Advnces in Economics, Business nd Mngement Reserch, volume 28 1st Interntionl Conference on Tourism Gstronomy nd Tourist Destintion (ICTGTD 2016) Crckers Mde of Green Mussel Shells Sustitution s High Clcium Sncks Lili Hidyti, Liltul Fitri Study Progrm of Culinry, Fculty of Engineering Universits Negeri Mlng Mlng, Indonesi lili.hidyti.ft@um.c.id Astrct This reserch is experimentl reserch of crckers mde of green mussel shells s the sustitution in mount of nd with oiling nd steming methods. The im of this reserch is to know physicl chrcteristics (color nd texture), clcium content, nd orgnoleptic/predilection test (color, texture, tste). Pnelists of this reserch re 25 untrined pnelists in Des Tmk Rejo, Pnti Sendng Biru. The dt re nlysed y using ANOVA nd DMRT (Duncn Multiple Rnge Test). The result of crckers colour with green mussel (Pern viridis) shells s the sustitution shows mens for L (rightness) colour with 40.07 to 6, + (reddish) colour with 1.57 to 1.1, nd + (yellowish) colour with 5.2 to 4.2. The highest men of texture is on tretment (oiling method y dding of green mussel shells flour) with 2.067. The highest men of clcium is on tretment (oiling method y dding of green mussel shells flour) with 96.81. The rte of pnelists predilection towrds colour on tretment (steming method y dding of green mussel shells) is the most liked crckers colour (.64). The predilection rte towrds texture on tretment (oiling method y dding of green mussel shells flour) is the most liked crckers texture (.99). While the predilection rte towrds tste on tretment (oiling method y dding of green mussel shells flour) is the most liked crckers tste (.27). Keywords green mussel, crckers, clcium I. INTRODUCTION Green mussel (Pern viridis) is commodity of group of shellfish tht hve een known to the pulic, in ddition to lood cockle (Tegillrc grnos), Chinese pond mussel (Anodont woodin), nd cockle (Andr ntiqut). Green mussel is one of the mrine nimls tht hve long een known s chep source of protein, rich in essentil mino cids (rginine, leucine, nd lysine). Cultivtion of mussels is incresingly intensified, s the locl mrket demnd increses. This illustrtes tht the green mussel processing unit ctivity is incresing. The green mussel processing ctivity sufficiently genertes high solid wste. Recently, the solid wste scllop shell hs een only used s wll decortion mterils, hndicrfts, or even s niml feed mixes. Sewge tretment does not certinly hve dded vlue. Therefore, the effort of using the wste for diversified food products of humn formulted in the form of flour s source of nturl clcium nd s fortifiction in populr product in the society, nmely crckers, is necessrily needed (Whyuni, 2007). Crckers re mde from tpioc dough mixed with flvoring ingredients such s shrimp or fish. Crckers re mde y steming tter efore eing thinly cut, dried in the sun, nd fried in cooking oil tht much. Crckers re very populr food, esy wy of mking, vried colors nd flvors, fvored y ll ges nd ethnic groups in Indonesi. However, the crckers product hs een recently consumed s snck food tht is only for entertining, hving less ttention to the nutritionl vlue or qulity. The utiliztion of mussel shells is mde into flour which contins clcium nd pplied s dditives in the crckers products. This is expected to increse the dded vlue which is useful for the society. The clcium content of the shells which is mde of flour rnges 28.97% to 9.5 (Yulinti dlm Rohdi, 2010). Indeed, the clcium is the min sustnce tht the ody needs in the formtion of ones nd teeth (Winrno, 2002). The purpose of this study is to determine the physicl chrcteristics (color nd texture), clcium content, the pnelist preference level of the color nd texture, nd crckers flvor with green mussel shells flour s the sustitution. II. METHODS This type of reserch is experimentl reserch (experimentl design). The experiment is conducted to figure out the effect of tretment. The reserch uses completely rndomized design (CRD) to test the