Abstract
A study on the utilization of black tiger shrimp (Penaeus monodon) flesh waste in the processing of pop shrimp has been carried out. So far, shrimp flesh waste is used for the production of shrimp paste, and shrimp cracker. The objective of this study was to develop a fomula for pop shrimp production using shrimp flesh waste. Experimental design applied in this study was three-variables mixture design, in which variables observed were shrimp flesh waste, surimi and tapioca flour. Pop shrimp obtained was evaluated for sensory properties. The best product processed using a selected formula was analysed chemically and microbiologically, particularly for proxymate composition and total plate count respectively. Selected formula of pop shrimp consisted of 50.91% shrimp flesh waste, 18.18% surimi, 3.64% tapioca flour, 10.91% onion, 2.18% garlic, 0.73% pepper powder, 1.45% sugar, 0.36% monosodium glutamate, 0.73% ginger, 1.45% salt, 4.44% butter mix, 1.38% corn flour (maizena) and 3.64% bread crumb. Proxymate composition of the best pop shrimp was 70.52% moisture, 0.73% ash, 0.39% fat, and 7.44% protein, while microbiological load in terms of total plate count was 3.3x103 colonies/g.
Highlights
A study on the utilization of black tiger shrimp (Penaeus monodon) flesh waste in the processing of pop shrimp has been carried out
Shrimp flesh waste is used for the production of shrimp paste, and shrimp cracker
The objective of this study was to develop a fomula for pop shrimp production using shrimp flesh waste
Summary
Pemanfaatan genjer udang pada pembuatan pop shrimp. Abstrak Penelitian ini melaporkan tentang pemanfaatan limbah genjer udang windu (Penaeus monodon) pada pengolahan pop shrimp. Penelitian ini bertujuan untuk mendapatkan formulasi yang tepat pada pembuatan pop shrimp yang menggunakan genjer udang. Rancangan penelitian yang digunakan adalah mixture design, dengan variable yang diteliti adalah limbah genjer udang, surimi dan tepung tapioka. Produk terbaik hasil evaluasi sensori dianalisis secara kimiawi dan mikrobiologis, khususnya untuk analisis proksimat angka lempeng total. Formula terpilih untuk pembuatan pop shrimp adalah limbah genjer 50,91%, surimi 18,18%, tepung tapioka 3,64%, bawang bombay 10,91%, bawang putih 2,18%, lada bubuk 0,73%, gula 1,45%, monosodium glutamat 0,36%, jahe 0,73%, garam 1,45%, butter mix 4,44%, maizena 1,38% dan tepung roti 3,64%. Komposisi proksimat dari pop shrimp terbaik adalah kadar air 70,52%, abu 0,73%, lemak 0,39%, dan protein 7,44%, sedangkan nilai angka lempeng totang adalah 3,3x103 koloni/g
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