<div style="text-align: justify;">Amplang is typical food most known to the public in Indonesia and is a snack with low protein and high fat content. The research was aimed to determine the effect of fortified rebon shrimp <em>Mysis relicta</em> protein concentrate on amplang processing. The parameters included organoleptic test, proximate analysis (moisture, protein, fat, ash contents) and amino acid profile of the best treatment. From the results, the organoleptic acceptability of amplang processing revealed that 10% fortification of <em>M. relicta</em> protein concentrate (K<sub>2 </sub>sample) in amplang processing was strongly like. The characteristics of the preferred amplang were brownish appearance: brownish (3.59), typical marine product odor (3.45), delicious flavor (3.43), and crunchy texture (2.96). Furthermore, proximate values were moisture (3.60%), protein (11.12%), fat (3.85%), ash (2.00%), and it had 9 essential amino acids and 8 non-essential amino acid dominated by glutamate acid (4.09%).</div>

<div style="text-align:justify">Characteristics of Amplang (Indonesian Traditional Snack) Fortified Rebon Shrimp (<em>Mysis relicta</em>) Protein Concentrate</div>

Characteristics of Amplang (Indonesian Traditional Snack) Fortified Rebon Shrimp (Mysis relicta) Protein Concentrate