JOURNAL OF APPLIED FOOD AND NUTRITION

Volume 3 Nomor 1, June 2022, 12-17

Available online at:

https://ejournal.upi.edu/index.php/JAFN

Effect of Additional Shrimp Shell Flour on Characteristics

and Acceptance of Cookies
Eliza*, Tiara Andreliska, Muhammad Aji, Heni Sari Wahyuni

Politeknik Kesehatan Palembang, Jl. Sukabangun 1 No.1159, Kota Palembang 30114

* Corresponding Author. E-mail: eliza_limar@yahoo.co.id

ABSTRACTS ARTI C LE I NFO

The objective of the research was to study analyze the effect of Article History:
adding shrimp shell flour to the manufacture of cookies on Received May 2022
consumer acceptance. Research using this experimental method Revised June 2022
was conducted at the Food Technology Science Laboratory, Accepted June 2022
Nutrition Department, Poltekkes Palembang and the Lampung State Available online June 2022
Polytechnic Laboratory from August to November 2021. The ____________________
consumer acceptance test was carried out on 30 moderately trained Keywords:
panelists to assess cookies which included aspects of color, taste, Shrimp shell; Flour;
aroma and texture. The results of consumer acceptance with the Acceptance; Cookies.
Friedman showed that there were no significant differences in
aspects of aroma and texture, but there were significant differences
in aspects of color and taste. After the acceptance test was carried
out, the next step was to do a proximate analysis test on the most
preferred formula, namely formula 2, and protein content (13.6%),
fats content (18.6%), carbohydrates content (43.2%), water content
(3.7%), and ash content (11.7%). The results of the proximate
analysis test were compared with SNI 01-2973-1992, from the
results of the analysis the product met the quality standard
requirements, but the ash content exceeded the SNI standard.

12
Eliza Journal of Applied Food and Nutrition Volume 3 Issue 1

1. Introduction
Cookies are one of the popular bakery products in all circles, made from wheat flour
but do not require development (unleavened product) through the printing and baking
process and the crispness of the texture is preferred with the water content that must be less
than 5% (Utami, 1991). Cookies are generally made from wheat flour. Indonesia is
currently ranked as the second largest wheat importer in the world. If this situation is
allowed to continue, dependence on food from abroad can increase the country's foreign
exchange expenditure. Therefore it is necessary to reduce dependence on the use of wheat
flour. One way to reduce the need for wheat flour in the manufacture of cookies is to
replace some or all of the flour in the manufacture of cookies with other flours such as
shrimp shell flour.
Shrimp is an animal protein that has many benefits because of its good nutritional
content for the body. However, not all parts of the shrimp are favored by the community,
people in general only eat the body parts or the flesh of the shrimp. According to research
conducted by Wowor, et al (2015), shrimp shells contain the main constituents consisting
of 25-40% protein, 45-50% calcium carbonate, and 15-30% chitin, but the amount of this
content depends on the type of shrimp. Utilization of shrimp shell flour in various
processed food products will not only reduce the wasted shrimp waste but can also help
increase the nutritional content of the processed food. In shrimp shell flour, the protein
content is higher, namely 12.07% compared to the protein content of wheat flour, which is
8-9% (Azizah, 2009).
This study aims to determine the effect of adding shrimp shell flour to the
characteristics and acceptability of cookies.

2. Materials and Methods

This study is an experimental study using a non-factorial Completely Randomized
Design (CRD) with 4 treatments and 3 replications. P0 (100% : 0%), P1 (50% : 50%), P2
(40% : 60%), P3 (30% : 70%). This research was conducted in August-November 2021 at
the Laboratory of Food Technology Science, Department of Nutrition, Poltekkes
Palembang and the State Polytechnic Laboratory of Lampung. Data collection was
obtained from the acceptance form with 4 aspects of assessment, namely color, aroma,
texture, and taste. This study was an experimental study using a non-factorial Completely
Randomized Design (CRD) with 4 treatments and 3 replications. P0 (100% : 0%), P1
(50% : 50%), P2 (40% : 60%), P3 (30% : 70%).
This research was conducted in August-November 2021 at the Laboratory of Food
Technology Science, Department of Nutrition, Poltekkes Palembang and the State
Polytechnic Laboratory of Lampung. Data collection was obtained from the acceptance
form with 4 aspects of assessment, namely color, aroma, texture, and taste. Acceptance test
by moderately trained panelists of 30 students majoring in nutrition. While the data
collection of nutritional value content obtained from the analysis of the proximate test.
Data analysis using Friedman. Chemical analysis carried out included checking the levels
of protein, fat, carbohydrates, ash content, water content and compared with the SNI
quality cookies (SNI-01-2973-2011).

