CONSUMER ACCEPTANCE OF SENSORY CHARACTERISTICS OF VANNAMEI SHRIMP HEAD (LITOPENAEUS VANNAMEI) POWDERED BROTH EXTRACTION PRODUCTS WITH DIFFERENT FILLING INGREDIENTS

Abstract

This study was conducted to investigate the production process of powdered broth, evaluate consumer acceptance of various formulations using wheat flour, cornstarch, tapioca starch, and rice flour, analyze the quality characteristics, identify the optimal formulation, and assess the quality of the selected product. The manufacturing process starts from washing, boiling, refining, filtering, adding fillers, drying, second refining, sieving, and packaging. The hedonic test involved 30 panelists with the best results in formula F3 (wheat flour: tapioca). Descriptive tests (spider web) and chemical tests (proximate) and microbiology (ALT) were also conducted. There are four types of formulations in making powdered broth, namely with the addition of wheat flour, cornstarch, tapioca, and rice flour. Based on the data obtained from the hedonic results, consumers prefer powdered broth with tapioca flour filler, because it has superior color, aroma, taste, texture, and solubility characteristics compared to other formulas. Several previous studies have proven the effectiveness of using natural fillers for making powdered broth based on shrimp head waste. Besides being a natural flavoring that is tasty and nutritious, powdered stock from shrimp head waste is also an effort to diversify fishery-based products that supports the principle of sustainable and environmentally friendly waste processing