physicl chrcteristics, the clcium content, nd the preference level (color, tste, nd texture) of the crckers with the sustitution of green mussel shells flour y using different processing methods. There will e 25 people s the pnelists. The dt nlysis method used is the nlysis of wide vriety of ANOVA, completely rndomized fctoril method. If the nlysis result F-test > F-tle shows rel difference, it will proceed with DMRT (Duncn Multiple Rnge Test). The reserch design cn e seen in Tle 1. Copyright 2017, the Authors. Pulished y Atlntis Press. This is n open ccess rticle under the CC BY-NC license (http://cretivecommons.org/licenses/y-nc/4.0/). 42
Advnces in Economics, Business nd Mngement Reserch, volume 28 TABLE I. RESEARCH DESIGN Percentge (P) Tretment (T) T1 T2 Clening T1 T2 T1 T2 Drying (50-60ºC) Notes: Minimizing sizes T1 : Steming method with the ddition of green mussel shells flour T1 : Steming method with the ddition of green mussel shells flour with NOH 1.0 N, 50ºC, hour T2 : method with the ddition of green mussel shells flour T2 : method with the ddition of green mussel shells flour The ingredients used in this study re: Ingredients for mking the shell flour include green mussel shells nd NOH. Green mussel shells sediment is neutrlized (ph 7,0) with running wter wsh Drying with 121ºC, 15 minutes Ingredients for mking the crckers include tpioc, green mussel shells flour, slt, sugr, grlic, nd wter. Milling Chemicl nlysis Sieving Clcium: methyl ornge, mmonium oxlte, H2SO, KmnO4, NOH, dimethyl sulfoxide, nd 8-hydroxy quinoline. The tools used in mking the crckers with the sustitution of green mussel shells flour re scles, thermometers, stinless steel pns, stemers, stoves, sins, pns, sptuls, frying pns, refrigertor, cutting mchine, drying cinet, grinder, nd sieve. TABLE II. Tpioc Green mussel flour Slt Sugr Grlic Wter shells Fig. 1. The Flow Chrt of Mking the Green (Whyuni, 2007) Mussel Shells Flour The procedure of mking crckers with the sustitution of green mussel shells flour is s in Fig. 1. The flow chrt of the process in mking crckers showed in Fig 2. CRACKERS RECIPE Persentge Ingredients Green mussel shells flour III. RESULTS AND ANALYSIS Grm 62% 57% 620 50 570 100 2.7% 1.% 2% 27% 2.7% 1.% 2% 27% 27 1 20 270 27 1 20 270 Color s chrcteristics The result of the reserch nd oservtion showed tht the mens of the crckers color L,, nd with the sustitution of green mussel shells flour in different tretments nd different flour percentges were different. The mens of the crckers color with the sustitution of green mussel shells flour could e seen in Figure. The steps of mking the green mussel shells flour. 4
Advnces in Economics, Business nd Mngement Reserch, volume 28 Ingredients Heted till prtilly geltinized Cooling Molded Stemed for 90 minutes with 90ºC for 90 minutes with 90ºC Fig.. The Grphic of the of Crckers Color Chrcteristics with Sustitution of Green Mussel Shell Flour (mg/100g) Notes Chilled for 24 hours with cold temperture (refrigertor with ± 4ºC) The tter is thinly cut 1- mm Dried with 50 ºC for 10-15 hours Dry crckers Fried Fig. 2. The flow chrt of the process in mking crckers The mens of crckers color L,, nd with the sustitution of green mussel shells flour, steming nd oiling tretments with dn, were 40.07 to 6 for color L (rightness), 1.57 to 1.1 for color + (reddish), nd 5.2 to 4.2 for color + (yellowish). The result of the nlysis for the crckers color with the sustitution of green mussel shells flour showed tht Ftest > Ftle which included color rightness.707 >., redness 0.25 >., nd yellowness 50.476 >.. Therefore, the dt were continully nlyzed using vrince nlysis. The crckers vrince nlysis percentges ( dn ) nd different methods (steming nd oiling) gve significnt differences (α = 0.05) nd no significnt effects on the crckers color L (rightness), (reddish), nd (yellowish) with the sustitution of green mussel shells flour. The result of DMRT (α = 0.05) on the crckers color L,, nd with the sustitution of