Skripsi

KARAKTERISTIK KIMIA, ORGANOLEPTIK DAN MIKROBIOLOGI KERUPUK CANGKANG UDANG DENGAN PENAMBAHAN DAUN KELOR

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Penilaian

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Crackers are a well-known traditional food from Indonesia, favored by various groups of people, and have the potential to be used as a nutritious snack to overcome the problem of stunting. In this study, crackers were added with flour from shrimp shells and Moringa leaves, which are rich in nutrients to prevent stunting. This study aims to see the differences in chemical and microbiological parameters (water content, ash, protein, iron), organoleptic properties (color, aroma, taste, and texture), total plate count (TPC). The method used was a completely randomized design with 4 treatments and 2 repetitions, namely P0 (0%: 0%), P1 (30%: 20%), P2 (35%: 15%), and P3 (40%: 10%), which resulted in eight experimental units. The results showed that the addition of shrimp shell flour and moringa leaves produced significant differences. In chemical tests, the moisture content of crackers varied between 3.64%-6.8%, ash content 4.33%-8.52%, protein content 2.41%-11.42%, iron content 2.98-9.74 mg/100g, in hedonic tests (color, aroma, taste, and texture), with P0 showing a significant difference compared to treatments P1, P2, and P3 and TPC 4.25-8.35x10-2 CFU/g. The conclusion of this study shows that the addition of shrimp shell flour and moringa leaves has a significant effect on the chemical, organoleptic, and microbiological tests of crackers. Suggestions for further research are that the drying of ingredients is carried out using a food dehydrator and the concentration of garlic and backing soda is added. Keywords: Flour, shrimp shells, moringa leaves, crackers

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002263	T167976	T1679762025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1679762025

Publisher

Indralaya : Prodi Gizi, Fakultas Kesehatan Masyarakat Universitas Sriwijaya., 2025

Collation

xiv, 112 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

612.307

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

ilmu gizi

Specific Detail Info

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Statement of Responsibility

MI

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