The Effect Of Concentration And Type Of Soaking Solution (Phosphate And Non-Phosphate) On Physical-Sensory Quality Of Frozen Vannamei Shrimp

Frozen vaname shrimp is one of the leading export products from Indonesian fishing industry sector. Soaking an important step in frozen processing chain to increase yield and quality final product. This study aims determine effect adding additives (STPP Turbo) at various concentrations soaking on physical-sensory white shrimp. used factorial RAK with factors I: (1) STPP 3%; (2) 5%, factor II: Turbo 2%; 4%. The parameters observed included physical (net recovery, loss, drip cooking check size) sensory (appearance, smell, taste, texture). Data were analyzed by analysis variance (ANOVA) DMRT follow-up test (for quality), Dunnet quality) 95% confidence level. Descriptive statistical was for data that did not meet ANOVA test. results showed addition had no significant (α> 0.05) net product quality. percentage stage losses influenced recovery gross shrimp, all treatments tested acceptable panelists.