green mussel shells flour could e seen in Tle. : Steming method with the ddition of green mussel shells flour : Steming method with the ddition of green mussel shells flour : method with the ddition of green mussel shells flour : method with the ddition of green mussel shells flour Tle showed the mens of crckers color L,, nd with the sustitution flour of green mussel shells. The mens which were ccompnied y different nottion letters showed tht the tretments were significntly different in DMRT (α = 0.05), menwhile the mens which were ccompnied y the sme nottion letters showed tht there were no significnt differences for the tretments in DMRT (α = 0.05). TABLE III. THE MEAN OF CRACKERS COLOR L, A, AND B WITH SUBSTITUTION OF GREEN MUSSELSHELLS FLOUR Tretment Percentge (P) s Nottion L L Stemed 6.7 1.27 4.77 Stemed 6 1.57 4.2 c 40.07 1.1 5.2 d 8. 1.27 5 c The result of DMRT (α = 0.05) on the color L (rightness) showed tht the crckers of green mussel shells flour sustitution using steming method were not significntly different from the crckers of green mussel shells flour sustitution using steming method. while, the crckers of green mussel shells flour sustitution using oiling method were significntly different from the crckers of green mussel shells flour sustitution nd using steming method. Besides, the crckers of green mussel shells flour sustitution using steming method were not significntly different from the other green mussel shells flour sustitution. 44
Advnces in Economics, Business nd Mngement Reserch, volume 28 The result of DMRT (α = 0.05) on color (reddish) indicted tht the crckers of green mussel shells flour sustitution using steming method were not significntly different from the crckers of green mussel shells flour sustitution using oiling method, yet were significntly different from the flour sustitution using steming method nd the flour sustitution using oiling method. Moreover, the crckers of green mussel shells flour sustitution using steming method were significntly different from the flour sustitution using oiling method. The result of DMRT (α = 0.05) on color (yellowish) indicted tht ll tretments on the crckers of green mussel shells flour sustitution ( nd, steming nd oiling methods) were significntly different. According to Desrosier (1988), the foodstuffs which re undergoing the processing nd heting cn e ssumed tht they hve rel chnge on their colors. The process of heting, freezing, nd drying foods lters the physicl nd chemicl qulity. Drying the foodstuff will chnge the nture of its physicl, chemicl, nd color. The sustitution tretment of green mussel shells flour tends to fde the crckers color. This is ssumed tht there is nturl color ffection of the green mussel shells flour with the high degree of white color (42.87%, rownish white). Tpioc hs neutrl tste nd light color (Rdley, 1976). Besides, it is ssumed tht the sucrose sugr (glucose nd fructose) rects with the protein in the green mussel shells flour in which it is clled s Millrd rection (Permn, 2006). This mkes the crckers color with the green mussel shells flour sustitution drker nd more reddish. Texture Chrcteristics TABLE V. THE TEXTURE MEAN OF THE CRACKERS WITH GREEN MUSSEL SHELLS SUBSTITUTION Tretment (T) Percentge (P) Nottion Stemed 21.067 Stemed 19.6 c 2.067 22 Tle 5 showed tht the texture mens of the crckers with green mussel shells flour sustitution with different nottion letters ws significntly different on the tretments in DMRT (α = 0.05). while, if it ws with the sme nottion letters, it indicted no significnt difference on the tretments in DMRT (α = 0.05). The result of the study lso indicted tht the texture mens (hrdness) of the crckers sustituted y green mussel shells flour with igger numers hd more hrdness degree thn the smller numers. Texture is one of the most importnt fctors in crckers products. The different texture of the crckers with green mussel shells flour sustitution ws ssumed tht it hd correltion with the process