Processing and Sensory Quality of Dried Rebon Shrimps from the Katapang Doyong Coastal Area, Pangandaran Regency
Junianto
Department of Fisheries, Padjadjaran University, Indonesia.
Nury Nurmalasari *
Fisheries Study Program K. Pangandaran, Padjadjaran University, Indonesia.
Atik Nurhasanah
Fisheries Study Program K. Pangandaran, Padjadjaran University, Indonesia.
Rizki Yudha Ramadan
Fisheries Study Program K. Pangandaran, Padjadjaran University, Indonesia.
Firda Zakiyatunisa Justica
Fisheries Study Program K. Pangandaran, Padjadjaran University, Indonesia.
Muhammad Faiq Zhilalul Haq
Fisheries Study Program K. Pangandaran, Padjadjaran University, Indonesia.
Raj Surya Alika
Fisheries Study Program K. Pangandaran, Padjadjaran University, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
This research aims to analyze the production process and organoleptic quality of dried shrimp produced in Katapang Doyong, Pangandaran-West Java, Indonesia. The research method used was a survey method. The research procedure was conducted in two stages. The first stage observed the process of making dried shrimp products, and the second stage tested the organoleptic quality of the dried shrimp produced. The analysis of dried shrimp production was conducted by observing the production site and interviewing workers and business owners. The organoleptic quality testing was performed using scoring tests. The research results concluded that the production process of dried shrimp in Lapang Katapang Doyong, Pangandaran consisted of three stages, namely cleaning, drying through the sun-drying process, and packaging. The organoleptic quality of the dried shrimp produced averaged above 8. Overall, it meets the requirements of food quality and safety as stipulated in the National Standardization Agency, with a minimum organoleptic value of 7 for dried shrimp.
Keywords: Food safety, drying, packaging, flavor, scoring test