BibTex Citation Data :
@article{IJFST33296, author = {Mohammad Annafiz and Eko Dewi and Lukita Purnamayati}, title = {THE EFFECT OF ADDITION SWIMMING CRAB SHELLS FLOUR (Portunus pelagicus) FOR PHYSICAL AND CHEMICAL QUALITY OF EDIBLE SPOON}, journal = {Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology}, volume = {16}, number = {3}, year = {2020}, keywords = {Alginate; biodegradable; calcium; edible spoon; swimming crab shells}, abstract = {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.}, issn = {2549-0885}, pages = {165--170} doi = {10.14710/ijfst.16.3.165-170}, url = {https://ejournal.undip.ac.id/index.php/saintek/article/view/33296} }
Refworks Citation Data :
Article Metrics:
Last update:
Last update: 2025-07-02 04:41:35
Authors who submit manuscripts do so with the understanding that, if accepted for publication, the copyright of the article will be transferred to Saintek Perikanan: Indonesian Journal of Fisheries Science and Technology, Faculty of Fisheries and Marine Science, Diponegoro University as the journal publisher. The copyright includes the rights to reproduce and distribute the article in all forms and media, including reprints, photographs, microfilm, and similar reproductions, as well as translations.
Articles published in this journal are licensed under a Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA 4.0). This license allows others to use, share, adapt, and redistribute the material in any medium or format, provided appropriate credit is given to the original author(s) and the journal, and that any derivative works are distributed under the same license.
Saintek Perikanan: Indonesian Journal of Fisheries Science and Technology, Faculty of Fisheries and Marine Science, Universitas Diponegoro, and the editors make every effort to ensure the accuracy of all data, opinions, and statements published in the journal. However, the content of each article and advertisement published in Saintek Perikanan is the sole responsibility of the respective authors and advertisers.
View My Stats