ANALISIS KANDUNGAN ZAT GIZI STICK KULIT UDANG SUBSTITUSI TEPUNG HASIL SAMPING USAHA UDANG KUPAS

As shrimp production in Indonesia increases, so does the waste generated
from the shrimp processing process. This study aims to determine: 1) Making
shrimp skin stick with 15%, 30%, and 45% formula; 2) Results of hedonic test and
hedonic quality test on color, aroma, taste, and texture of shrimp skin stick; 3)
The best formula of shrimp skin stick; 4) Nutrient content of shrimp skin stick with
the best formula; 5) Results of microbiological contamination test and metal
contamination of shrimp skin stick with the best formula; 6) Nutritional
contribution as a snack food from shrimp skin stick. This experimental research
used the RAL (Completely Randomized Design) method. There were 4 treatments,
namely F0/control (0%), F1 (15%), F2 (30%), and F3 (45%). The research
location was carried out at the Faculty of Engineering, State University of Medan,
Medan Industrial Services Standardization and Services Center (BSPJI), and the
Regional Health Laboratory of Deli Serdang Regency. Data analysis techniques
were analyzed descriptively and Kruskal Wallis test, followed by Mann Whitney
test.
The results showed that shrimp skin stick with 70% wheat flour formula
and 30% peeled shrimp by-product flour (sample code F2) produced the best
product. Hedonic test results (sample code F2 70%: 30%) panelists liked the taste
66.7%, liked the color 56.7%, liked the texture 53.3%, and liked the aroma
66.7%. Hedonic quality test results panelists liked the savory taste of shrimp
56.7%, liked the light brown color 73.3%, liked the crunchy texture 56.7%, and
liked the aroma of shrimp 60%. The best formula of shrimp skin stick obtained an
average of 3.93; color 3.97; texture 4.2; and aroma 4.07. The nutritional content
of the best formula shrimp skin stick was 15.8% protein, 30.2% carbohydrate,
38.1% fat, 2.68% water, 6.89% ash, 773 mg/kg calcium, and 64.4 mg/kg sodium.
Microbial contamination and metal contamination of shrimp skin sticks in the best
formula were total plate count 56,101 Cfu/gr, negative salmonella, E. coli < 3.6
APM/gr, lead < 0.0017 mg/kg, and cadmium 0.003 mg/kg, making it safe for
consumption. 10 grams of sticks consumed can contribute 1.6 grams of protein so
that it can meet the 26.7% intermediate protein requirement, 3.8 grams of fat so
that it can meet the 56.7% intermediate fat requirement, and 3 grams of
carbohydrates so that it can meet the 9.2% intermediate carbohydrate
requirement.