<![CDATA[Marine flavour enhancer have gained increasing attention as natural food ingredients because they are rich in free amino acids and low-molecular-weight peptides that contribute to desirable functional and flavor properties. Among marine resources, the peanut worm Siphonosoma australe-australe, which is abundant in the coastal waters of Southeast Sulawesi and the Maluku Islands, possesses a high protein content and naturally occurring glutamic acid, making it a promising raw material for flavour enhancer production. This study investigated the effect of different extract-to-water ratios on the physicochemical properties of foam-mat dried S. australe-australe flavour enhancer powder. A single-factor completely randomized design (CRD) was employed using five extract-to-water ratios (7.5:42.5, 10:40, 12.5:37.5, 15:35, and 17.5:32.5 mL), with five replications per treatment, resulting in a total of 25 experimental units. The hydrolysate was subsequently dehydrated using the foam-mat drying technique to produce a stable powder. The resulting samples were analyzed for instrumental color, glutamic acid, protein content, fat content, and sodium chloride content. The results demonstrated that the extract-to-water ratio significantly influenced the color profile of the hydrolysate powder, while increasing the proportion of S. australe-australe extract produced a corresponding increase in protein and fat contents. These findings highlight the importance of optimizing the extract-to-water ratio to improve the physicochemical quality of foam-mat dried S. australe-australe flavour enhancer powder and support its potential application as a natural marine-based protein ingredient.]]>
