Nutritional Composition, Sensory Properties and Antioxidant Activity of A Newly Developed Instant Cream Soup Made from Shrimp (Litopenaeus Vannamei) and Beetroot (Beta Vulgaris L.) DUDUNG ANGKASA 1 *, YUGES SAPUTRI MUTTALIB 1 , NAOMI CHANDRA 1 , PUTRI RONITAWATI 1 and DZUL FADLY 2 1 Department of Nutritional Science, Faculty of Health Sciences, Universitas Esa Unggul, Jakarta, Indonesia. Jalan Arjuna Utara 9 Tol Tomang West Jakarta-Indonesia. 2 Department of Food Technology, Faculty of Agriculture, Tanjungpura University, Pontianak- Indonesia. Abstract Shrimp (Litopenaeus vannamei) and beetroot (Beta vulgaris l.) are two promising protein and mineral food sources. Both have a high potential to be developed as a cream soup that can alleviate micronutrient (iron and folic acid) defciencies among pregnant women. To our knowledge, lack of efort to develop a cream soup made from marine products, particularly shrimp, was classifed as one of the most perishable foods. The current study tries to develop cream soup formulas and examine their nutritional composition, sensory properties, and antioxidant activity. The ratio of shrimp and beetroot were formulated into F0 (200g: 0g); F1 (150g: 50g); F2 (100g: 100g); and F3 (50g: 150g) and were dried in drum dryer to produce instant cream soup. Proximate and other micronutrient content analyses were carried out in an accredited laboratory. At the same time, 16 semi-trained panellists evaluated sensory properties (descriptive test). At the same time, antioxidant activity was determined by the DPPH method and expressed as IC50. All formulations met the national standard for instant cream soup. F2 had a score above 7.0 for all hedonic parameters and had determsined as the best formula. F2 contained, per 100 gram, 49.25% carbohydrate, 10.26% fat, 26.68% protein, 4.75% moisture, 9.05% ash, 1.69 mg iron and 14.68 µg folic acid. F2 fulflled the 'high protein' and 'iron source' nutrition claims based on the Indonesian Food Article History Received: 09 September 2020 Accepted: 22 April 2021 Keywords Antioxidant; Beetroot; Drum Dryer; Instant Cream Soup; Shrimp. CONTACT Dudung Angkasa dudung.angkasa@esaunggul.ac.id Department of Nutritional Science, Faculty of Health Sciences, Universitas Esa Unggul, Jakarta, Indonesia. Jalan Arjuna Utara 9 Tol Tomang West Jakarta-Indonesia. © 2021 The Author(s). Published by Enviro Research Publishers. This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: http://dx.doi.org/10.12944/CRNFSJ.9.2.32 Current Research in Nutrition and Food Science www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 09, No. (2) 2021, Pg. 692-699