STUDY OF MAYONAISSE WITH THE ADDITION OF VANAME SHRIMP (Litopenaeus vannamei) WASTE WITH DIFFERENT QUANTITY

Abstract

ABSTRACT

             Litopenaeus vannamei is a commodity favored by the community, because it has a savory taste and dense meat. However, with the high demand, it also affects the unused shrimp shell waste. So there is a need for alternatives for handling the waste, one of which is the manufacture of mayonnaise. Then it is necessary to conduct a scientific study to obtain a formulation that has characteristics and is accepted by consumers. The purpose of the study was to obtain a formulation on the addition of vaname shrimp to mayonnaise. This research method is experimental, consisting of two stages 1). Making shrimp shell oil extract, 2). The manufacture mayonnaise and organoleptic and chemical testing. The design of this study was a non-factorial completely randomized block consisting of 4 levels, namely (M0) without the addition of vanname shrimp waste, (M1) the addition of 10% shrimp waste, (M2) the addition of 20% shrimp waste, (M3) addition of 30% shrimp waste. The test results get the best treatment M₃ , namely; the aroma value in the preference test states that 96.25% (77 people) with an average value of 3.75 with a mayonnaise , the texture value in the preference test states that 93.75% (75 people) with an average value of 3.78 with semi-solid criteria, the visual value in the preference test for treatment M1 states that 97.5% (78 people) and 2.5% (2 people) with a mean value of 4.10 with orange-yellow criteria, the taste value in the preference test states that 96.25% (77 people) with an average value of 3.99 with savory and shrimp-specific criteria. The proximate values of mayonnaise with the best M3 on protein, fat, water, ash and carbohydrates respectively were 3.84%, 67.03%, 24.12%, 1.19% and 2.23%.

 Keywords: mayonnaise, vannamei shrimp waste, consumers