The Effect of Angkak and Chitosan Amounts on The Organoleptic Properties of Shrimp Corned
- 10.2991/iconhomecs-17.2018.40How to use a DOI?
- shrimp corned, chitosan, angkak, potassium nitrate, dry cured
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.
- © 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/).
Cite this article
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 -