Pencegahan Melanosis pada Daging Udang dan Penstabilan Adonan Selama Proses Pengolahan Kerupuk Udang UD Cipta Panganesia

Ariel Arella, Sugandik and Bryan Aristo, Hartono and Ivan Wilson, Setiabudi and Kenny Surya, Dinata and Patrick, Phie and Sean Reyner, Liangkey and Tisha Amadea, Susilo and Vincentius Jason, Tjendika and Yohana Jocelyn, Guntur (2022) Pencegahan Melanosis pada Daging Udang dan Penstabilan Adonan Selama Proses Pengolahan Kerupuk Udang UD Cipta Panganesia. Technical Report. SMA Katolik St. Louis 1 Surabaya, Surabaya.

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Abstract

Prawn crackers are often eaten as a snack in Indonesia. One of the key ingredients in prawn crackers is prawn meat, but prawns are extremely prone to discoloration. Discoloration can easily occur on prawn meat if it is not stored properly throughout the prawn cracker making process. Therefore, the researcher intended to investigate how prawn cracker companies prevent melanosis on prawn meat. Qualitative method was used in this research. Two representatives were sent to interview the representative of UD Cipta Panganesia about how the company prevents melanosis and the types of stabilizers they use during the prawn cracker making process. The researcher also did literature review from various sources about the process of melanosis on prawn meat and stabilizers used in the food industry prior to conducting the interview. After the research was finished, the researcher concluded 3 things. First, contrary to what has been assumed, UD Cipta Panganesia produces their prawn-flavoured chips not with the help of authentic prawn meat. They make use of Ebiplus which is a type of prawn flavouring. Second, STPP and SAPP are used as stabilizers during the production process of their prawn crackers to reduce water content in the dough. Third, UD Cipta Panganesia does not use any other substances to help stabilize the dispersion of ingredients in their shrimp cracker dough. Keywords: prawn, melanosis, stabilizers

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