Proximate Composition, Texture Performance and Sensory Evaluation of Lindur Fruit-Potato Simulation Chips Enriched With Shrimp (Penaeus Vannamei) Shell Powder
Abstract: Study aimed to
investigate the utilization of shrimp shell powder in the production of lindur
fruit-potato simulation chips, which was assessed using proximate composition,
texture performance and sensory evaluation parameters. Three different ratios
of lindur fruit-potato flour (w/w) (30:70, 40:60 and 50:50), as well as
different concentrations of shrimp shell powder (0, 1, 3 and 5%) were used in
the formula. The results showed that lindur fruit-potato simulation chips
enriched with shrimp shell powder had 3.22-4.42% moisture content, 3.33-4.94%
ash content, 3.77-5.83% protein content, 14.59-19.04% fat content, 71.06-76.34%
carbohydrate content and 341.4-530.9 g/cm2 hardness. Ratio lindur fruit flour
and potato flour of 40:60 as well as 3% of shrimp shell powder was chosen as
the best treatment since the formula produced lower hardness, higher protein
content and the most crispy and tasty chips preferred by panelists.
Keywords: shrimp shell powder,
simulation chips, lindur fruit flour, potato flour
Author: Diah Ikasari, Ema Hastarini
Journal Code: jpperikanangg160030