of strch geltiniztion in the crckers tter. The sustitution of green mussel shells flour cused decresing ility of the tpioc strch grnules in soring the wter, so the crckers cvities declined in the frying process nd it mde the crckers not crispy. The frying process will occur evportion ounded in the strch gel due to the incresing temperture resulting vpor pressure urging the strch gel, so it cuses the development of cvities in the fried crckers (Siw et l, 1985). Chemicl Chrcteristics (Clcium Content) Results of the reserch nd oservtion showed tht the texture mens (hrdness) of the crckers with green mussel shells flour sustitution with the tretment nd different flour percentge rnged from 19.6 to 2.067. The texture men (hrdness) of the crckers with green mussel shells flour sustitution with the tretment nd different flour percentge cn e seen in Tle 4. The result of the reserch nd oservtion showed tht the crckers s clcium content mens of the green mussel shells flour sustitution with different tretments nd percentges rnged etween 52.62 mg/100g to 96.81 mg/100g. The clcium content men scores with different tretments nd percentges cn e seen in Tle 6. TABLE IV. TEXTURE MEAN OF THE CRACKERS WITH GREEN MUSSEL SHELLS FLOUR SUBSTITUTION (MG/100G) TABLE VI. CRACKERS S CALCIUM CONTENT MEAN WITH GREEN MUSSEL SHELLS FLOUR SUBSTITUTION (MG/100G) Tretment Steming 21.06 2.067 19,6 22 The nlysis result on the crckers texture with green mussel shells flour sustitution indicted tht Ftest > Ftle, tht is 22.727 >.. Then, it ws followed y vrince nlysis. The vrince nlysis of the crckers flour sustitutions ( dn ) nd methods (steming nd oiling) gve significnt difference (α = 0.05) nd no significnt difference on the crckers texture with green mussel shells flour sustitutions. The DMRT result (α = 0.05) on the crckers texture with green mussel shells flour sustitutions cn e seen in Tle 5. Tretment Steming 52.62 81.79 26.94 96.81 The nlysis result on the crckers s clcium content with green mussel shells flour sustitution indicted tht Ftest > Ftle, tht ws 122.808 >.. Then, the vrince nlysis ws implemented. The vrince nlyses ( dn ) nd different methods (steming nd oiling) gve significnt difference (α = 0.05) nd no significnt difference on the crckers texture with green mussel shells flour sustitution. The result of DMRT (α = 0.05) on the crckers texture with green mussel shells flour sustitution cn e seen in Tle 7. 45
Advnces in Economics, Business nd Mngement Reserch, volume 28 TABLE VII. CRACKERS S CALCIUM CONTENT MEAN WITH GREEN MUSSEL SHELLS FLOUR SUBSTITUTION Tretment (T) Percentge (P) Nottion Stemed 52.62 Stemed 62.94 81.79 96.81 c d Tle VII indicted the mens scores of the crckers s clcium content with green mussel shells flour sustitution. The mens with different nottion letters showed tht there were significnt differences on the tretments in DMRT (α = 0.05), while there were no significnt differences for the tretments with the sme nottion letters in DMRT (α = 0.05). The drying process which ws done on the crckers mking with the green mussel shells flour sustitution could increse the clcium content. This is in line with Muchtdi (2010) who sttes tht reducing the wter content will increse the concentrtion of the foodstuff s compounds such s protein, soft crohydrte, nd minerl. However, the vitmins nd colors generlly ecomes dmged or corrupted. The clcium content in the flour with green mussel shells is exist due to the min clcium component in the form of clcium cronte (CCO) elonging to the green mussel shells (Gregoire, 1972). TABLE VIII. THE MEAN SCORE OF HEDONIC COLOR TEST FOR THE CRACKERS WITH GREEN MUSSEL SHELLS FLOUR SUBSTITUTION Tretment 2.9.52 Steming Hedonic Color Test The men scores of the hedonic color test for the pnelist preference level on the crckers colors of the green mussel shells flour sustitution with different tretments nd increment percentges of shell flour re otined s follows. Bsed on Tle 8, it could e seen tht the