Pemanfaatan Limbah Udang untuk Meningkatkan Nutrisi pada Pembuatan Keripik Kaca Bumbu Balado

Abstract

This study aims to analyze the sensory quality, determine the best formulation, and identify the nutritional content of balado seasoned glass chips that utilize shrimp waste as an additional ingredient. The study used an experimental method with three treatment formulations. Sensory quality assessments were carried out by 35 panelists covering aspects of color, aroma, taste, texture, and preference level. Data were analyzed using ANOVA and continued with Duncan's test to determine differences between treatments. The results showed that the addition of shrimp waste did not have a significant effect on the color, aroma, and taste of the product (p > 0.05), but had a significant effect on the texture and preference level of panelists (p < 0.05). The best formulation was obtained in sample code 144 which had the highest texture and preference values, showing better crispiness characteristics and consumer acceptance compared to other formulations. Proximate analysis of the best formulation showed that balado seasoned glass chips contained 4.11–4.20% protein, 73–74% carbohydrate, 13.25–13.90% fat, 2.56–2.63% water, and 5.60–5.82% ash. These findings indicate that the utilization of shrimp waste has the potential to increase the added value of food products while producing glass chips with sensory characteristics preferred by consumers and adequate nutritional content