• Muhammad Syukur Riadi Universitas Muslim Indonesia
  • Andi Asni Universitas Muslim Indonesia
  • Kasmawati Kasmawati Universitas Muslim Indonesia
Keywords: Fortification, Vaname Shrimp and Ekado


The purpose of this research was to determine the protein and calcium content of ekado products with the addition of vaname shrimp shells and to analyze the response and level of preference of the panelists to the amount of addition of shrimp shells to different ekado doughs.This research was carried out on January 13 to February 28, 2021 at the Biochemistry Laboratory, Department of TPHP, Pangkep State Agricultural Polytechnic.The method used in this study is an experimental method with 4 (four) treatments using different amounts of shrimp shells and 3 (three) replications. This research was conducted to determine the protein content, calcium content and organoleptic value of the vaname shrimp shell ekado product.The results of the analysis of protein levels in ekado products that obtained the highest concentration of vaname shrimp shells added 75 grams of 18.96%. While the results of the analysis of calcium levels obtained the highest value at the addition of 75 grams of vaname shrimp shell concentration of 8.15%.The results of the hedonic test on ekado with fortified vaname shrimp shell (the parameters of appearance, smell, taste and texture) have an average value of 6 (Slightly like).