Jurnal Agroindustri
Vol 3, No 2 (2013)

EFFECTS OF CARRAGEENAN COATING ON ORGANOLEPTIC QUALITY OF BOILED SHRIMP DURING REFRIGERATION STORAGE

Nurlaila Ervina Herliany (Program Studi Ilmu Kelautan, Fakultas Pertanian Universitas Bengkulu)
Joko Santoso (Departemen Teknologi Hasil Perairan, FPIK IPB)
Ella Salamah (Departemen Teknologi Hasil Perairan, FPIK IPB)



Article Info

Publish Date
18 Nov 2013

Abstract

One of the most popular seafood in the world is shrimp, including cooked shrimp. Boiled shrimp is a value added product with high protein content, specific taste, ready to eat, and have an interested colour for consumers. Boiled shrimp must be protected from quality deterioration during storage. The research was carried out to study the effect of carrageenan coating to inhibit the quality deterioration of boiled shrimp based on organoleptic evaluation during refrigeration storage (4-6oC). Peeled undevined (PUD) vannamei (Litopenaeus vannamei) with size 60-70 was used as object. The boiled shrimps treated with two treatmens, which were coated and uncoated boiled shrimps. Application of coating carrageenan on boiled shrimp indicate that coating application could extend its shelf life, proved by higher organoeptic value than uncoated product, based on organoleptic evaluation for frozen boiling shrimp (SNI 01-2346-2006).

Copyrights © 2013






Journal Info

Abbrev

agroindustri

Publisher

Subject

Agriculture, Biological Sciences & Forestry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering

Description

Jurnal Agroindustri is a journal (scientific publication) made available by the Department of Agricultural Technology, Faculty of Agricultural, University of Bengkulu. It is jointly published with the Publication Board of Agriculture Faculty (BPFP) and Indonesian Association of Agro-industrial ...