Jurnal Biologi Tropis
Vol. 25 No. 3 (2025): Juli-September

Organoleptic Acceptance of Tempe Steak with Added Shrimp Shell Flour as a Food Innovation

Fathanah, Nurul (Unknown)
Djalal, Muspirah (Unknown)
Hasmiyani, Hasmiyani (Unknown)
Tahir, Mulyati M. (Unknown)
Asfar, Muhammad (Unknown)
Hidayat, Serli Hatul (Unknown)
Farahdiba, Andi Nur (Unknown)
Hatimah, Husnul (Unknown)



Article Info

Publish Date
31 Jul 2025

Abstract

Shrimp shells are commonly used as animal feed, but they actually have a savory taste and crispy texture, making them a potential ingredient in food products for human consumption. Shrimp shells also have high nutritional value, comparable to shrimp meat itself. This study aims to evaluate the organoleptic acceptance levels (color, aroma, texture, and taste) of tempe steak formulated with the addition of shrimp shell flour at various concentrations. The variations in shrimp shell flour concentration used in the formulation were 0%, 5%, 10%, 15%, and 20% of the total tempe weight. Each treatment was made into tempe and subjected to hedonic organoleptic test. The results showed that differences in shrimp shell flour concentration influenced panelist acceptance. The most preferred color of tempe steak made with the addition of shrimp shell flour was found at a concentration of 15%, while the best aroma, taste, and texture parameters were found at a concentration of 10%. However, the acceptance in same parameters was lower than that of no addition of shrimp shell flour, making it necessary for further research to find concentration with higher acceptance.

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Journal Info

Abbrev

JBT

Publisher

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology

Description

Jurnal Biologi Tropis (ISSN Cetak 1411-9587 dan ISSN Online 2549-7863) diterbitkan mulai tahun 2000 dengan frekuensi 2 kali setahun oleh Program Studi Pendidikan Biologi PMIPA FKIP Universitas Mataram, berisi hasil penelitian dan ulasan Ilmiah dalam bidang Biologi ...