Organoleptic, Chemical, and Microbial Characteristics of Extrudate Products from the Synthesis of Shrimp Shell and Milk Bones Waste as a High Source of Protein and Calcium


  • Moch Yazid Abdul Zalalil Amin Universitas Terbuka
  • Lutfi Firnanada Universitas Terbuka
  • Athiefah Fauziyyah Universitas Terbuka


Snack, Extrudate, Milkfish Bone and Shrimp Skin Flour, Organoleptic Test, Chemical Test, Microbial Test


The high level of shrimp and milkfish commodity waste which is not managed further in the small and medium enterprise industry in East Java can cause various problems, one of which is the aspect of health and environmental pollution. Therefore, innovative efforts are needed to manage this waste by turning it into an extruded snack product. This research will use an experimental study by starting with the synthesis of shrimp shell and bone waste into flour which is then mixed with corn granules and processed using an extruder machine according to the specified formulation (70:30, 50:50, 30:70). After that, the extrudate product will be analyzed in the laboratory to carry out organoleptic tests, chemical tests and microbial tests. The organoleptic test results obtained were then analyzed using the variance analysis method and the Duncan advanced test, while the chemical test and microbial test results were carried out with descriptive analysis by comparing the SNI 01-2886-2015 standard regarding extruded snacks. The results of this research describe the organoleptic, chemical and microbial characteristics of the extrudate product from the synthesis of milkfish bone shrimp shell waste combined with corn granules based on the specified formulation, namely with proportions of 70:30, 50:50, 30:70 so that it can be determined which formulation is best.