PENERIMAAN KONSUMEN TERHADAP KALDU BUBUK DARI KEPALA UDANG WINDU (Penaeus manodon) DENGAN BERBAGAI JENIS BAHAN PENGISI

Abstract

Tiger prawn head naturally has a taste as it contains amino acids which give the food a savory taste. Accordingly, it is possible and necessary to process tiger prawn head into a broth that can be used as a natural food additive in processed products. Broth is made by boiling prawn heads with water to produce a liquid broth. In fact, liquid broth tends to spoil quickly, so it is necessary to change its form to powder (dried broth). This study aims to determine level of consumer preference for powdered broth from tiger prawn head with various types of fillers. Treatments given were a combination of fillers, including control (wheat flour), T1 (combination of wheat flour and tapioca), T2 (combination of wheat flour and cornstarch), T3 (combination of wheat flour and rice flour), and T4 (combination of wheat flour and glutinous rice). Hedonic test used 30 untrained panelists, while data were processed using Randomized Complete Block Design followed by Duncan's test with 95% confidence level. Results of this study showed that addition of fillers could affect panelists’ preference. Moreover, resulting powdered shrimp broth had a fine-grained texture (TI to T4), coarse or easily lumpy (control group), light creamy color (T1 to T4) to brownish yellow (control and comparison groups). Based on consumer acceptance, combination of wheat flour and tapioca (T1) was the best treatment with value of appearance of 8.30 (strongly like), color of 8.23 (strongly like), aroma of 8.33 (strongly like), and taste of 8.30 (strongly like).