13
Eliza Journal of Applied Food and Nutrition Volume 3 Issue 1

2.1. Materials and Tools

The ingredients used in the process of making cookies include shrimp shell
flour, flour, sugar flour, skim milk, margarine, butter, salt, baking powder, broiler
eggs, and water. The tools used are digital scales, analog scales, rubber gloves, knives,
pans, pressure cookers, blenders, 80 mesh sieves, digital thermometers, containers,
mixers, cake molds, spatulas, brushes, dough rollers, cutting boards, electric ovens,
measuring cup, ruler, jar.

2.2 Cookies Making Process

The process of making this cookies begins with the manufacture of shrimp
shell flour. The production of shrimp shell flour is carried out through a process of
sorting shrimp waste, then cleaning it from the remaining dirt and shrimp flesh left
on the skin. After sorting, the shrimp shells are washed in running water until the
impurities are gone. Then, the shrimp shells are washed with running water many
times. The drying process was carried out using an oven at 400C for 180 minutes.
After drying, the grinding process is carried out. The shrimp shell flour used in this
study was mashed using a blender and filtered using an 80 mesh sieve.
Next, the making of prawn shell flour cookies is done by weighing the
ingredients, mixing all the ingredients to form a dough then forming a round and then
baking it for ± 30 minutes. Each dough has the same weight, which is 15 grams per
portion.

Table 1. Shrimp Shell Cookies Formulation.

Ingredients F0 F1 F2 F3
Shrimp Shell Flour - 50 60 70
(gram)
Flour (gram) 100 50 40 30
Sugar (gram) 60 60 60 60
Skim milk (ml) 50 50 50 50
Margarine (gram) 40 40 40 40
Butter (gram) 20 20 20 20
Salt (gram) 3 3 3 3
Baking powder (gram) 5 5 5 5
Eggs (gram) 40 40 40 40
Water (ml) 20 20 20 20

2.3. Organoleptic Test

The organoleptic test was a hedonic test by a panel of 30 people. Panelists
were asked to rate their preference for color, aroma, taste, and texture. The test criteria
are 5 (like very much), 4 (like), 3 (like somewhat), 2 (dislike), and 1 (dislike very
much). This organoleptic test was carried out at the Poltekkes campus of the Ministry
of Health of Palembang, the Department of Nutrition, where the panelists consisted of

14
Eliza Journal of Applied Food and Nutrition Volume 3 Issue 1

a group of students who had received the subject matter of Food Technology Science
(ITP). In this case, students are classified as moderately trained panelists because
these panelists were not selected according to the procedure for selecting a trained
panel, but they were also not taken by ordinary people who are not familiar with
sensory properties in organoleptic assessors.

2.4 Analyzed of Nutrient’s

Organoleptic test results data were analyzed descriptively based on the
percentage of panelists' preference and the mode score of each treatment level. The
percentage of panelists' preferences was calculated by adding up the percentages of
panelists' preferences who stated that they strongly disliked (1), disliked (2),
somewhat liked (3), liked (4), and liked (5) on the resulting cookies.

2.5. Analysis Data

The results of the organoleptic test of cookies substitution of shrimp shell flour
and wheat flour were processed using the tabulation system calculation. Processing of
data analysis using Microsoft Excel application. Data processing results obtained
from organoleptic tests obtained the best formula, then examined the nutritional
content in the form of protein, fat, ash content, water content, and total carbohydrates.
aroma and texture were analyzed using the Friedman Test statistical test.

3. Result and Discussion

Graph 1 shows that the type of formula most favored by the panelists from all aspects
of the assessment is F2 with the use of 60g shrimp shell flour, 40g wheat flour, 60g sugar,
50ml skim milk, 40g margarine, 20g butter, 3g salt, 5g baking powder, 40g eggs, 20ml
water. These result indicate that the more shrimp shell flour is added, th more the cookies
receptivity will increase, which can be seen from the panelists’ assesment of color, taste,
aroma, and texture.

Figure 1. Average Value - Aveage Cookies Shrimp Shell Flour

15
Eliza Journal of Applied Food and Nutrition Volume 3 Issue 1

Proximate analysis or chemical tsting was carried out to determine th

composition of macronutrients from shrimp shell flour cookies products. The best
acceptability results were in the F2 Formulation with a ratio of 60% shrimp shell flour
and 40% wheat flour. The chemical analysis carried out included chcking the content of
macronutrients (cabohydrates, fat content, protein content, water content, ash content).
the results of research on the nutritional content of cookies can be seen in table 2.

