Shrimp Shell and Head Flour Formulation in Wet Noodle Products as Source of Protein and Calcium

Nurfita Nurfita, Safrida Safrida, Wardah Iskandar, Muhammad Irfan Febriansyah

Abstract


Background: This study is the first to formulate wet noodles with combined shrimp shell and head flour of Metapenaeus monoceros, an area that has been rarely explored. These by-products were chosen for their high protein and calcium content, aiming to enhance nutrition and create value-added functional food. This study aims to investigate the impact of incorporating Penaeid shrimp skin and head flour on the protein content, calcium, and physical and organoleptic properties of wet noodles. Methodolgy: The study used a Completely Randomised Design (CRD) with four treatments: F1 (0%), F2 (5%), F3 (8%), and F4 (10%). Organoleptic tests were conducted by 60 untrained panellists. Data were analysed using parametric (ANOVA) and non-parametric (Kruskal-Wallis) tests using the SPSS software. Findings: The results of the physical quality analysis revealed that the addition of flour had no significant effect on cooking loss (P > 0.05). However, they had a substantial impact on cooking time and elasticity (P < 0.05). Organoleptic tests showed a significant effect  (P<0.05) on the colour, aroma, taste, and texture of wet noodles. The best formulation (F2) compared to the control formulation (F1) showed an increase in protein content from 9.44% to 10% and calcium from 305.54 mg/kg to 1281.29 mg/kg, or almost four times. Contribution: This research presents a significant innovation by demonstrating that shrimp heads and shells are not merely industrial waste but can be utilized as a functional food ingredient. Fortifying noodles with this ingredient offers the dual benefit of improving nutritional quality while supporting environmental digestion.


Keywords


Calcium; Organoleptic; Protein; Shrimp Shell and Head; Wet Noodles

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References


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DOI: https://doi.org/10.36987/jpbn.v11i3.7764

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