This study aimed to find out the causality of raw materials, food additives and supportive materials used to produce several cooking spice products available in Indonesia and their direct correlation with monosodium glutamate as a flavor enhancing ingredient. Ten brands of cooking spice were randomly selected and observed using Fourier Transform Infrared (FTIR) Spectroscopy. The results of the observation were processed using main component analysis and classification tree. The results of the analysis show that the ten brands of cooking spice are made from similar food additives and supportive materials with eigenvalues of 9.477 or 94.771% of variant. There is a direct causality with synthetic flavor enhancing ingredient of monosodium glutamate and Chinese Flavor Enhancing Ingredient. Such direct causative direct correlation applies to balado flavored cooking spice, currie flavored cooking spice, Indofood magic cooking spice, straw mushroom broth flavored cooking spice, beef broth flavored cooking spice, chicken broth flavored cooking spice, and totole mushroom. The flavored cooking spice has a causative direct correlation with Chinese flavor enhancing ingredient which eigenvalues is of 8.240 or 82.399% of variant. Balado flavored cooking spice, currie flavored cooking spice, Indofood magic cooking spice, mama cooking spice, and totole mushroom flavored cooking spice have a causative direct correlation with monosodium glutamate with eigenvalues of 1.237 or 12.372% of the variant. The results of classification tree analysis indicated that the fixed variable is Chinese flavor enhancing ingredient and the free variables are those 9 (nine) cooking spices (BM08, BM09, BM05, BM04, BM02, BM03, BM10, BM07 and MSG). There are 7 (seven) free variables with a significant value of more than 50%. Those are BM08 (100%), BM09 (96.70%), BM05 (93.30%), BM04 (73.60%), BM02 (68.90%), BM03 (62.10%) and BM10 (57.00%). The fixed variable of MSG indicates that there are 4 (four) free variables with a significant value of more than 50%, namely BM07 (100%), BM10 (73.40%), BM02 (56.90%), and BM04 (54.00%).
Volume 12 | Issue 2
Pages: 3516 - 3528
DOI: 10.5373/JARDCS/V12I2/S20201469