Mohammad Rosikhul Ilmi Hussein Annafiz  -  Department of Fisheries Food Technology, Faculty of Fisheries and Marine Sciences, Diponegoro University, Indonesia
*Eko Nurcahya Dewi scopus  -  Department of Fisheries Food Technology, Faculty of Fisheries and Marine Sciences, Diponegoro University, Indonesia
Lukita Purnamayati  -  Department of Fisheries Food Technology, Faculty of Fisheries and Marine Sciences, Diponegoro University, Indonesia
Received: 3 Oct 2020; Published: 23 Oct 2020.
Open Access
Citation Format:
Edible spoon product is a spoon-shaped cutlery that is fit to be eaten, this product was developed with the addition of alginate, however, it required high-cost raw material. Swimming crab shells were potential waste from underused swimming crabs which contained calcium carbonate (CaCO3) to strengthen the tissues, sources of calcium minerals, and formed edible spoon mixture.  Swimming crab shells flour was the addition to the physicochemical quality of edible spoon and the best concentration for the product. This research utilized a completely randomized design (CRD) with different concentrations of swimming crab shell flour (0%, 8%, 10%, and 12%). The data were carried out with ANOVA and Tukey's HSD. The results showed that the addition of different swimming crab shell flour concentrations has a significant effect (P<5%) on the hardness parameters, melting time, hedonic properties, protein content, moisture content, carbohydrate content, and ash content except on fat content. The best concentration was 12% swimming crab shells flour with a hardness value of 10.32 ± 0.60 kgf, melting time of 15.02 ± 0.44 minutes, moisture content of 2.65 ± 0.24%, protein content of 8.31 ± 0.23%, carbohydrate content of 83.64 ± 0.29% , fat content of 1.42 ± 0.40% and ash content of 3.66 ± 0.06%. Edible spoon preferably has a hedonic value of 7.97 <µ <8.37 for appearance, odor, taste, and texture parameters.
Keywords: Alginate; biodegradable; calcium; edible spoon; swimming crab shells

Article Metrics:

  1. Abraha, B., Admassu, H., Mahmud, A., Tsighe, N., Shui, X. W., & Fang, Y. (2018). Effect of processing methods on nutritional and physico-chemical composition of fish: a review. MOJ Food Processing & Technology, 6(4), 376–382.
  2. Adeola, A. A., & Ohizua, E. R. (2018). Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato. Food Science and Nutrition, 6(3), 532–540.
  3. Agustini, T. W., Fahmi, A. S., Widowati, I., & Sarwono, A. (2011). Utilization of Asian moon scallop (Amusium pleuronectes) shell waste on making of calcium-rich cookies. Jurnal Pengolahan Hasil Perikanan Indonesia, XIV(1), 8–13
  4. Association of Analitycal Chemist (AOAC). (2007). Official Methods of Analisis. Asosiaion of Official Analitic Chemist. Washington DC. USA
  5. Atukuri, J., Odong, B. B., & Muyonga, J. H. (2019). Multi-response optimization of extrusion conditions of grain amaranth flour by response surface methodology. Food Science and Nutrition, 7(12), 4147–4162.
  6. Badan Standarisasi Nasional. (2006). SNI 01-2346-2006. Pengujian Organoleptik atau Sensori
  7. Beybidanin, A. R., Surti, T., & Rianingsih, L. (2016). The effect of crab shell flour addition (Portunus pelagicus) to calcium content of cheese stick. Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 5(2), 16–20
  8. Diniyah, N., Wijanarko, S. B., & Purnomo, H. (2012). Brown sugar syrup processing from siwalan palm saps (Borassus flabellifer L.)]. Jurnal Teknologi Dan Industri Pangan, 23(1), 53–57.
  9. Gadgey, K. K., & Bahekar, A. (2017). Studies on extraction methods of chitin from crab shell and investigation of its mechanical properties. International Journal of Mechanical Engineering and Technology, 8(2), 220–231
  10. Guiné, R. P. F. (2018). The drying of foods and its effect on the physical-chemical, sensorial and nutritional properties. ETP International Journal of Food Engineering, 4(2), 93–100.
  11. Hapsoro, M. T., Dewi, E. N., & Amalia, U. (2017). The effect of adding blue swim crab’s (Portunus pelagicus) carapace flour in the making of high calcium cookies. Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 6(3), 20–27
  12. Haryati, E., Dahlan, K., Togibasa, O., & Dahlan, K. (2019). Protein and minerals analyses of mangrove crab shells (scylla serrata) from merauke as a foundation on bio-ceramic components. Journal of Physics: Conference Series, 1204(1), 8–12.
  13. Husni, A., Subaryono, Pranoto, Y., Tazwir, & Ustadi. (2012). Development of alginate extraction method from sargassum sp. as thickening. Agritech, 32(1), 1–8.
  14. Hyacinthe, A. A., Bedel, F. J., Elvis, E., Gbocho, S., Constant, J., & Patrice, K. L. (2018). Chemical composition and nutritional value of composite wheat flours (Triticumaestivum) and two varieties of taro corms (Colocasiaesculenta) cultivar fouê and cultivar Yatan. IOSR Journal of Environmental Science, Toxicology and Food Technology, 12(8), 24–28.
  15. Khasanah, S., & Hartati, I. (2016). Analisa proksimat mie basah yang difortifikasi dengan tepung cangkang rajungan (Portunus pelagicus). Inovasi Teknik Kimia, 1(1), 39–44
  16. Kusumaningrum, I., & Asikin, A. N. (2016). Karakteristik kerupuk ikan fortifikasi kalsium dari tulang ikan belida. JPHPI, 19(3), 233–240.
  17. Ladamay, N. A., & Yuwono, S. S. (2014). The use local material in the production foodbars (study of tapioca : green bean flour ratio and cmc proportion). Jurnal Pangan Dan Agroindustri, 2(1), 67–78
  18. Liu, S., Li, H., Tang, B., Bi, S., & Li, L. (2016). Scaling law and microstructure of alginate hydrogel. Carbohydrate Polymers, 135, 101–109.
  19. Najibullah, M.R., Agustini, T.W., & Wijayanti, I. (2013). Pengaruh tepung karagenan terhadap mutu naget ikan bandeng (chanos chanos) yang ditambahkan tepung tulang ikan bandeng. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan 2(3): 152-161
  20. Natarajan, N., Vasudevan, M., Velusamy, V. V., & Selvaraj, M. (2019). Eco-friendly and edible waste cutlery for sustainable environment. International Journal of Engineering and Advanced Technology, 9(1S4), 615–624.
  21. Olusunmade, O. (2019). Plastic wastes separation practice and disposal mechanism by households, hospitals, markets and waste management body. International Journal of Human Capital in Urban Management, 4(3), 189–204.
  22. Parreidt, T. S., Müller, K., & Schmid, M. (2018). Alginate-based edible films and coatings for food packaging applications. Foods, 7(10), 1–38.
  23. Pratama, R. I., Rostini, I., & Liviawaty, E. (2014). Characteristics of biscuit with jangilus (Istiophorus sp.) fish bone flour supplementation. Jurnal Akuatika Indonesia, 5(1), 30–39
  24. Prayoga, R., Loekman, S., & Sumarto. (2015). Studi peneriman konsumen terhadap cone es krim dengan penambahan tepung cangkang rajungan (Portunus pelagicus). JOM, 1–13
  25. Puspitasari, U. (2018). Pengaruh penambahan alginat terhadap kualitas fisik dan kimia produk edible spoon. Skripsi. Fakultas Perikanan dan Kelautan Universitas Airlangga
  26. Rahma, A., Abdillah, A. A., & Saputra, E. (2019). The Use of rajungan (Portunus Pelagicus) shells as flour in wet noodles ingredient. IOP Conference Series: Earth and Environmental Science, 236(1), 1–8.
  27. Sarower, M. G., Farah, A., Hasanuzzaman, M., Biswas, B., & Abe, H. (2012). Taste producing components in fish and fisheries products : A review. International Journal of Food Fermented Technology, 2(2), 113–121
  28. Yanuar, V. (2013). Tepung cangkang rajungan (portunus pelagicus) sebagai sumber kalsium. Juristek, 2(1), 185–194

Last update: 2021-02-28 17:54:23

No citation recorded.

Last update: 2021-02-28 17:54:24

No citation recorded.