Physicochemical and sensory properties from indonesian white shrimp (Penaeus merguiensis) jerky
2019
Susi Lestari | Sherly Ridhowati | Shanti Dwita Lestari | Dwi Inda Sari
Dendeng or jerky is the Indonesian traditional dried meat. It is commonly produced by using some spices and addition of starch at various levels. In this research, jerky was made by using fresh white shrimp flesh. White shrimp jerky is a versatile food product for consumption as a snack or meal. This research used three formulations with tapioca flour additions at 0% (A0, control), 5% (A1), 10% (A2), and 15% (A3) based on shrimp flesh weight. Shrimp does not have a wide surface like beef meat, so the processing of shrimp jerky involved only two steps, namely grinding and pressing. The protein, ash and water contents decreased with an increase in the percentage of tapioca flour. The sensory analysis of quantitative data revealed that no parameters were significantly different, except for textural properties. Overall, the addition of tapioca flour not exceeding 10% produced better physicochemical and sensory properties, similar to those of A0, the control. Shrimp jerky produced with or without flour could be a potential food product for consumption as a snack or meal.
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