The Use of Rajungan (Portunus Pelagicus) Shells as Flour in Wet Noodles Ingredient

Wet noodles are raw noodles which had first undergone boiling process in boiling water before being marketed. Thus this type of noodle has 52 percent water content. Innovations in food products are not only focused on its form and taste. Now people are beginning to pay attention to the food's nutritional value. One alternative is to use rajungan (Portunus Pelagicus) shell waste, therefore increasing its economic value by adding it into noodle products. This study employed an experimental method with a complete random design. Five treatments and four replications was done in this research. The concentration of carrageenan kappa substitute was 10%, 20%, 30%, and 40%. The main parameters in this study were proximate test, hedonic test, and texture analyzer test. The proximate test data were analyzed using anava (variance analysis), while the hedonic test and texture analyzer test employed the kruskall-wallis test. From the proximate test data results it was revealed that the substitution of flour with rajungan shell significantly affect the increase in protein, fat, ash, and water levels. Protein, water and ash levels with the highest substitution of rajungan shell flour were treated by giving the highest shell flour with a value of 26.381%, 10.730%. and 43.887%, the lowest value of fat content was 0.162%. The addition of shell flour also shows the highest hedonic value.