Karakteristik Makanan Ringan Ekstrudat dari Kepala Udang Vannamei (Litopenaeus vannamei) -- Characteristics of Extruded Snacks Food with the Addition of Vannamei Shrimp Head (Litopenaeus vannamei)

Suryanti Suryanti, Sakinah Haryati, Achmad Noerkhaerin Putra, Rafika Heryana

Abstract


ABSTRAK

Pengembangan penelitian produk makanan ringan ekstrudat dari kepala udang vannamei (Litopenaeus vannamei) telah dilakukan. Penelitian ini bertujuan untuk mengetahui karakteristik makanan ringan ekstrudat yang dihasilkan dengan penambahan kepala udang vannamei. Proses pembuatan makanan ringan ekstrudat terdiri dari persiapan bahan baku (pembuatan grit kepala udang, jagung dan beras) dan formulasi dengan tiga perlakuan konsentrasi kepala udang vannamei yaitu 0% (kontrol), 5% dan 10%. Proses pembuatan makanan ringan ekstrudat dilakukan menggunakan alat ekstruder berulir tunggal pada suhu ±160 oC. Parameter pengamatan yang dilakukan terhadap produk makanan ringan ekstrudat yang dihasilkan meliputi analisis proksimat, mikrobiologi (ALT dan E. coli), tekstur kekerasan, derajat putih, aktivitas air (aw), dan sensori. Hasil penelitian menunjukkan perlakuan 5% kepala udang vannamei memenuhi persyaratan makanan ringan ekstrudat berdasarkan SNI 2886:2015 dengan  kandungan protein 11,55% (bb), lemak 0,83% (bb) ALT 7,1x103  koloni/g dan E.coli negatif. Nilai tekstur kekerasan 324,13 g dalam waktu 10,67 detik, derajat putih 47,57% dan aw 0,7. Selain itu, hasil uji sensori menunjukkan perlakuan 5% kepala udang vannamei menghasilkan aroma dan rasa mendekati spesifik bau udang serta tekstur yang renyah.


ABSTRACT

Research on the development of extruded snacks food products with the addition of vannamei shrimp (Litopenaeus  vannamei) head has been conducted. This study aimed to determine the characteristics of extruded snacks food produced by the addition of vannamei shrimp head. The process of making extruded snacks consisted of preparation of raw material (preparation grits from vannamei shrimp head, corn and rice) and formulation with three treatments of vannamei shrimp head with concentration 0% (control), 5% and 10%. The process of making extruded snacks used a single screw extruder device at a temperature of ±160 oC. The observed parameters of extruded snacks products of proximate, microbiology (TPC and  E. coli), hardness, whiteness, water activity (aw), and sensory. The result showed that the concentration of vannamei shrimp head of 5% was met extruded snacks requirements according to SNI 2886:2015 with protein content of 11.55% (bb), fat 0.83%, TPC values of 7.1x103 colonies/g and negative E. coli. Hardness value was 324.13 g in 10.67second, whiteness 47.57% and  aw 0.7.  In addition, the result of sensory test showed that 5% of vannamei shrimp head treatment produced crispy texture and specific odor and taste.


Keywords


makanan ringan; ekstrudat; Litopenaeus vannamei; kepala udang

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DOI: http://dx.doi.org/10.15578/jpbkp.v13i1.500

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ISSN : 1907-9133(print), ISSN : 2406-9264(online)
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