Pemanfaatan limbah kepala udang laut untuk pengolahan petis dengan penambahan konsentrasi limbah pengolahan kerupuk singkong yang berbeda

Abstract

This study was aimed to measure the effect of different cassava chip processing waste concentration application on condiment quality of raw material of marine shrimp head waste. It used Complete Randomized Design, under treatments using coagulating material of rice water as much as 15% of shrimp broth (control), cassava liquid waste as much as 5% of shrimp broth, 10%, 15%, and 20% of the cassava liquid wastes. Parameters observed were water content, ash, protein, carbohydrate,  viscosity. Results showed that beside control treatment, the use of cassava liquid waste as much as 5% of the shrimp broth approached to the standard quality at the most, and the viscosity reached 5,400 cp close to mayonnaise value (5,000 cp). Organoleptic appraisal seemed to prefer soft-textured condiment due to its typical taste.