Main Article Content
The objective of this study was to obtain a proper ratio between the volume of water and the weight of shrimp heads in order to increase the protein content in shrimp sticks. The design used in the study was a completely randomized design (CRD) with treatment groups of 1:1, 1:2, and a control group without the addition of shrimp head extract. Water content, protein content, ash content and organoleptic test were the parameters measured. The results of the study show that the addition of white shrimp head extract in the treatment group with a 1: 1 ratio produced shrimp sticks with a protein content of 12.22%; in the treatment group with a 1: 2 ratio 13.44%; and in the control group without the addition of shrimp head extract only 5.54%. The addition of shrimp head extract also produced more preferred flavor compared to the one without the addition of the extract.
TROPICAL WETLAND JOURNAL is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Aisha, S, (2003). The Efforts in Utilizing Sea Shrimp Waste for Shrimp Sauce Processing by adding Different Concentrations of Cassava Waste. Graduate Program. Lambung Mangkurat University.
Anggo, D.A., Swastawati, F., Ma’ruf, F., and Rianingsih, L. (2014). Organoleptic and Chemical Qualities of Rebon Shrimp Paste with Different Levels of Salt and Length of Fermentation. Journal of Indonesian Fishery Product Processing. 1 (17) 53 – 99.
AOAC (1990). Association of Official Chemists, Analysis: Official Methods of Analysis. 18th Ed. Washington D.C.
Baddaruddin (1999). Quality of Toman Fish Crackers Prepared from Basic Materials of Tapioca Flour, Cassava Flour, Sticky Rice Flour and Sago. Journal of Indonesian Traditional Food (2): 4: 3-11.
Candra and Adawyah (2012). Optimization of the addition of the egg white to increase the expansion of eel fish crackers. Fish Scintiae 2 (2) 43-55.
De Man, J.M. (1989). Food Chemistry 2nd Edition. Publisher ITB Bandung.
Dewita and Syahrul (2014). Fortification of Protein Concentrate of Patin Siam Fish in Sck Amplang and Instant Sago Noddles as Featured Products in Riau. Journal of Indonesian Fishery Product Processing. 2 (17) 156-164.
Isnaini, E. (2002). Addition of White Shrimp to Improve Cracker Quality. The Faculty of Fishery, Lambung Mangkurat University. Banjarbaru.
Jacoeb, M.A., Suptijah, P. and Kamila, R. (2014). Contents of Fatty Acid and Cholesterol, and Description of Meat Tissue of Fresh and Boiled Eels. Journal of Indonesian Fishery Product Processing. 2 (17) 134 – 143.
Larmond, E.L. (1977). Laboratory Methods for Sensory Evaluation of Food Research Branch. Canada.
Nuraina (2000). The Use of Quail’s Egg White to Improve the Expansion Level of Crackers prepared from White Shrimps. Agritech. (2) 4 : 12 – 20.
Purwaningsih, S., Garwan, R. and Santoso, J. (2011). Organoleptic Characteristics of Bakasang of Cakalang Offal as a Tradisional Food from North Maluku. Journal of Nutrition and Food. (1) 6: 13-17.
Srigandono, B. (1981). Designs of Experiments. The University of Diponegoro. Semarang.
Sudarmadji, S., Haryono, B. and Suhardi (1994). Analysis of Food and Agriculture. Liberti. Yogyakarta.
Sukarto, T. (1995). Organoleptic Assessment for Food Industries of Agricultural Products. Bharata Karya Aksara. Jakarta.
Wijayanti, I., Surti, T., Agustini, T.W., and Darmanto, Y.S. (2014). Changes in Amino Acid of Catfish with Different Process of Washing. Journal of Indonesian Fishery Product Processing. 2 (17) 134-143.
Winarno, F.G. (1984). Food Chemistry and Nutrition. Publisher PT. Gramedia. Pustaka Utama. Jakarta.