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All Journal JURNAL SAINS DAN TEKNOLOGI PERIKANAN (JIKAN)
Yansah, Marfira
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Environmental Science Social Sciences

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The Effect of Adding Vaname Shrimp Shell Extract (Litopenaeus vannamei) to Wheat-Based Tekwan on Sensory Preference Pratama, Melati; Christie, Jessica Maria; Yansah, Marfira
Jurnal Sains dan Teknologi Perikanan Vol 5 No 2 (2025): OKTOBER
Publisher : Fisheries Science Study Program, Faculty of Science and Technology, Muhammadiyah University of Sidenreng Rappang.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jikan.v5i2.2165

Abstract

Wheat flour tekwan is tekwan made from wheat flour and tapioca.Its flavor is obtained by adding MSG and flavor enhancers. An alternative to adding flavor to wheat flour tekwan is to add shrimp shells, because shrimp shells contain chitin chitosan and glutamic acid from their constituent proteins. The purpose of this study was to examine the effect of adding vaname shrimp shells on wheat flour tekwan on its sensory preference levels, including color, aroma, taste, and texture, with treatments of 75 g, 100 g, and 125 g. The testing method used was a hedonic test with a Likert scale of 1-5 on 30 untrained panelists. Data were analyzed using ANOVA at a 5% confidence level and Duncan's multiple range test. Based on the test results at a 5% confidence level, it was found that the addition of shrimp shells did not affect the preference for color (Fcount 1.91< Ftable 3.15) and texture (Fcount 0.52 < Ftable3.15) of wheat flour tekwan at 75 g, 100 g, and 125 g; it affected aroma (Fcount 3.41 > Ftable 3.15) and taste (Fcount 3.65 > Ftable3.15) of wheat flour tekwan at 75 g, 100 g, and 125 g. The 125 g treatment was preferred over the others with an an average preference score of 3.97 (liked) for color; 3.93 (liked) for aroma; 4.2 (liked) for taste; and 3.97 (liked) for texture.
Co-Authors Christie, Jessica Maria Pratama, Melati