Table 2. Proximate Analysis of Shrimp Shell Flour Cookies

Parameter Total (%)
Carbohydrates content 43,2%
Protein content 13,6%
Fat content 18,6%
Water content 3,7%
Ash content 11,7%

a. Water Content
Based on SNI 01-2973-1992 the maximum water content of cookies is 5%,
while the water content analysis obtained in this study is 3.7%. Based on the results
of the analysis, it was found that cookies had a low water content. Water is an
important component that can affect the appearance, texture, and taste of food.
Things that can affect the water content of foodstuffs are the type of ingredients and
components, as well as the method and conditions of roasting such as tools,
temperature, material thickness, and roasting time.
b. Ash Content
Ash content is a mixture of inorganic or mineral components contained in a
food ingredient. The ash content of a food ingredient describes the amount of minerals
burned into non-volatile substances. Analysis of the ash content obtained on cookies
is 11.7%, this exceeds the standard of ash content of cookies based on SNI 01-2973-
1992. Stevani's research (2015) also stated that the ash content value increased along
with the high addition of shrimp shell flour in the manufacture of cookies.
c. Protein Content
The quality standard of cookies according to SNI 01-2973-1992 has a good
protein content of at least 9%, while the results of the analysis of cookies contain a
protein content of 13.6%. Protein is one of the macronutrients that plays a very
important role in the formation of tissue cells in the body and also produces energy
(Cakrawati, 2012). This protein content analysis is intended to determine the protein
content contained in cookies prawn shell flour on the F2 formula.
d. Fat Content
In the analysis of the fat content of cookies , the results obtained 18.6%, this
does not exceed the quality standard cookies according to SNI 01-2973-1992, the
quality standard requirement for fat is at least 9.5%. Fat is a source of energy for the

16
Eliza Journal of Applied Food and Nutrition Volume 3 Issue 1

body in addition to carbohydrates, the source of energy produced by fat is greater

than carbohydrates and protein, which is 9 Kcal/gram (Kurtzwell, 2006).
e. Carbohydrates Content
The carbohydrate content cookies is 43.2%. This is in accordance with the
quality standard cookies according to SNI 01-2973-1992, the quality standard
requirement for carbohydrates is a maximum of 70%. Carbohydrates are the main
source of calories and several groups of carbohydrates produce fiber that is useful
for digestion, and plays an important role in determining the characteristics of food
ingredients such as taste, color, texture, and others.

4. Conclusion
1. The addition of shrimp shell flour in the manufacture of cookies with different
proportions in each treatment can significantly affect the acceptability of cookies to
taste, color, aroma, and texture.
2. The Friedman test value with the highest average rank from the organoleptic test
assessment with a hedonic scale indicates that the taste, aroma, texture, and color
preferred by the panelists are in the treatment with the addition of 40 grams of wheat
flour and 60 grams of shrimp shell flour (F2).
3. The results of the proximate analysis of the best cookie formulas are 13.6% protein
content, 18.6% fat content, 43.2% carbohydrate content, 3.7% water content and 11.7%
ash content. From the results of the analysis, the ash content exceeds the standard of
SNI 01-2973-1992.

5. References
Cahyono, Eko. 2018. karakteristik Kitosan dari Limbah Cangkang Udang Windu
(Panaeus monodon). Jurnal Akuatika Indonesia. Vol. 3 (2). September 2018.
Fawwaz, Muammar. 2013. Efek Antihiperkolestrolemia Kitin Cangkang Udang Windu
(Penaeus monodon) Secara Invivo Pada Kelinci (Oryctolagus Cuniculus). Vol 05
(01) : 2085-4714.
Kementerian Kesehatan. 2015. Laporan Hasil Riset Kesehatan Dasar (RISKESDAS).
Badan Penelitian Pengembangan Kesehatan, Jakarta (ID): Kemenkes RI.
Pratiwi, Nintha. 2017. Komposisi Kimia Pda Tepung Kulit dan Kepala Udang Vanname
(Litopenaeus vannamei).
[SNI] Standar Nasional Indonesia. 1992. Cookies. SNI (01-2973-1992). Jakarta (ID):
Badan Standarisasi Nasional.
TKPI. 2017.Tabel Komposisi Pangan Indonesia. Kementerian kesehatan RI, Direktorat
Jenderal Kesehatan Masyarakat, Direktorat Gizi Masyarakat.
Wiji, Lestari dkk. 2021. Pengaruh Substitusi Tepung Limbah Udang Pada Stik Keju
Terhadap Daya Terima Konsumen. Jurnal Gizi Pangan. Vol 1 (2).
Wowor, A.R. 2015. Kandungan protein kasar, kalsium, dan fosfor tepung limbah udang
sebagai pakan yang diolah dengan asam asetat (CH3COOH). Jurnal Zootek. Vol 35
(1), Tahun 2015 (1-9). Universitas Sam Tarulangi Manado.

17