Effect of Shrimp Shell Flour Substitution on Croissant Liking Level

Abstract

This research aims to determine the effect of different ratios of shrimp shell flour and wheat flour in making croissants on the level of panelist preference. This research was conducted at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University in September 2022. The method used in the research is the experimental method with the treatment of four different ratios of the use of wheat flour and shrimp shell flour, namely 100% wheat flour, 2.5% shrimp shell flour: 97.5% wheat flour, 5%: 95% and 7.5%: 92.5% with 20 panelists as replicates. The parameters tested were appearance, aroma, texture, and taste. Data processing used Friedman test and Bayes test. Observations made were hedonic tests including appearance, aroma, texture, and taste as well as chemical tests in the form of proximate and calcium content tests. The results showed that croissants with a usage ratio of 5% shrimp shell flour: 95% wheat flour is the most preferred treatment by panelists with an average value of appearance 7.10; aroma 7.00; texture 6.70; and taste 7.40; calcium 289.591 mg/100g.