Proximate, Mineral and Vitamin Analysis of Rebon Shrimp Diversification Products as an Indonesian Local Product: Supplementary Food for Malnourished Children

Sri Sulistyawati  Anton; Agussalim  Bukhari; Aidah Juliaty A. Baso; Kadek Ayu  Erika; Isymiarni  Syarif

doi:10.3889/oamjms.2021.7632

Authors

Sri Sulistyawati Anton Department of Medical Science, Faculty of Medicine, Hasanuddin University, Makassar, Indonesia; Yoga and Health Study Program, Faculty of Brahma Widya, I Gusti Bagus Sugriwa Hindu State University of Denpasar, Denpasar, Indonesia https://orcid.org/0000-0001-8837-2842
Agussalim Bukhari Department of Nutritional Science, Faculty of Medicine, Hasanuddin University, Makassar, Indonesia
Aidah Juliaty A. Baso Department of Pediatrics, Faculty of Medicine, Hasanuddin University, Makassar, Indonesia
Kadek Ayu Erika Department of Pediatrics, Faculty of Nursing, Hasanuddin University, Makassar, Indonesia
Isymiarni Syarif Department of Medical Surgical Nursing, Faculty of Health Science, Islamic University of Makassar, Makassar, Indonesia

DOI:

https://doi.org/10.3889/oamjms.2021.7632

Keywords:

Rebon shrimp (Acetes sp.), Local food product, Diversification, Nutritional value

Abstract

Background: Rebon shrimp (Acetes sp.) is a local food in the coastal areas of Southeast Asia that has good nutritional potential. It is a nutrient-rich food, high in protein, and beneficial to human health, but the utilization of rebon shrimp is still very low. Aims: This study aims to measure the proximate and mineral analysis of various rebon shrimp products that can be used as supplementary food, expected to be popularly used and consumed by the Indonesian people, particularly those of low economic income. Methods: The diversified products in this study are meatballs, floss, nuggets, fish sticks, and fish cakes made from Rebon Shrimp (Acetes sp.). The proximate levels were analyzed referring to the AOAC method, The mineral content Fe and Zn were analyzed using the AAS method. The Vitamins A and Vitamin C were determined by spectrophotometric methods and titrimetry methods. Results: This study revealed that rebon shrimp could be used in making children's healthy snacks. Snacks with rebon shrimp contributed to moisture (8.79 – 72.58 %), ash (5.06 – 10.29%), crude protein (20.41 – 27.93 %), crude fat (3.09 – 47.16%), and crude fiber (0.35 – 3.36 %). In addition, these foods also contained several important minerals and vitamins for the body, such as iron (9.47– 56.13 ppm), zinc (4.05– 40.02 ppm), Vitamin A (0.016 – 0.045%), and vitamin C (0.11 – 0.19%). Conclusion: Thus, rebon shrimp is potentially used as an alternative to local ingredients to improve the nutritional quality of children's food.

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