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All Journal Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology
Robert Martua Simanjuntak
Master's Program in Fisheries Management, Indonesia Open University
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CONSUMER ACCEPTANCE OF SENSORY CHARACTERISTICS IN POWDERED BROTH EXTRACTS FROM VANNAMEI SHRIMP (Litopenaeus vannamei) SHELLS WITH DIFFERENT FILLERS Toga Mahaji; Bagus Hadiwinata; Muhamad Latiful Khobir; Nelvia Mai Susanti; Nurul Aulia; Irmayadi Sastra; Robert Martua Simanjuntak
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 22, No 3 (2026): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.22.3.281-289

Abstract

To date, shrimp shell waste has not been fully utilized and often causes environmental problems. This study aims to determine the optimal filler formulation for producing shrimp shell powder broth based on consumer preference and product quality characteristics. This study used four filler formulations (total 10 g) in the shrimp shell extract, namely: F1 (10 g wheat flour), F2 (5 g wheat flour + 5 g cornstarch), F3 (5 g wheat flour + 5 g tapioca starch), and F4 (5 g wheat flour + 5 g rice flour). The tests conducted included a hedonic test (30 panellists), a descriptive test (spider web), a chemical analysis (proximate composition), and a microbiological test (Total Plate Count/TPC). The hedonic test results showed that formula F3 (a mixture of wheat flour and tapioca) was the best and most preferred by the panellists, with an average liking score of 4.11. Product F3 showed superior characteristics in colour, aroma, taste, texture, and solubility compared with the other formulations.
Co-Authors Bagus Hadiwinata Irmayadi Sastra Muhamad Latiful Khobir Nelvia Mai Susanti Nurul Aulia Toga Mahaji