The Effect Of Concentration And Type Of Soaking Solution (Phosphate And Non-Phosphate) On Physical-Sensory Quality Of Frozen Vannamei Shrimp
Frozen vaname shrimp is one of the leading export products from the Indonesian fishing industry sector. Soaking is an important step in the frozen shrimp processing chain to increase the yield and quality of the final product. This study aims to determine the effect of adding additives (STPP and Tur...
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| Format: | Article |
| Language: | English |
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Unived Press
2022-06-01
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| Series: | Agritepa |
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| Online Access: | https://jurnal.unived.ac.id/index.php/agritepa/article/view/1851 |
| _version_ | 1797334357078179840 |
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| author | Annis Mulyani Agung Dwi Desiana Nuriza Putri Noor Harini |
| author_facet | Annis Mulyani Agung Dwi Desiana Nuriza Putri Noor Harini |
| author_sort | Annis Mulyani |
| collection | DOAJ |
| description | Frozen vaname shrimp is one of the leading export products from the Indonesian fishing industry sector. Soaking is an important step in the frozen shrimp processing chain to increase the yield and quality of the final product. This study aims to determine the effect of adding additives (STPP and Turbo) at various concentrations in soaking shrimp on the physical-sensory quality of frozen white vaname shrimp. This study used factorial RAK with factors I: (1) STPP 3%; (2) STPP 5%, and factor II: (1) Turbo 2%; (2) Turbo 4%. The quality parameters observed included physical quality (net recovery, step loss, drip loss, cooking loss, increase in check size) and sensory quality (appearance, smell, taste, texture). Data were analyzed by analysis of variance (ANOVA) and DMRT follow-up test (for physical quality), and Dunnet follow-up test (for sensory quality) at 95% confidence level. Descriptive statistical analysis was used for data that did not meet the ANOVA test. The results showed that the addition of STPP and Turbo at various concentrations had no significant effect (α> 0.05) on net recovery, step loss, cooking loss, and product sensory quality. The percentage of stage losses is influenced by the net recovery and gross recovery of shrimp, and all the treatments tested were acceptable to all panelists. |
| first_indexed | 2024-03-08T08:19:39Z |
| format | Article |
| id | doaj.art-c153e0e6f82d451c8c30bf4145e63f91 |
| institution | Directory Open Access Journal |
| issn | 2407-1315 2722-1881 |
| language | English |
| last_indexed | 2024-03-08T08:19:39Z |
| publishDate | 2022-06-01 |
| publisher | Unived Press |
| record_format | Article |
| series | Agritepa |
| spelling | doaj.art-c153e0e6f82d451c8c30bf4145e63f912024-02-02T06:27:34ZengUnived PressAgritepa2407-13152722-18812022-06-019111610.37676/agritepa.v9i1.18511851The Effect Of Concentration And Type Of Soaking Solution (Phosphate And Non-Phosphate) On Physical-Sensory Quality Of Frozen Vannamei ShrimpAnnis Mulyani0Agung Dwi1Desiana Nuriza Putri2Noor Harini3Universitas Muhammadiyah MalangPT Istana Cipta SembadaUniversitas Muhammadiyah MalangUniversitas Muhammadiyah MalangFrozen vaname shrimp is one of the leading export products from the Indonesian fishing industry sector. Soaking is an important step in the frozen shrimp processing chain to increase the yield and quality of the final product. This study aims to determine the effect of adding additives (STPP and Turbo) at various concentrations in soaking shrimp on the physical-sensory quality of frozen white vaname shrimp. This study used factorial RAK with factors I: (1) STPP 3%; (2) STPP 5%, and factor II: (1) Turbo 2%; (2) Turbo 4%. The quality parameters observed included physical quality (net recovery, step loss, drip loss, cooking loss, increase in check size) and sensory quality (appearance, smell, taste, texture). Data were analyzed by analysis of variance (ANOVA) and DMRT follow-up test (for physical quality), and Dunnet follow-up test (for sensory quality) at 95% confidence level. Descriptive statistical analysis was used for data that did not meet the ANOVA test. The results showed that the addition of STPP and Turbo at various concentrations had no significant effect (α> 0.05) on net recovery, step loss, cooking loss, and product sensory quality. The percentage of stage losses is influenced by the net recovery and gross recovery of shrimp, and all the treatments tested were acceptable to all panelists.https://jurnal.unived.ac.id/index.php/agritepa/article/view/1851physical-sensory propertiessoakingstppturbovannamei shrimp |
| spellingShingle | Annis Mulyani Agung Dwi Desiana Nuriza Putri Noor Harini The Effect Of Concentration And Type Of Soaking Solution (Phosphate And Non-Phosphate) On Physical-Sensory Quality Of Frozen Vannamei Shrimp Agritepa physical-sensory properties soaking stpp turbo vannamei shrimp |
| title | The Effect Of Concentration And Type Of Soaking Solution (Phosphate And Non-Phosphate) On Physical-Sensory Quality Of Frozen Vannamei Shrimp |
| title_full | The Effect Of Concentration And Type Of Soaking Solution (Phosphate And Non-Phosphate) On Physical-Sensory Quality Of Frozen Vannamei Shrimp |
| title_fullStr | The Effect Of Concentration And Type Of Soaking Solution (Phosphate And Non-Phosphate) On Physical-Sensory Quality Of Frozen Vannamei Shrimp |
| title_full_unstemmed | The Effect Of Concentration And Type Of Soaking Solution (Phosphate And Non-Phosphate) On Physical-Sensory Quality Of Frozen Vannamei Shrimp |
| title_short | The Effect Of Concentration And Type Of Soaking Solution (Phosphate And Non-Phosphate) On Physical-Sensory Quality Of Frozen Vannamei Shrimp |
| title_sort | effect of concentration and type of soaking solution phosphate and non phosphate on physical sensory quality of frozen vannamei shrimp |
| topic | physical-sensory properties soaking stpp turbo vannamei shrimp |
| url | https://jurnal.unived.ac.id/index.php/agritepa/article/view/1851 |
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