mens of hedonic color test to the crckers with green mussel shells flour sustitution on the tretments steming (2.9), steming (.64), oiling (.52), nd oiling (.16). The differences of the hedonic color test to the crckers with green mussel shells flour sustitution on the different tretments nd percentges cn e seen in Tle 9. TABLE IX. The Hevy Metls Led (P) Content of the Crckers with Green Mussel Shells Flour Sustitution. Mussels cn survive nd e settled s filter feeders (filter). Besides, the mussels re not only soring food (plnkton), ut lso nything tht is round including the hevy metls in the wters. According to the Food nd Drug Administrtion Deprtment of Helth of the Repulic of Indonesi (DEPKES RI), the mximum threshold of led (P) on foodstuff cuisines like mussels (Bivlve mollusks) nd se cucumers is 1.5 ppm or mg/kg. The led coming into mrine wters will eventully e found inside the odies of fish nd shrimps or nimls tht live in mrine wters. When the fish re eten y humns, the led will e ccumulted inside the tissues of the humn odies tht re hrmful to the helth s it cuses nemi, nervous system dmge, kidney distortion, disruption of the reproduction system, IQ deteriortion, nd disturnce of the sustnce sorption done y the ones for growth (Arifin, 2002). It cn stimulte premture irth s well (Arisndi, 2004). Therefore, nlysis hs een conducted to determine the content of led (P) in the crckers with green mussel shells flour sustitution. The result shows tht the totl score of the mens rnges etween 0.115 mg/kg to 0.12 mg/kg. This indictes tht the led content is much lower thn the mximum limits set y the Food nd Drug Administrtion Deprtment of Helth of the Repulic of Indonesi (DEPKES RI)..64.16 Line (LV) Error (EV) Totl V ONE-WAY ANALYSIS OF VARIANCE df Squre F test 6.4897* 2.80 7.9444 64.75 88.55 296 299 1.2225 F tle 2.6 The result of nlysis of vrince showed significnt difference for the pnelists preference level on the crckers s color with the green mussel shells flour sustitution. This could e seen from the significnt level with the F-test (6.4) > F-tle (2.6). Therefore, the nlysis ws proceeded y DMRT (Duncn s Multiple Rnge Test) to determine the differences on the pnelists preference level on the crckers s color with the green mussel shells flour sustitution in the different tretments. This cn e seen in Tle 10. TABLE X. THE RESULT OF DMRT FOR COLOR HEDONIC df error 2 2.77 2.92 SSR 0.55058 0.74285 unit 0.71* 0.59* 0.12 Notes: *: Significntly different in to the significnt level of 4.02 0.8710 0.2 0.48* 0.6* The different mens of color hedonic test to the crckers with green mussel shells flour sustitution etween tretment nd (0.71), tretment nd (0.59), tretment nd (0.48), tretment nd (0.6) indicted significnt 46
Advnces in Economics, Business nd Mngement Reserch, volume 28 difference. This ws ecuse the different mens on ech tretment were greter thn the SSR vlue. However, the tretment of nd (0.12), tretment nd (0.2), showed no significnt difference since the different mens on ech tretment were lesser thn the SSR vlue. Drying on foodstuff would chnge its physicl chrcteristics, chemicl sustnces, nd colors. The sustitution tretment with green mussel shells flour tended to lower the crckers s color. This ws ssumedly ffected y the nturl color of the green mussel shells flour with the highest degree of white (rownish white). Color ws the first prmeter tht determines the cceptnce level of consumers on certin product. The reserch using sight ws sujectively significnt in the hedonic color test. According to Winrno (2004), determintion of the foodstuff qulity in generl depends on severl fctors such s flvor, color, texture, nutritionl vlue, nd nother fctor like microiologicl chrcteristics. One of the fctors tht lso determines the qulity nd color cn e used s the indictor of homogeneity nd ripeness s well s wy of processing tht cn e chrcterized y its homogeny or equl color. The pnelist s preference level on the crckers color with the green