Nutritional Fact of Traditional Cracker (Amplang and Getas) from Bangka Belitung

Arief Rubiana Basarah, Patmawati, Muhamad Amin, Ahmad Fahrul Syarif, Mu'Alimah Hudatwi, Sapto Andriyono

Research output: Contribution to journalConference articlepeer-review


Kurau Village is one of the potential villages to become one of the centres of fishery production. These processed products are a mainstay that provides income for the fishing community of Kurau, apart from fresh fish products. The types of products that can be found at the Curve Barat souvenir centre are amplang and getas. This study, the purpose of this study was to determine the proximate content of food ingredients produced by fisheries in the form of amplang and brittle produced from community groups in Kurau Village, Central Bangka Regency Bangka Belitung. This information becomes essential in food products that must be included in the packaging of amplang and getas products. There are three amplang products (squid amplang, squid ink amplang, and crab egg amplang) and one shrimp getas tested proximately. The test results showed that all of these products only had a protein content range of 2.79-3.53%, fat 2.41-3.93%, and the highest proximate content was BETN (Nitrogen-Free Extract Material). Nevertheless, these snacks are MSE (Medium and Small Enterprises) products that can be a driver of economic activity in Kurau village. However, attention to the nutritional value conveyed on the packaging must continue to be developed to provide an understanding of the value of processed fishery products.

Original languageEnglish
Article number012037
JournalIOP Conference Series: Earth and Environmental Science
Issue number1
Publication statusPublished - 2022
Event4th International Conference on Fisheries and Marine Sciences, INCOFIMS 2021 - Surabaya, Virtual, Indonesia
Duration: 29 Sept 2021 → …


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