CONSUMER ACCEPTANCE OF SENSORY CHARACTERISTICS IN POWDERED BROTH EXTRACTS FROM VANNAMEI SHRIMP (Litopenaeus vannamei) SHELLS WITH DIFFERENT FILLERS

Toga Mahaji (Matuli College of Fisheries and Marine Sciences, North Sumatra)
Bagus Hadiwinata (Polytechnic of Fisheries Business, Jakarta)
Muhamad Latiful Khobir (Matuli College of Fisheries and Marine Sciences, North Sumatra)
Nelvia Mai Susanti (Simeulue Islands Polytechnic, Aceh)
Nurul Aulia (Simeulue Islands Polytechnic, Aceh)
Irmayadi Sastra (Simeulue Islands Polytechnic, Aceh)
Robert Martua Simanjuntak (Master's Program in Fisheries Management, Indonesia Open University)

Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology
Vol 22, No 3 (2026): SAINTEK PERIKANAN

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.