Skip to content
Research Article Open access CC BY 4.0

Fortification of Shrimp Shell Flour as a Source of Calcium on the Preference Level of Bread

Hafidz Rizkiyanda, Evi Liviawaty, Iis Rostini, Rusky Intan Pratama

Asian Journal of Fisheries and Aquatic Research · pp. 81–93 · Published 29 Feb 2024

10.9734/ajfar/2024/v26i2739

Abstract

This research aim was to find the most preferred percentage of shrimp shell flour fortification on white bread. This research used an experimental method with 20 semi-trained panelists and 5 treatments of shrimp shell flour percentages which were 0%; 2,5%; 5%; 7,5%; and 10%. The parameters in this research were yield of shrimp shells, bread volume development, and calcium content which were analyzed with a comparative descriptive method; and preference level which was analyzed using the Friedman test. Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Science and Test Service Laboratory, Faculty of Agro-Industrial Technology, Padjadjaran University, between January and June 2023. Yield and volume development were tested by the ratio of the mass of shrimp shells flour and shrimp shells (yield test) and dough volume and white bread loaf (volume development test) times 100%. The Preference test used an organoleptic test with each panelist being given a test sheet to test 5 treatments of white bread fortified with shrimp shell flour and to test their preference level on 4 characteristics; which were color, aroma, texture, and taste. Calcium content was tested using the atomic absorption spectrophotometer method on the control treatment (0%) and the most preferred treatment. Yield result from shrimp shell flour was 27.8% (139 gr) from its initial mass (500 gr). Volume development of white bread showed decreases in volume with each treatment from 136.433% to 111.504%. The most preferred fortification of shrimp shell flour on white bread was treatment 2.5% with an alternative value of 7.22 and characteristic value of color 9, aroma 7, taste 7, and texture 7, which means overall still preferred. The calcium content within treatment 2.5% was 30.095 mg/100gr which is significantly higher than the calcium of treatment 0% (1.465 mg/100gr) and could assist humans meet their calcium needs.

Shrimp shell flour preference level calcium content white bread loaf

References (6)

  1. 1 Astaxanthin from Crustaceans and Their Byproducts: A Bioactive Metabolite Candidate for Therapeutic Application [DOI]
  2. 2 Food, chemistry and nutrition
  3. 3 Effect of drying air temperature on drying kinetics, color, carotenoid content, antioxidant capacity and oxidation of fat for lotus pollen [DOI]
  4. 4 Quality and functionality of Chinese steamed bread and dough added with selected non-starch polysaccharides [DOI]
  5. 5 Proximate, Chemical and Functional Properties of Wheat, Soy and Moringa Leaf Composite Flours [DOI]
  6. 6 Nutritional Value and Physicochemical Properties of White Bread Incorporated with Hevea brasiliensis (Rubber Seed) Flour

Cited by 2

Shrimp Shell Flour as a Multifunctional Ingredient in Fish-Based Emulsions: Effects on Composition, Oxidative Stability, and Sensory Acceptance

Sarita Correa Rosa, Milena Padilha, Priscila Rossato Fracari · ACS Food Science & Technology · 2026

Showing 1 of 2 known citations — external sources report more than can currently be individually listed.

Related research

Article metrics

Real usage data collected on this platform.

14

Page views

0

PDF downloads

2

Outbound clicks

2

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.