Cassava Lanting Substituted with Mole Crab (Emerita emeritus) Flour to Increase Calcium Content
DOI:
https://doi.org/10.12928/jafost.v7i2.16110Keywords:
Calcium content, Cassava lanting, Mole crab flour, Sensory characteristics, Substitution formulationAbstract
The fact that most Indonesians only get about 40% of the suggested daily allowance of calcium shows how important it is to come up with new foods that use calcium-rich local ingredients. Mole crab (Emerita emeritus), a crustacean that lives along the southern coast of Java, has a lot of calcium and could be used instead of other ingredients in some traditional foods. This study contributed the best mole crab flour substitution in cassava-based lanting formulation and evaluated its chemical and sensory properties. Three replications were used in a completely randomized design with a single factor, mole crab flour replacement amounts of 0, 5, 10, 15, and 20% (P0–P4). Hedonic evaluation, nutritional value calculation, moisture, ash, fat, protein, carbohydrate, and calcium content were evaluated. The results demonstrated that increasing levels of mole crab flour substitution significantly enhanced calcium, protein, and ash contents, while moisture content decreased and fat content fluctuated. Sensory evaluation showed that panelist acceptance of appearance, texture, and taste improved up to the optimum formulation at P2, then declined at higher substitution levels due to the dominance of fishy odor and flavor. Based on the exponential comparison method, P2 was selected as the best formulation because it provided the most balanced improvement in nutritional quality and sensory acceptability, contributing approximately 15% of the daily value for calcium per serving. These findings suggest that mole crab flour substitution in lanting could help communities in southern Java construct calcium-rich functional native meals to boost mineral intake.
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