Processing and Sensory Quality of Dried Rebon Shrimps from the Katapang Doyong Coastal Area, Pangandaran Regency

This research aims to analyze the production process and organoleptic quality of dried shrimp produced in Katapang Doyong, Pangandaran-West Java, Indonesia. The method used was a survey method. procedure conducted two stages. first stage observed making products, second tested produced. analysis by observing site interviewing workers business owners. testing performed using scoring tests. results concluded that Lapang Pangandaran consisted three stages, namely cleaning, drying through sun-drying process, packaging. averaged above 8. Overall, it meets requirements food safety as stipulated National Standardization Agency, with minimum value 7 for shrimp.