mussel shells flour sustitution ws ffected y the level of rightness, reddish, nd yellowish. The different colors would decrese the pnelist s preference level on the product. According to Desrosier (1988), the foodstuffs undergoing processing nd heting cn lso hve significnt chnge in their colors. The process of heting, frozen, or drying to the food chnges its physicl nd chemicl qulity. The drying process chnges the physicl, chemicl, nd color of the food. The sustitution tretment with green mussel shells flour tended to lower the crckers color. This ws ssumedly ffected y the nturl color of the green mussel shells flour with the highest degree of white (rownish white). TABLE XI. THE MEAN SCORES OF THE PANELIST S PREFERENCE LEVEL TO THE CRACKERS TEXTURE WITH GREEN MUSSEL SHELLS FLOUR SUBSTITUTION Tretment Steming.99.24.67.59 Texture Hedonic Test Hedonic test results showing the men scores of the pnelist s preference level to the crckers texture with green mussel shells flour sustitution for the different tretments nd flour increment percentges cn e seen in Tle 11. Bsed on Tle XI, the men scores of the pnelist s preference level to the crckers texture with green mussel shells flour sustitution for ech tretment re.99 for,.67 for,.4 for, nd.9 for. The difference in texture hedonic test of the crckers with green mussel shells flour sustitution for different tretments nd percentges cn e seen in Tle 12. TABLE XII. ONE-WAY ANALYSIS OF VARIANCE Line (LV) Error (EV) Totl V df Squre 21.16 7.05 27.52 296 0.9240 294.68 299 F tle F test 7.601* 2.6 The result of nlysis of vrince showed significnt difference on pnelist s preference level to the crckers texture with green mussel shells flour sustitution. This could e seen from the level of significnt in which F-test (7.6) > Ftle (2.6). Therefore, the nlysis ws proceeded y DMRT (Duncn s Multiple Rnge Test) to determine the differences on pnelist s preference level to the crckers texture with green mussel shells flour sustitution with different tretments tht could e seen in Tle 1. TABLE XIII. Error df SSR unit * THE RESULT OF DMRT FOR TEXTURE HEDONIC 2 2.77 0.07467 2.92 0.24116 4.02 0.5216 0.2* 0.75* 0.4* 0.40* 0.08 0.5* Notes: : Significntly different in to the significnt level of From the tle, it could e nlyzed tht the men differences of texture hedonic test on the crckers with green mussel shells flour sustitution for the tretments were s follows: nd (0.2), nd (0.75), nd (0.4), nd (0.42), nd (0.5). The results were significntly different ecuse the men difference on the ech tretment ws greter thn the SSR. However, the men difference on the crckers with green mussel shells flour sustitution for the tretments nd (0.08) indicted no significnt difference ecuse the men difference on the ech tretment ws lesser thn the SSR. The sustitution of green mussel shells flour cused decresing ility of the tpioc strch grnules in soring the wter, so the crckers cvities declined in the frying process nd it mde the crckers not crispy. Texture is one of the most importnt fctors in the crckers products. The sustitution of green mussel shells flour hs decresed ility of the tpioc strch grnules in soring the wter, so the crckers cvities decline in the frying process nd it mde the crckers not crispy. Indeed, the frying process will occur evportion ounded in the strch gel due to the incresing temperture resulting vpor pressure urging the strch gel, so it cuses the development of cvities in the fried crckers (Siw et l, 1985). 47
