The Utilization of Flower Crab (Portunus Pelagicus) Shell as Pasta Flavor

Abstract

The results of flower crab shell waste processing are known to contain high nutritional value, especially in calcium and phosphorus. Nutritional content found in flower crab shell waste is very potential for the body when processed into food additives. It is not yet known whether the waste can produce flower crab flavor. The purpose of this study is to find out the potential of flower crab shell as a pasta flavor. This study used a Completely Randomized Design (CRD) experiment with 5 treatments of adding sugar palm flour as a binding agent, namely cornstarch : sugar palm flour = 0 : 0; cornstarch : sugar palm flour = 2.5 : 2.5; cornstarch : sugar palm flour = 5 : 5; cornstarch : sugar palm flour = 7.5 : 7.5; cornstarch : sugar palm flour = 10 : 10. The best protein content is in the addition of 10% sugar palm flour, namely at 137.62%. The results of fat level show that the fat level of the flower crab shell pasta flavor has decreased and the best treatment is in the addition of 10% flour, which is at 0.73%. The best water content is found in the addition of 10% flour, namely at 81.935%. The average result of the best appearance on the addition of 2.5% flour is 5.78, which shows the neutral level of the panelists' preference for the appearance of the flower crab shell pasta flavor. The parameters of aroma, taste and texture show that the panelists are neutral on the flavor aroma.