Development of an extruded snack product containing fish flour and shrimp head exudate by ingredient optimization and its quality analysis

Deepika, B; Dhanapal, K.; Madhavan, N.; Madhavi, K.; Kumar, Gaurav; Manikandan, Velu

doi:10.36062/ijah.2021.07621

Cited by 1 publication

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“…Kandungan nutrisi kaya protein (15-54,4%), mineral (21,1-55%), lipid (11,9%), chitin (15-20%) dan sejumlah karoten (15%) masih dapat dimanfaatkan sebagai bahan tambahan pangan, pakan, sebagai sedian nutraseutikal dan farmasi (Ibrahim et al, 1999;Goncalves & Junior, 2019;Nirmal et al, 2020;Rodrigues et al, 2020;Messina et al, 2021;Bassig et al, 2021;Simat et al, 2022). Sejumlah penelitian pembuatan penyedap kepala udang telah dilakukan dengan berbagai metode (Atika & Handayani, 2019;Nursahra & Suryani, 2020;Deepika et al, 2021). Jeyaprakashsabari dan Aanand (2021) mengemukakan perbedaan nilai nutrisi pada proses pengolahan kepala udang dengan berbagai metode pengeringan yakni metode pengeringan oven, sinar matahari, pemasakan dan penekanan.…”

Section: Pendahuluanunclassified

Karakteristik Fisik Dan Organoleptik Sediaan Serbuk Flavour Kepala Udang Windu (Penaeus monodon) Pada Perbedaan Suhu Pengeringan

Mismawati,

Diachanty,

Rusdin

et al. 2023

JFPJ

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Shrimp heads will harm the environment if not managed properly. Utilization of this by-product as a flavoring agent by adding fillers widely used, but powdered preparations without added fillers have not been reported. This study aimed to make flavored preparations from tiger prawn heads with different drying temperatures acceptable to consumers. The oven drying method performed at temperatures of 100oC (SH1), 125oC (SH2), and 150oC (SH3) and the resulting fiber was tested for physical characteristics (yield and color test) and organoleptic tests (sensory test and hedonic test). The color test results show changes in the values of brightness (L*) of 49.07-55.28, reddish (a*) of 8.41-10.39, yellowish (b*) of 25.10-32.65, and degrees of whiteness (WI) of 40.23- 46.48 where this value decreases as temperature increases. The sensory test results showed significant divergentbetween the odor treatments but were not significantly different in color and appearance. The hedonic data analysis indicated that the panelists' preference for hueranged between 7-8 (liked-very like), aroma, 6-7 (rather liked), taste, 5-6 (neutral-liked somewhat), and texture, 7-8 (like-really like). Generally, based on physical and organoleptic tests, it showed specific characteristics of shrimp powder at a drying temperature of 100 oC (SH1).

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