Jurnal Terakreditasi Shinta 2, Jurnal Pasca Panen dan Bioteknologi Kelautan dan Perikanan
| Main Author: | Putra, Achmad Noerkhaerin |
|---|---|
| Format: | Article PeerReviewed Book |
| Bahasa: | ind |
| Terbitan: |
Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan
, 2018
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| Subjects: | |
| Online Access: |
https://eprints.untirta.ac.id/4844/1/PEER%20REVIWER%20JURNAL%20terakreditasi%20S1_S2_Jurnal%20Pasca%20Panen.pdf https://eprints.untirta.ac.id/4844/2/500-1387-1-PB.pdf https://eprints.untirta.ac.id/4844/ https://www.bbp4b.litbang.kkp.go.id/jurnal-jpbkp/index.php/jpbkp/article/view/500 |
Daftar Isi:
- Research on the development of extruded snacks food products with the addition of vannamei shrimp (Litopenaeus vannamei) head has been conducted. This study aimed to determine the characteristics of extruded snacks food produced by the addition of vannamei shrimp head. The process of making extruded snacks consisted of preparation of raw material (preparation grits from vannamei shrimp head, corn and rice) and formulation with three treatments of vannamei shrimp head with concentration 0% (control), 5% and 10%. The process of making extruded snacks used a single screw extruder device at a temperature of ±160 oC. The observed parameters of extruded snacks products of proximate, microbiology (TPC and E. coli), hardness, whiteness, water activity (aw), and sensory. The result showed that the concentration of vannamei shrimp head of 5% was met extruded snacks requirements according to SNI 2886:2015 with protein content of 11.55% (bb), fat 0.83%, TPC values of 7.1x103 colonies/g and negative E. coli. Hardness value was 324.13 g in 10.67 second, whiteness 47.57% and aw 0.7. In addition, the result of sensory test showed that 5% of vannamei shrimp head treatment produced crispy texture and specific odor and taste. KEYWORDS: snacks food, extrudate, Litopenaeus vannamei, shrimp head