PEMANFAATAN LIMBAH CANGKANG RAJUNGAN (PORTUNUS PELAGICUS) SEBAGAI PERISA MAKANAN ALAMI
ABSTRACT: Crabshellwastefromcrabindustry
cause enviromentalproblem. Someeffortswereneededtoovercometheproblem.
Crabflavourwas a potentialproductwhich has createdusingcrabeggshell.
Thisresearchaimedtochoosebestmethodeformakingcrabflavour and toknowtheinfluence
of dextrinonitsquality. Theresearchwasdividedintotwostages (the process to make
crabshell powder and crabshell flavour). Thepowderwascreatedbyusinghydrolysis
and non-hydrolysis. Full randomizeddesignwaschoosenwheredextrin (1, 2, 3%) used
as a single factor. According to the result, non-hydrolysis was choosen for
making crab flavourer because it improved calcium content (26,82%) and aroma.
Meanwhile, based on sensory evaluation, respondents clearly stated ”like” in
aroma, taste, colours as well. Statistically, dextrin didn’t produce
significant influence in moisture content, aroma, colour, and taste
Penulis: Sri Hastuti, Syamsul
Arifin, Darimiyya Hidayati
Kode Jurnal: jppertaniandd120440
