample A4 (ratio of Artemia powder/sugar/salt/pepper/onion powder/ MSG is 45:23:22:2:3:5). The remaining samples (A1, A2, A3, and A6) had lower sensory scores. Microstructural image analysis (from scanning electron microscope) of sample A5 showed good uniformity, high nutritional value, especially high protein content (about 3.06–3.48 times) compared to other existing seasoning powder products on the market, and very good water-binding capacity.
Key words: seasoning, powder, quality, sensory, Artemia, biomass
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