Research Article

Asian Journal of Dairy and Food Research, volume 38 issue 3 (september 2019) : 247-251

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

Suparmi, Sumarto, Santhy Wisuda Sidauruk, Ernita Riant

Affiliations

¹<div style="text-align: justify;">Faculty of Fisheries and Marine Science, Universitas Riau, Pekanbaru Riau, 28293, Indonesia</div>

Submitted28-06-2019|
Accepted26-09-2019|
First Online 08-11-2019|
doi 10.18805/ajdfr.DR-133

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 (K₂sample) 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%).

KEYWORDS

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Research Article

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

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