The Effect of Angkak and Chitosan Amounts on The Organoleptic Properties of Shrimp Corned

DOI

10.2991/iconhomecs-17.2018.40How to use a DOI?

Keywords

shrimp corned, chitosan, angkak, potassium nitrate, dry cured

Abstract

This study aims to know: 1) the influence on adding the amounts of angkak and chitosan to the organoleptic properties based tenderness, color, flavor, taste, and preferences and 2) nutrients from shrimp corned best applied on angkak and chitosan. This research included a kind of experiment with a single factorial design. Data were collected by 11 skilled panelists from Department of Home Economics Studied Program at Universitas Negeri Surabaya lecturers. The instrument used was observation check list form. The data were analyzed by Friedman test and Multiple Comparison tests to know the effect between the treatments. The proximate test data were analyzed descriptively. The results showed that: 1) There is influence on adding the amount of chitosan and angkak based on tenderness, but not the color, flavor, taste and preferences on corned shrimp; 2) levels of shrimp corned nutrition (in percentage) contains protein for about 19.88, 10.51 fat, carbohydrate 5.10 and 61.58 water.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Lucia Tri Pangesthi
AU  - Lilis Sulandari
PY  - 2017/09
DA  - 2017/09
TI  - The Effect of Angkak and Chitosan Amounts on The Organoleptic Properties of Shrimp Corned
BT  - Proceedings of the 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017)
PB  - Atlantis Press
SP  - 168
EP  - 170
SN  - 2352-5398
UR  - https://doi.org/10.2991/iconhomecs-17.2018.40
DO  - 10.2991/iconhomecs-17.2018.40
ID  - Pangesthi2017/09
ER  -