Uji Organoleptik Keripik Udang (L. vannamei) Hasil Penggorengan Vakum


 Organoleptic tests are very important to use in assessing the quality and safety of a food beverage product. The human senses instruments used organoleptic tests, which include sight, smell, taste, touch hearing. vacuum fryer is technological innovation that can fry fruits, vegetables fishery products at low temperature pressure conditions. advantages this process product does not burn, nutrients lost, taste aroma match original ingredients there no need other preservatives. aim study was determine consumer's acceptance preference response vacuum-fried shrimp chips. research carried out two stages, first stage acceptability for chips produced by frying three treatments (80°C, 85°C, 90°C). second resulting from recommended combined with freezing (-2°C, -12°C, -24°C). were on 60 untrained panelists based aroma, texture color parameters. test results fried chips, highest score obtained 90°C -2°C treatment. successively color, scent.