Articles

Found 2 Documents
Search
Journal : Jurnal Agroindustri

Penggunaan Coating Karaginan Terhadap Mutu Organoleptik Udang Kupas rebus Selama Penyimpanan Dingin Herliany, Nurlaila Ervina; Santoso, Joko; Salamah, Ella
Jurnal Agroindustri Vol 3 No 2 November 2013
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (137.4 KB)

Abstract

One of the most...................
EFFECTS OF CARRAGEENAN COATING ON ORGANOLEPTIC QUALITY OF BOILED SHRIMP DURING REFRIGERATION STORAGE Herliany, Nurlaila Ervina; Santoso, Joko; Salamah, Ella
Jurnal Agroindustri Vol 3, No 2 (2013)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1010.34 KB) | DOI: 10.31186/j.agroind.3.2.61-70

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).