Abstract
The white shrimp (Penaeus merguensis)is abundant in Indonesia which could be made the jerky product to increase its shelflife. This study was aimed to determine the quality and shelflife of vacuum and non- vacuum packed white shrimp jerky stored at room temperature. And, the packed of white shrimp jerky was stored at room temperature for 0, 3, 6 and 9 days. The data obtained were analyzed using paired sample t-test. The condition of packaging had affected the quality and storage times for this jerky. The average water content value was 23,01% (dry basis,db) for all the treatments. For 9 days, the TVB-N (total volatile based- nitrogen) and TPC (total plate count) were 22,41% mgN/100g and 3,27 log CFU/g (vacuum packed), then 26,52 mgN/100g and 6.12 log CFU/g (non-vacuum packed), respectively. During storage, total yeast and fungi, as well as aw (activity water), have increased. The vacuum- packaged white shrimp jerky was the best option for storing this product, and it has a shelflife of up to 9.
Highlights
Udang merupakan salah satu sumber daya hayati yang sangat melimpah di Indonesia, baik udang dari perairan tawar, payau maupun laut
Paper must be submitted to http://journal.trunojoyo.ac.id/agrointek/index and journal template could be download here
The abstract is a condensed version of an article, and contains important points ofintroduction, methods, results, and conclusions
Summary
Penelitian ini dilaksanakan di Laboratorium Pengolahan Hasil Perikanan, Laboratorium Kimia dan Biokimia Hasil Perikanan, Laboratorium Mikrobiologi dan Bioteknologi Hasil Perikanan, Laboratorium Rekayasa Energi dan Pengolahan Limbah Jurusan Teknik Kimia Fakultas Teknik Universitas Sriwijaya, Indralaya.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
