Abstract
Lemi is a yellowish product which usually finds under the surface of the cooked blue swim crab carapace. This research aims to determine the number of lemi addition from the utilization of blue swimming crabs waste in crackers that produces the most liked crackers by panelist. This research was undertaken in the Fishery Production Processing Laboratory, Faculty of Fisheries and Marine Sciences Universitas Padjadjaran and Food Technology Laboratory, Faculty of Engineering, Pasundan University in January 2020. The method of research used was an experimental method with the treatment of addition of lemi blue swimming crabs in 15%, 20%, 25%, 30% and 35% based on the amount of tapioca flour with 20 semi trained panelists as a repetition. The observed parameters are physical test (level of florescence), proximate test (moisture content, ash content, protein content and fat content in preferred treatment) and hedonic test (favorite test) based on organoleptic characteristics which include the appearance, smell, textures and flavors. The level of acceptance of crackers are analyzed using a non parametric statistical method Friedman then followed by the Bayes test to discover the best treatment of crackers. The results showed that the addition of a 25% lemi is a more preferential treatment by the panelists.
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