Fortification of Shrimp Shell Flour as a Source of Calcium on the Preference Level of Bread
Hafidz Rizkiyanda *
Fisheries Study Program, Faculty of Fisheries and Marine Science, Padjadjaran University, Jatinangor 45363, Indonesia.
Evi Liviawaty
Fisheries Study Program, Faculty of Fisheries and Marine Science, Padjadjaran University, Jatinangor 45363, Indonesia.
Iis Rostini
Fisheries Study Program, Faculty of Fisheries and Marine Science, Padjadjaran University, Jatinangor 45363, Indonesia.
Rusky Intan Pratama
Fisheries Study Program, Faculty of Fisheries and Marine Science, Padjadjaran University, Jatinangor 45363, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
This research aim was to find the most preferred percentage of shrimp shell flour fortification on white bread. This research used an experimental method with 20 semi-trained panelists and 5 treatments of shrimp shell flour percentages which were 0%; 2,5%; 5%; 7,5%; and 10%. The parameters in this research were yield of shrimp shells, bread volume development, and calcium content which were analyzed with a comparative descriptive method; and preference level which was analyzed using the Friedman test. Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Science and Test Service Laboratory, Faculty of Agro-Industrial Technology, Padjadjaran University, between January and June 2023. Yield and volume development were tested by the ratio of the mass of shrimp shells flour and shrimp shells (yield test) and dough volume and white bread loaf (volume development test) times 100%. The Preference test used an organoleptic test with each panelist being given a test sheet to test 5 treatments of white bread fortified with shrimp shell flour and to test their preference level on 4 characteristics; which were color, aroma, texture, and taste. Calcium content was tested using the atomic absorption spectrophotometer method on the control treatment (0%) and the most preferred treatment. Yield result from shrimp shell flour was 27.8% (139 gr) from its initial mass (500 gr). Volume development of white bread showed decreases in volume with each treatment from 136.433% to 111.504%. The most preferred fortification of shrimp shell flour on white bread was treatment 2.5% with an alternative value of 7.22 and characteristic value of color 9, aroma 7, taste 7, and texture 7, which means overall still preferred. The calcium content within treatment 2.5% was 30.095 mg/100gr which is significantly higher than the calcium of treatment 0% (1.465 mg/100gr) and could assist humans meet their calcium needs.
Keywords: Shrimp shell flour, preference level, calcium content, white bread loaf
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