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Current IssueEditorial BoardOnline First ArticlesArchive

Research Article

volume 38 issue 3 (september 2019) : 247-251,   Doi: 10.18805/ajdfr.DR-133

Characteristics of Amplang (Indonesian Traditional Snack) Fortified Rebon Shrimp (Mysis relicta) Protein Concentrate

S
Suparmi
S
Sumarto
S
Santhy Wisuda Sidauruk
E
Ernita Riant
1<div style="text-align: justify;">Faculty of Fisheries and Marine Science, Universitas Riau, Pekanbaru Riau, 28293, Indonesia</div>
Cite article:- Suparmi, Sumarto, Sidauruk Wisuda Santhy, Riant Ernita (2019). Characteristics of Amplang (Indonesian Traditional Snack) Fortified Rebon Shrimp (Mysis relicta) Protein Concentrate. Asian Journal of Dairy and Food Research. 38(3): 247-251. doi: 10.18805/ajdfr.DR-133.

ABSTRACT

Amplang is typical food most known to the public in Indonesia and is a snack with low protein and high fat content. The research was aimed to determine the effect of fortified rebon shrimp Mysis relicta protein concentrate on amplang processing. The parameters included organoleptic test, proximate analysis (moisture, protein, fat, ash contents) and amino acid profile of the best treatment. From the results, the organoleptic acceptability of amplang processing revealed that 10% fortification of M. relicta protein concentrate (K2 sample) in amplang processing was strongly like. The characteristics of the preferred amplang were brownish appearance: brownish (3.59), typical marine product odor (3.45), delicious flavor (3.43), and crunchy texture (2.96). Furthermore, proximate values were moisture (3.60%), protein (11.12%), fat (3.85%), ash (2.00%), and it had 9 essential amino acids and 8 non-essential amino acid dominated by glutamate acid (4.09%).

REFERENCES

  1. Ahmed, Z. S. and Abozed, S. S. (2015). Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product. J.Adv. Res., 6: 79 – 87.
  2. Akonor, P. T., Dziedzoave, N. T., Buckman, E. S., Essel, E. M., Lavoe, F., Tomlins, K. I. (2016). Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder. Food Science and Nutrition, 5: 1 – 6.
  3. AOAC. (2005). Official methods of analysis of the association of official analytical chemist. The Association of Official Analytical Chemist Inc, Virginia.
  4. Fatty, A. R. (2012). The effect of udang rebon addition to nutritional content and hedonic test result in tempe ball (Undergraduate thesis, Indonesia University, Indonesia). Retrieved March 23, 2019, from http://www.lib.ui.ac.id/detail?id=20308442&lokasi=lokal#parentHorizontalTab2
  5. Haard, N. F. (1996). Characteristics of edible plant tissue in: Fennema, R. O. Karel, M.; Sandarsen, G. W.; Tannenbaum, S. R.; Walstra, P.; Witaker, J. R. Food Chemistry. Marcel Dekker Inc, New York.
  6. Heu, M.S., Kim, J. S., Shahidi, F. (2003). Components and nutritional quality of shrimp processing by-products. Food Chem, 82: 235 – 242.
  7. Howard, B. M., McWatters, K. H., Saalia, F., Hashim, I. (2009). Formulation and evaluation of snack crackers made with peanut flour. Cereal Food World, 54: 166 – 177.
  8. IEC. 2006. SNI-01-2346-2006: Instructions for organoleptic and sensory testing. International Electrotechnical Commission, Indonesia.
  9. Izci, L. and Bilgin, S. (2015). Sensory acceptability and fatty acid profile of fish crackers made from Carassius gibelio. Food Sci Tech-Brazil, 35: 643 – 646.
  10. Jacoeb, A. M, Cakti, N. W., Nurjanah. (2008). Composition Alteration of Protein and Amino Acid of Ronggeng Shrimp (Harpiosquilla raphidea) Meat by Boiling. Indonesian Fisheries Processing Journal, 11: 1 – 20.
  11. Kolade, O. Y., Adeyemi, Y. B., Amusan, E. E. (2014). Development, nutritional and sensory evaluation of innovative ready to fry crackers from pink shrimp (Paneus notialis). Continental J. Food Science and Technology, 8: 16 – 21.
  12. Meilin, S., Desmelati, Sumarto. (2014). An Assessment on Consumer Acceptance and Quality of Shrimp Nugget (Acetes erythraeus). BERNAS Agricultural Research Journal, 8: 55 – 66.
  13. Ministry of Marine Affairs and Fisheries [MMAF]. (2011). Marine and fisheries principal data. Jakarta.
  14. Mohamed, S., Abdullah, N., Muthu, M. K. (1988). Expansion, oil adsorption, elasticity and crunchiness of keropok (fried crisps) in relation to the physicochemical nature starch flours. In Maneepun, S., Varangoon, P. and Phithakpol, B. (Eds). Food Science and Technology in Industrial Development, Proceedings of the Food Conference ’88, (pp. 108 – 113). Bangkok, Thailand: IFRPD – Kasetsart University.
  15. Owusu, D., Oduro, I., Ellis, W. O. (2011). Development of crackers from cassava and sweetpotato flours using Moringa oleifera and Ipomeae batatas leaves as fortificant. American Journal of Food and Nutrition, 1: 114 – 122.
  16. Pomeranz, Y. and Meloan, C. E. (1987). Food analysis: theory and practice (2nd ed). Van Nostrand Reinhold, New York.
  17. Tongdang, T., Meenun, M., Chainui, J. (2008). Effect of sago starch addition and steaming time on making cassava cracker (Keropok). Starch – Strake, 60: 568 – 576.
  18. Verma, A. and Singh, V. 2017. Formulation and quality evaluation of mushroom (Oyster mushroom) powder fortified potato pudding. Asian J. Dairy & Food Res, 36: 72 – 75.
  19. Wichaphon, J., Posri, W., Assavanig, A., Thongthai, C., Lertsiri, S. (2013). Categorization of thai fish sauce based on aroma characteristics. J. Food Quality, 36: 91 – 97.
  20. Zzaman, W., Yusoff, M. M., Yang, T. A. (2016). Preparation and properties of fish cracker from different freshwater fish water. International Food Research Journal, 24: 1858 – 1862.
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Asian Journal of Dairy and Food Research
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    Research Article

