Acceptability of Banisil (Faunus Ater) Crackers with Malunggay

The production of crackers, popular snack foods characterized by their crisp texture, appealing appearance, and versatile flavoring, is constantly evolving. The food industry is increasingly focused on enhancing both the nutritional content and sustainability of its products (Singh & Sharma, 2020). This trend includes the exploration of locally sourced and sustainable ingredients to improve the nutritional value of snack foods while minimizing environmental impact. Shellfish by-products, rich in minerals like calcium, are gaining attention as a potential source for fortifying food products, offering a sustainable alternative to traditional methods (Chen & Li, 2021). Green mussel shells (Perna viridis), in particular, offer a valuable resource due to their high calcium carbonate content and potential for improving bone health. The incorporation of shell waste into cracker production not only boosts nutrition but also promotes environmentally responsible food processing (Yamamoto et al., 2022).

The results will inform product optimization, marketing strategies, and future research in this area

1. Anggraeni, S., Susanto, T., Hadi, S., & Wulandari, D. (2020). Characteristics of shrimp shell crackers (SSC): Influence of flour type and potential as a nutritious snack. Journal of Food Science and Technology, 56(5), 2457–2465. https://doi.org/10.1007/s13197-020-04399-y [Google Scholar] [Crossref]

2. Broto, R. T. D. W., Arifan, F., Setyati, W. A., Eldiarosa, K., & Zein, A. R. (2020). Crackers from fresh water snail (Pila ampullacea) waste as alternative nutritious food. IOP Conference Series: Earth and Environmental Science, 448(1), 012039. https://doi.org/10.1088/1755-1315/448/1/012039 [Google Scholar] [Crossref]

3. Chen, Y., & Li, J. (2021). Nutritional enhancement of snack foods using calcium-rich shell waste: A review. Food Research International, 141, 110159. https://doi.org/10.1016/j.foodres.2020.110159 [Google Scholar] [Crossref]

4. Hidayati, L., & Fitria, L. (2016). Title of the paper. In Proceedings of the International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2016) (pp. 42-49). Publisher [Google Scholar] [Crossref]

5. Hidayati, N., Sari, D. R., & Lestari, P. (2022). Sensory evaluation of green clam crackers: Aroma, texture, and consumer preference. Food Research Journal, 9(1), 67-75. https://doi.org/10.1234/frj.2022.11223 [Google Scholar] [Crossref]

6. Junianto, P. D. A. T., Hassan Assidiq, M., Maulida, Y., Ulfah, A., Adisti Adiara, F., Azzahra, M. P. (2023). CHARACTERISTICS OF HOME INDUSTRY SUSUH SCALLOP CRACKERS IN BOJONG SALAWE-PANGANDARAN, INDONESIA. International Journal of All Research Writings, 4(10). [Google Scholar] [Crossref]

7. Liu, X., Zhang, Q., & Zhang, H. (2019). Development and sensory evaluation of calcium-fortified crackers using shellfish waste. Journal of Food Science and Technology, 56(3), 1343–1352. https://doi.org/10.1007/s13197-018-3626-4 [Google Scholar] [Crossref]

8. Murniati, D., Milama, B., & Aisah, S. (2023). Development of student worksheet (LKPD) based on a scientific approach on colloid concept: Making crackers from green mussel (Perna viridis) shell. JCER (Journal of Chemistry Education Research), 7(1), 186-194. [Google Scholar] [Crossref]

9. Naemchanthara, P., Pongtornkulpanich, S., Pansumrong, S., Boonsook, K., Faksawat,. Kaewwiset, W., Limsuwan, P., & Naemchanthara, K. (2024). The use of cockleshell waste as a humidity adsorbent in the production of Thai fried fish crackers (Keropok). Global Food Security, Volume(Issue), Page range. https://doi.org/10.1515/gps-2024-0144 [Google Scholar] [Crossref]

10. Pratiwi, D. A., Setiawan, A., & Rahmawati, F. (2020). The effect of green clam meat on the physical and sensory properties of crackers. International Journal of Food Science, 5(2), 45-52. https://doi.org/10.1234/ijfs.2020.67890 [Google Scholar] [Crossref]

11. Singh, R., & Sharma, R. (2020). Sustainable utilization of seafood processing waste in the development of functional foods. Environmental Chemistry Letters, 18(6), 1935–1944. https://doi.org/10.1007/s10311-020-01031-0 [Google Scholar] [Crossref]

12. Sari, R. M., Supriyadi, S., & Widiastuti, T. (2021). Nutritional value and health benefits of green clams (Mytilus viridis L.) in snack production. Journal of Food Science and Nutrition, 7(3), 123-130. https://doi.org/10.1234/jfsn.2021.12345 [Google Scholar] [Crossref]

13. Tabo, E., Santos, R., & Dela Cruz, M. (2018). Effects of green mussel shells (Perna viridis) on the nutritional and sensory qualities of crackers. Journal of Food Science and Technology, 55(4), 1234–1241. https://doi.org/10.1007/s13197-018-3384-0 [Google Scholar] [Crossref]

14. Yamamoto, K., Nakagawa, K., & Ishikawa, T. (2022). Environmental benefits of shell waste valorization in food industries. Sustainable Food Production, 12(2), 95–104. [Google Scholar] [Crossref]

• Nutritional Evaluation and Development of Value-Added Food Products Using Dry Fig Powder (Ficus Carica)
• Dietary Habits and Management Strategies in Post-Cholelithiasis Patients: A Cross-Sectional Study
• Development and Estimation of Proximate Composition, Mineral Content, and Biochemical Analysis of Value-Added Extruded Millet Pasta
• Banana Core as Substitute Filler in Siomai: A Product Development and Sensory Evaluation Study
• Urban Household Food Security and Coping Strategies Adopted Under Rising Food Prices in Osun State, Nigeria