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

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.
AIM: 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 Atomic Absorption Spectrophotometry method. 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: Therefore, Lebon shrimp may be used as an alternative to local ingredients to improve the nutritional value of children’s foods.