Crackers Made of Green Mussel Shells Substitution as High Calcium Snacks

DOI

10.2991/ictgtd-16.2017.8How to use a DOI?

Keywords

Green mussel, crackers, calcium

Abstract

This research is experimental research of crackers made of green mussel shells as the substitution in amount of 5% and 10% with boiling and steaming methods. The aim of this research is to know physical characteristics (color and texture), calcium content, and organoleptic/predilection test (color, texture, taste). Panelists of this research are 25 untrained panelists in Desa Tambak Rejo, Pantai Sendang Biru. The data are analysed by using ANOVA and DMRT (Duncan Multiple Range Test). The result of crackers colour with green mussel (Perna viridis) shells as the substitution shows means for L (brightness) colour with 40.07 to 36, a+ (reddish) colour with 1.57 to 1.13, and b+ (yellowish) colour with 5.23 to 4.2. The highest mean of texture is on P3 treatment (boiling method by adding 5% of green mussel shells' flour) with 23.067. The highest mean of calcium is on P4 treatment (boiling method by adding 10% of green mussel shells' flour) with 396.81. The rate of panelists' predilection towards colour on P2 treatment (steaming method by adding 10% of green mussel shells) is the most liked crackers colour (3.64). The predilection rate towards texture on P4 treatment (boiling method by adding 5% of green mussel shells' flour) is the most liked crackers texture (3.99). While the predilection rate towards taste on P4 treatment (boiling method by adding 10% of green mussel shells' flour) is the most liked crackers taste (3.27).

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Laili Hidayati
AU  - Lailatul Fitria
PY  - 2016/11
DA  - 2016/11
TI  - Crackers Made of Green Mussel Shells Substitution as High Calcium Snacks
BT  - Proceedings of the International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2016)
PB  - Atlantis Press
SP  - 42
EP  - 49
SN  - 2352-5428
UR  - https://doi.org/10.2991/ictgtd-16.2017.8
DO  - 10.2991/ictgtd-16.2017.8
ID  - Hidayati2016/11
ER  -