Abstract Flavor enhancers are considered important in the food industry for their ability to add umami taste, which is recognized as the fifth basic taste. Although monosodium glutamate (MSG) is the most common umami provider, it contains a sodium molecule that can negatively affect consumer health. This made flavor enhancers derived from natural resources to become an interesting alternative. Therefore, this study aimed to examine the potential of peptides produced from the digestion of the Filopaludina javanica (FJ) snails using two enzymes, particularly, bromelain and trypsin, to determine their umami characteristics. Several enzymatic digestion conditions, including enzyme-to-substrate ratios (E/S) of 1/10, 1/20, and 1/00 (w/v), as well as hydrolysis times of 3, 6, 9, 10, 12, 15, and 18 hours, were examined. The study also assessed the degree of hydrolysis (DH), total peptides, and amino acid content. To evaluate the sensory properties of the resulting peptides, hedonic testing, and principal component analysis were conducted to determine taste, aroma, and color attributes. The results showed that the highest total acceptance was obtained from bromelain and trypsin hydrolysis with an E/S ratio of 1/10 but at different hydrolysis times of 18 and 15 hours, respectively. These samples had DH values of 51.26% and 56.10%, total peptide contents of 8.26 mg/mL and 6.63 mg/mL, and amino acid contents of 88.16 ppm and 79.85 ppm, respectively. The most preferred samples were subjected to liquid chromatography-tandem mass spectrometry (LC-MS/MS) and database-assisted identification to determine their peptide compositions. Among the peptides identified, the top three from bromelain digestion were GPLGPLGPQGIPG, GLPGLPGLPGPKG, and PKEVNVAMIVGL VVAG, while the peptides from trypsin hydrolysate included FDNAGAMMSV, LGGSLLGL, and ATKALAMD CEMVGVGRNGEESVLARVSLVNQHGNCIYDKFVKA. In conclusion, the results showed that snail hydrolysate peptides held promise as natural flavor enhancers. taste MSG (MSG provider health alternative Therefore FJ (FJ enzymes particularly characteristics conditions enzymetosubstrate enzyme substrate ES E S (E/S 110 1 10 120 20 1/20 100 00 1/0 w/v, wv w/v , w v (w/v) 3 6 9 12 hours examined DH, (DH) content testing aroma attributes 1/1 respectively 5126 51 26 51.26 5610 56 56.10% 826 8 8.2 mgmL mg mL 663 63 6.6 8816 88 16 88.1 7985 79 85 79.8 chromatographytandem chromatography tandem LCMS/MS LCMSMS LC MS/MS MS (LC-MS/MS databaseassisted database assisted compositions identified GPLGPLGPQGIPG GLPGLPGLPGPKG VVAG FDNAGAMMSV LGGSLLGL CEMVGVGRNGEESVLARVSLVNQHGNCIYDKFVKA conclusion 11 2 1/2 0 1/ (w/v (DH 512 5 51.2 561 56.10 82 8. 66 6. 881 88. 798 7 79. LCMS MSMS 51. 56.1 56.

Abstract Meat analog is a plant protein product that comes from non-meat materials. The materials were used in this research were cowpea curd protein (20−30%) and cocoyam modification starch (20−30%) by autoclaving-cooling. This research aimed to ascertain the optimum formulation of cowpea curd protein as a raw material and cocoyam modification starch as a filler in the meat analog. The data obtained were processed with response surface methodology (RSM) to find the optimum formulation. The optimum results of the central composite design (CCD) showed that the moisture response had a 2FI (2-factor interaction) model with a final equation of Y = 52.05 − 1.73 X 1 + 1.16 X 2 + 1.84 X 1 X 2, where X1X2 Curd protein*modified starch. The ash content had a 2FI model with a final equation of Y = 2.79 − 0.71 X 1 + 0.43 X 2 − 1.02 X 1 X 2, the fat content had a linear model with a final equation of Y = 2.59 + 0.11 X 1 + 1.26 X 2, the protein content had a linear model with a final equation of Y = 18.26 + 0.62 X 1 + 0.056 X 2, the carbohydrate content had a linear model with a final equation of Y = 24.54 + 1.17 X 1 − 2.38 X 2, the texture value had a mean model with a final equation of Y = 0.072, and the color value had a mean model with a final equation of Y = 30.41. The optimum condition of cowpea curd protein was added by 30% and cocoyam modification starch was added by 30% a with response of water content 50.92%, ash content 2.11%, protein content 18.97%, fat content 4.18%, carbohydrate content 23.82%, texture 0.075 (mm/gr/dt), and color 22.44 (L).