Characteristics of Petis White Leg Shrimp (Litopenaeus vannamei) Waste with the Addition of Kluwak Fruit (Pangium edule)

Abstract

The shrimp processing industry produces a lot of waste that can become a pollutant for the environment if not managed properly. Shrimp waste such as heads, tails and carapace, if processed properly, can become a fishery diversification product that is able to provide added value to the community. The high protein content can be a consideration in processing shrimp waste into by-products as a substitute for food products. This study aims to analyze the effect of the addition of kluwak fruit on water content, protein content and hedonic value of white leg shrimp waste petis. The research method used was an experimental method with petis treatment added by kluwak with 4 different concentrations, namely (A) 0 g concentration (control), (B) 10 g concentration, (C) 20 g concentration, and (D) 30 g concentration. The results showed that the addition of kluwak fruit provided a real difference in the value of water content and protein content in white leg shrimp waste petis. The addition of kluwak fruit to white leg shrimp waste petis produced the best hedonic scale organoleptic value in treatment (D) with a concentration of 30 g.