The Utilization of Blue Swimming Crab (Portunus pelagicus) Waste Product, Lemi, as a Food Flavor

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Sasongko, A.Y.^1 ; Dewi, E.N.^1 ; Amalia, U.^1

Department of Fish Products Technology, Faculty of Fisheries and Marine Sciences, Diponegoro University, Jl. Prof. Soedarto, SH, Tembalang, Semarang, Central Java

50275, Indonesia^1

关键词: Blue Swim Crab Lemi;    Chemical characteristic;    Consumer preferences;    Glutamic acid;    Honestly significant differences;    Processing wastes;    Research designs;    Solubility level;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012030/pdf
DOI  :  10.1088/1755-1315/102/1/012030

来源: IOP

【 摘 要 】

Lemi is a wasted product that resulted from the meating process of blue swim crab. One of the utilization of blue swim crab lemi is processed it into a food flavor. The aim of this research was to know the value of glutamic acid in blue swim crab lemi flavor with the addition of dextrin using different concentration and know the level of consumer preference of lemi flavor by using hedonic test. The research was using a Completely Randomized research Design (CRD) with a factor of 0%, 1%, 2%, and 3% dextrin concentration. The treatment that was tested was the additions of 0%, 1%, 2%, and 3% dextrin. The nonparametric data (panelist hedonic level) was analyzed by Kruskal-Wallis and further analysis using Mann-Whitney. The parametric data (glutamic acid content, protein content, moisture content, and solubility level) were analyzed by analysis of varians and further analysis using Honestly Significant Difference. The results showed that flavor with 1% dextrin addition has the highest hedonic score (7,07