FORMULASI KERUPUK PATI GARUT DAN TEPUNG KEPALA UDANG SEBAGAI PANGAN KAYA SERAT DAN PROTEIN

Crackers generally have relatively low fiber and protein content, especially those made from rice flour or cassava flour. This study aims to determine the best treatment effect of substituting garut starch flour and adding shrimp head flour to enhance fiber and protein content in crackers. The study used a Completely Randomized Design (CRD) with 6 treatment levels and 3 replications, resulting in 18 treatments, which were analyzed using ANOVA and Duncan's multiple range test. The results showed that the substitution of garut starch flour and the addition of shrimp head flour significantly affected moisture, ash, fat, protein, carbohydrate, fiber content, and organoleptic properties (color, taste, aroma, texture, preference) of the cracker products. The best formulation for producing fiber- and protein-rich crackers was F3, with 170 g of garut starch flour and 30 g of shrimp head flour, resulting in moisture content of 5.47%, ash content of 3.71%, protein content of 10.27%, fat content of 6.06%, carbohydrate content of 68.49%, and fiber content of 6.05%. However, the organoleptic values indicated that the product had neutral color (5.32), neutral aroma (5.36), somewhat unfavorable taste (4.40), somewhat unfavorable texture (4.96), and somewhat unfavorable preference (4.76). This study concludes that the F3 formulation provides better nutritional content but requires improvements in organoleptic aspects to increase consumer acceptance.