    volume 38 issue 3 (september 2019) : 247-251,   Doi: 10.18805/ajdfr.DR-133

    Characteristics of Amplang (Indonesian Traditional Snack) Fortified Rebon Shrimp (Mysis relicta) Protein Concentrate

    S
    Suparmi
    S
    Sumarto
    S
    Santhy Wisuda Sidauruk
    E
    Ernita Riant
    1<div style="text-align: justify;">Faculty of Fisheries and Marine Science, Universitas Riau, Pekanbaru Riau, 28293, Indonesia</div>
    Cite article:- Suparmi, Sumarto, Sidauruk Wisuda Santhy, Riant Ernita (2019). Characteristics of Amplang (Indonesian Traditional Snack) Fortified Rebon Shrimp (Mysis relicta) Protein Concentrate. Asian Journal of Dairy and Food Research. 38(3): 247-251. doi: 10.18805/ajdfr.DR-133.

    ABSTRACT

    Amplang is typical food most known to the public in Indonesia and is a snack with low protein and high fat content. The research was aimed to determine the effect of fortified rebon shrimp Mysis relicta protein concentrate on amplang processing. The parameters included organoleptic test, proximate analysis (moisture, protein, fat, ash contents) and amino acid profile of the best treatment. From the results, the organoleptic acceptability of amplang processing revealed that 10% fortification of M. relicta protein concentrate (K2 sample) in amplang processing was strongly like. The characteristics of the preferred amplang were brownish appearance: brownish (3.59), typical marine product odor (3.45), delicious flavor (3.43), and crunchy texture (2.96). Furthermore, proximate values were moisture (3.60%), protein (11.12%), fat (3.85%), ash (2.00%), and it had 9 essential amino acids and 8 non-essential amino acid dominated by glutamate acid (4.09%).

