Characteristics of Fresh Water Lobster Carapaces Flour (Cherax quadricarinatus)

Abstract This study aims to determine the organoletic and chemical characteristics of freshwater crayfish carapace flour. The treatment was drying in an oven at a temperature 80°C for 24 hours. parameters analyzed were amount yield, organoleptic value proximate value. Based on results study, yield 92.45%. is based percentage consumer acceptance test that likes color 98.25%, taste 95%, aroma 90%, texture with bright reddish color, savory taste, not too fishy aroma, dry smooth texture. are: water content (4.24%), protein (15.37.%), fat (2.07%), ash (4.2%), non-nitrogen extract material 1.63% crude fiber 19.86%. From data these it can be concluded flour used as fortification processed products.