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All Journal Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan Jurnal Perikanan Terpadu
Gebi, Gebi
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Agriculture, Biological Sciences & Forestry Environmental Science Social Sciences

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KARAKTERISTIK PROKSIMAT DAN MINERAL TEPUNG KEPALA UDANG WINDU (Penaeus monodon) DENGAN PERENDAMAN FAAS (Filtrat air abu sekam) Gebi, Gebi; Mismawati, Andi; Hasanah, Rafitah
Fish Scientiae Vol 15 No 1 (2025): Edisi Juni
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/fishscientiae.v15i1.246

Abstract

Tiger shrimp heads represent a by-product of the processing industry that is not currently utilized. The substantial volume of tiger shrimp production gives rise to a considerable number of by-products, which pose environmental concerns if not properly managed, particularly with regard to the release of odors and the degradation of environmental aesthetics. One potential solution to address these issues is the utilization of tiger shrimp heads as a component of flour production. Shrimp head flour, a preserved product in dry form, is typically ground into flour. Tiger shrimp heads contain chitin, with levels ranging from 15% to 20%. This high level of chitin poses challenges during processing, particularly in the production of flour for use as a raw material in feed. The objective of this study is to ascertain the proximate and mineral composition of tiger shrimp head flour through the use of different concentrations of FAAS (husk ash water filtrate). This study used RAL with three replications and three treatments namely G1 (10% FAAS), G2 (20% FAAS) and G3 (30% FAAS) and G0 (no soaking) as control with 24 hours soaking time. Parameters observed included proximate and mineral. The results showed that shrimp head flour with FAAS soaking produced proximate and mineral characteristics that varied in each treatment, where the yield was (18.2%-22.8), water (5.24%-8.30%), ash (24.44%-25.35%), fat (3.75%-6.43%), protein (44.90%-50.49%), carbohydrate (11.54%-21.85%0), crude fiber (9.77%-13.67%), calcium (2.07%-2.93%), phosphorus (1.15%-1.54%) magnesium (0.31%-0.21).
Evaluation of consumer acceptance of tiger prawn head flour with difference variations in soaking concentration of Rice Husk Ash Filtrate (RHAF) Gebi, Gebi; Hasanah, Rafitah; Diachanty, Seftylia; Rusdin, Ilmiani; Mismawati, Andi
Jurnal Perikanan Terpadu Vol 6, No 2 (2025): Jurnal Perikanan Terpadu Volume 6 Nomor 2
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpterpadu.v6i2.12286

Abstract

Prawn heads contain chitin about 15%-20%. This high chitin content is an obstacle in the utilization of waste that contains proteins and minerals that are still tightly bound to chitin, which is difficult for poultry digestive enzymes to digest. Therefore, it is necessary to carry out biological processing first so that the proteins and minerals bound to chitin can be broken down so that they can be digested by the poultry. Efforts to minimize chitin are by soaking the husk ash water filtrate solution. This research aims to determine consumer preference for shrimp head flour soaked in a water filtrate solution of husk ash with different concentrations. The treatments in this study were G0 (without soaking), G1 (10% FAS soaking), G2 (20% FAS soaking), and G3 (30% soaking) with a soaking time of 24 hours. The hedonic test was carried out with 30 untrained panelists, and then the data was measured using the Kruskal Wallis test, followed by the Mann-Whitney test at a confidence level of 95%. The concentration of the husk ash water filtrate solution influences consumer acceptance of tiger prawn head flour (Penaeus monodon). Based on consumer acceptance, the best treatment was G1, namely soaking FAS with a concentration of 10% for 24 hours with an appearance value of 7.77 (like very much), smell 6.43 (like), taste 5.77 (somewhat like) and texture 6.87 (like).
Co-Authors Diachanty, Seftylia Hasanah, Rafitah Mismawati, Andi Rusdin, Ilmiani