    REFERENCES

    1. Ahmed, Z. S. and Abozed, S. S. (2015). Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product. J.Adv. Res., 6: 79 – 87.
    2. Akonor, P. T., Dziedzoave, N. T., Buckman, E. S., Essel, E. M., Lavoe, F., Tomlins, K. I. (2016). Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder. Food Science and Nutrition, 5: 1 – 6.
    3. AOAC. (2005). Official methods of analysis of the association of official analytical chemist. The Association of Official Analytical Chemist Inc, Virginia.
    4. Fatty, A. R. (2012). The effect of udang rebon addition to nutritional content and hedonic test result in tempe ball (Undergraduate thesis, Indonesia University, Indonesia). Retrieved March 23, 2019, from http://www.lib.ui.ac.id/detail?id=20308442&lokasi=lokal#parentHorizontalTab2
    5. Haard, N. F. (1996). Characteristics of edible plant tissue in: Fennema, R. O. Karel, M.; Sandarsen, G. W.; Tannenbaum, S. R.; Walstra, P.; Witaker, J. R. Food Chemistry. Marcel Dekker Inc, New York.
    6. Heu, M.S., Kim, J. S., Shahidi, F. (2003). Components and nutritional quality of shrimp processing by-products. Food Chem, 82: 235 – 242.
    7. Howard, B. M., McWatters, K. H., Saalia, F., Hashim, I. (2009). Formulation and evaluation of snack crackers made with peanut flour. Cereal Food World, 54: 166 – 177.
    8. IEC. 2006. SNI-01-2346-2006: Instructions for organoleptic and sensory testing. International Electrotechnical Commission, Indonesia.
    9. Izci, L. and Bilgin, S. (2015). Sensory acceptability and fatty acid profile of fish crackers made from Carassius gibelio. Food Sci Tech-Brazil, 35: 643 – 646.
    10. Jacoeb, A. M, Cakti, N. W., Nurjanah. (2008). Composition Alteration of Protein and Amino Acid of Ronggeng Shrimp (Harpiosquilla raphidea) Meat by Boiling. Indonesian Fisheries Processing Journal, 11: 1 – 20.
    11. Kolade, O. Y., Adeyemi, Y. B., Amusan, E. E. (2014). Development, nutritional and sensory evaluation of innovative ready to fry crackers from pink shrimp (Paneus notialis). Continental J. Food Science and Technology, 8: 16 – 21.
    12. Meilin, S., Desmelati, Sumarto. (2014). An Assessment on Consumer Acceptance and Quality of Shrimp Nugget (Acetes erythraeus). BERNAS Agricultural Research Journal, 8: 55 – 66.
    13. Ministry of Marine Affairs and Fisheries [MMAF]. (2011). Marine and fisheries principal data. Jakarta.
    14. Mohamed, S., Abdullah, N., Muthu, M. K. (1988). Expansion, oil adsorption, elasticity and crunchiness of keropok (fried crisps) in relation to the physicochemical nature starch flours. In Maneepun, S., Varangoon, P. and Phithakpol, B. (Eds). Food Science and Technology in Industrial Development, Proceedings of the Food Conference ’88, (pp. 108 – 113). Bangkok, Thailand: IFRPD – Kasetsart University.
    15. Owusu, D., Oduro, I., Ellis, W. O. (2011). Development of crackers from cassava and sweetpotato flours using Moringa oleifera and Ipomeae batatas leaves as fortificant. American Journal of Food and Nutrition, 1: 114 – 122.
    16. Pomeranz, Y. and Meloan, C. E. (1987). Food analysis: theory and practice (2nd ed). Van Nostrand Reinhold, New York.
    17. Tongdang, T., Meenun, M., Chainui, J. (2008). Effect of sago starch addition and steaming time on making cassava cracker (Keropok). Starch – Strake, 60: 568 – 576.
    18. Verma, A. and Singh, V. 2017. Formulation and quality evaluation of mushroom (Oyster mushroom) powder fortified potato pudding. Asian J. Dairy & Food Res, 36: 72 – 75.
    19. Wichaphon, J., Posri, W., Assavanig, A., Thongthai, C., Lertsiri, S. (2013). Categorization of thai fish sauce based on aroma characteristics. J. Food Quality, 36: 91 – 97.
    20. Zzaman, W., Yusoff, M. M., Yang, T. A. (2016). Preparation and properties of fish cracker from different freshwater fish water. International Food Research Journal, 24: 1858 – 1862.
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