Advnces in Economics, Business nd Mngement Reserch, volume 28 TABLE XVI. Flvor Hedonic Test Error df SSR unit The result of hedonic test showed tht the men scores on pnelist s preference level to the crckers flvor with green mussel shells flour sustitution with different tretments nd flour increment percentges were s follows. TABLE XIV. THE MEAN SCORE OF THE PANELIST S PREFERENCE LEVEL TO THE CRACKERS FLAVOR WITH GREEN MUSSEL SHELLS FLOUR SUBSTITUTION * Tretment 2.9.52 Steming.64.16 Bsed on Figure 14, the men scores of the pnelist s preference level to the crckers flvor with green mussel shells flour sustitution for ech tretment re 2.51 for,.29 for,.09 for, nd.27 for. The difference in flvor hedonic test of the crckers with green mussel shells flour sustitution for different tretments nd percentges cn e seen in Tle 15. The result of nlysis of vrince showed significnt difference on pnelist s preference level to the crckers flvor with green mussel shells flour sustitution. This could e seen from the level of significnt in which F-test (15.88) > Ftle (2.6). Therefore, the nlysis ws proceeded y DMRT (Duncn s Multiple Rnge Test) to determine the differences on pnelist s preference level to the crckers flvor with green mussel shells flour sustitution with different tretments tht could e seen in Tle 16. TABLE XV. ONE-WAY ANALYSIS OF VARIANCE Line (LV) Error (EV) Totl V df Squre F test 15.8809* 57.61 19.20444 57.95 296 1.209279 415.56 299 F tle 2.6 From the tle, it could e nlyzed tht the men differences of flvor hedonic test on the crckers with green mussel shells flour sustitution for the tretments were s follows: nd (0.75), nd (0.59), nd (0.76). The results were significntly different ecuse the men difference on the ech tretment ws greter thn the SSR. However, the men difference on the crckers with green mussel shells flour sustitution for the tretments nd (0.16), nd (0.01), nd (0.17) indicted no significnt difference ecuse the men difference on the ech tretment ws lesser thn the SSR. The sustitution of green mussel shells flour influenced the pnelist s preference level to the crckers flvor. THE RESULT OF DMRT FOR FLAVOR HEDONIC 2 2.77 0.5172 0.75* 2.92 0.70779 0.59* 0.16 4.02 0.8477 0.76* 0.01 0.17 Notes: : Significntly different in to the significnt level of Flvor plys n importnt role on the existence of product. In dily life, consumers re pprecite nd re willing to py more for the delicious food or for wht they like, without considering the nutritionl composition or other ojective chrcteristics. According to Winrno (2004), flvor is ssessed more using the sense of tste. The men scores of the pnelist s preference level to the crckers flvor with green mussel shells flour sustitution showed significnt difference on the pnelist s preference level in terms of tste. IV. CONCLUSION The result of nlysis for crckers color with the sustitution of green mussel shells flour, steming nd oiling tretments with dn, were 40.07 to 6 for color L (rightness), 1.57 to 1.1 for color + (reddish), nd 5.2 to 4.2 for color + (yellowish). The results of nlysis the texture mens (hrdness) of the crckers with green mussel shells flour sustitution with the tretment nd different flour percentge rnged from 19.6 (steming method with sustitution of green mussel shells flour ) to 2.067 (oiling method with sustitution of green mussel shells flour ) The result of nlysis on clcium content indicted tht the highest men score ws on the tretment (oiling method with sustitution of green mussel shells flour ) with 96.81 nd the lowest men score ws on the tretment (steming method with sutitution of green mussel shells flour ) with 52.52. The pnelist s preference level to the crckers color with green mussel shells flour sustitution on the tretment (steming method with sustitution of green mussel shells flour ) ws the most liked color (hs the highest men of color orgnoleptic, tht ws.64). The pnelist s preference level to the crckers texture on the tretment (steming method with sustitution t of green mussel shells flour ) hd the highest men of texture orgnoleptic, tht ws.99. The pnelist s preference level to the most liked flvor with green mussel shells flour sustitution ws on the tretment (oiling method with sustitution of green mussel shells flour ) with the highest men of flvor orgnoleptic, tht ws.27. REFERENCES Arifin, Z. (2002). Pencemrn di Teluk Memprihtikn. Hrin Sur Pemrun. Jkrt 48
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