THE EFFECT OF SHRIMP SHELL FLOUR ADDING ON SEVERAL QUALITY COMPONENTS OF MOCAF CRACKERS
Keywords:
crackers, mocaf, shrimp shell flourAbstract
This study aimed to determine the effect of shrimp shell flour adding on the quality of MOCAF based crackers. The research design used was a Completely Randomized Design (CRD) with one factor, namely the addition of shrimp shell flour, consisting of 6 treatment levels (0%, 5%, 10%, 15%, 20%, 25%). The tested parameters included moisture, texture (crispness), color and organoleptic properties (color, flavour, texture, and taste). The observed data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with CoStat software. If significant differences were found, further analysis was conducted using the Honestly Significant Difference (HSD) test at the 5% level. The results showed that the addition of shrimp shell flour had a significant effect on the moisture of the crackers before frying, color (before and after frying), texture, and the organoleptic attributes including color, taste, aroma, and texture (hedonic and scoring tests). However, it had no significant effect on the moisture of the crackers after frying. The results showed that the best treatment was the cracker with of 25% shrimp shell flour. Before frying the moisture was 10.03% and 3.09% after frying, meeting the SNI quality standards. The physical texture value was 19.24 N, and the color values before and after frying were 82.08 (Yellow Red) and 68.18 (Yellow Red), respectively. The organoleptic properties of the mocaf crackers in the P5 treatment showed that the taste, flavour, and texture were “slightly liked” by the panelists, with a dark brown color, shrimp flavour, savory taste, and crispy texture.
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