The Utilization of Flower Crab (Portunus Pelagicus) Shell as Pasta Flavor

R. Rahmawati, E. Saputra, A. A. Abdillah

Research output: Contribution to journalConference articlepeer-review

2 Citations (Scopus)


The results of flower crab shell waste processing are known to contain high nutritional value, especially in calcium and phosphorus. Nutritional content found in flower crab shell waste is very potential for the body when processed into food additives. It is not yet known whether the waste can produce flower crab flavor. The purpose of this study is to find out the potential of flower crab shell as a pasta flavor. This study used a Completely Randomized Design (CRD) experiment with 5 treatments of adding sugar palm flour as a binding agent, namely cornstarch : sugar palm flour = 0 : 0; cornstarch : sugar palm flour = 2.5 : 2.5; cornstarch : sugar palm flour = 5 : 5; cornstarch : sugar palm flour = 7.5 : 7.5; cornstarch : sugar palm flour = 10 : 10. The best protein content is in the addition of 10% sugar palm flour, namely at 137.62%. The results of fat level show that the fat level of the flower crab shell pasta flavor has decreased and the best treatment is in the addition of 10% flour, which is at 0.73%. The best water content is found in the addition of 10% flour, namely at 81.935%. The average result of the best appearance on the addition of 2.5% flour is 5.78, which shows the neutral level of the panelists' preference for the appearance of the flower crab shell pasta flavor. The parameters of aroma, taste and texture show that the panelists are neutral on the flavor aroma.

Original languageEnglish
Article number012130
JournalIOP Conference Series: Earth and Environmental Science
Issue number1
Publication statusPublished - 1 Mar 2019
Event1st International Conference on Fisheries and Marine Science, InCoFiMS 2018 - East Java, Indonesia
Duration: 6 Oct 2018 → …


  • Flavor
  • Flower crab shell


Dive into the research topics of 'The Utilization of Flower Crab (Portunus Pelagicus) Shell as Pasta Flavor'. Together they form a unique fingerprint.

Cite this