?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=EFEK+COATING+DENGAN+KITOSAN+DAN+WAKTU+PENCELUPAN%0D%0APADA+COOKING+LOSS+DAN+SENSORI+UDANG+VANAME%0D%0A(Litopenaeus+Vannamei)+SELAMA+PENYIMPANAN+DINGIN&rft.creator=ATIKA+DWI+CAHYANI%2C+1714231005&rft.subject=600+Teknologi+(ilmu+terapan)&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=The+rapid+deterioration+of+fresh+shrimp+(Litopenaeus+vanname)+needs+to+be%0D%0Aminimized+because+it+affects+the+quality.+The+development+of+methods+that+can%0D%0Adelay+the+decline+in+shrimp+quality+is+chitosan+coating+with+the+addition+of+ginger%0D%0Aextract%2C+and+cold+storage.+The+purpose+of+this+study+was+to+determine+the%0D%0Aconcentration+of+chitosan+and+soaking+time+on+cooking+loss+and+panelists%0D%0Apeferences+of+the+shrimps.+This+study+was+arranged+using+factorial+RAK+with+2%0D%0Afactors%2C+namely+the+concentration+of+chitosan+(0%2C+1%2C+and+2%25)+with+the+addition+of%0D%0A0.75%25+(w%2Fv)+ginger+extract+and+soaking+time+(1%2C+2+and+3+min).+The+obtained%0D%0Acooking+loss+and+sensory+test+data+were+analyzed+using+ANOVA+and+continued%0D%0Awith+Duncan's+test+(DMRT)+with+a+5%25+significance+level.+The+results+showed+that%0D%0Athere+was+no+combination+of+treatment+with+the+right+concentration+of+chitosan%0D%0Aand+immersion+time+on+shrimp+cooking+loss.+The+combination+of+chitosan%0D%0Atreatment+and+the+right+immersion+time+for+sensory+shrimp+that+panelists+preferred%0D%0Aon+the+appearance+of+coating+shrimp+was+a+1%25+concentration+treatment+with+3%0D%0Aminutes+of+immersion+time+of+6.79%2C+on+the+smell+of+coating+shrimp+that+was+a+1%25%0D%0Aconcentration+treatment+with+2+minutes+of+immersion+time+of+6%2C+52+and+on+the%0D%0Ashrimp+texture+coating+that+is+the+treatment+with+a+concentration+of+1%25+with+3%0D%0Aminutes+of+immersion+time+of+6.49.+There+is+no+combination+of+chitosan%0D%0Aconcentration+treatment+and+immersion+time+that+is+right+for+the+sensory+shrimp%0D%0Athat+panelists+prefer+on+the+overall+acceptance+of+shrimp.%0D%0AKata+kunci%3A+Coating%2C+shrimp%2C+chitosan%2C+cooking+loss.%0D%0A%0D%0AKerusakan+yang+cepat+pada+udang+segar+(Litopenaeus+vanname)+perlu%0D%0Adiminimalisir+karena+mempengaruhi+kualitas.+Pengembangan+metode+yang+dapat%0D%0Amenunda+penurunan+kualitas+udang+adalah+pelapisan+kitosan+dengan+penambahan%0D%0Aekstrak+jahe%2C+dan+penyimpanan+dingin.+Tujuan+dari+penelitian+ini+adalah+untuk%0D%0Amengetahui+konsentrasi+kitosan+dan+lama+perendaman+terhadap+susut+masak+dan%0D%0Apreferensi+panelis+terhadap+udang.+Penelitian+ini+disusun+menggunakan+RAK%0D%0Afaktorial+dengan+2+faktor+yaitu+konsentrasi+kitosan+(0%2C+1%2C+dan+2%25)+dengan%0D%0Apenambahan+ekstrak+jahe+0%2C75%25+(b%2Fv)+dan+lama+perendaman+(1%2C+2+dan+3+menit).%0D%0AData+susut+masak+dan+uji+sensoris+yang+diperoleh+dianalisis+menggunakan%0D%0AANOVA+dan+dilanjutkan+dengan+uji+Duncan+(DMRT)+dengan+taraf+signifikansi%0D%0A5%25.+Hasil+penelitian+menunjukkan+bahwa+tidak+terdapat+kombinasi+perlakuan%0D%0Akonsentrasi+kitosan+dan+waktu+pencelupan+yang+tepat+terhadap+cooking+loss%0D%0Audang.+Kombinasi+perlakuan+konsentrasi+kitosan+dan+waktu+pencelupan+yang+tepat%0D%0Aterhadap+sensori+udang+yang+disukai+panelis+pada+kenampakan+udang+coating%0D%0Ayaitu+perlakuan+konsentrasi+1%25+dengan+waktu+pencelupan+3+menit+sebesar+6%2C79%2C%0D%0Apada+bau+udang+coating+yaitu+perlakuan+konsentrasi+1%25+dengan+waktu+pencelupan%0D%0A2+menit+sebesar+6%2C52+dan+pada+tekstur+udang+coating+yaitu+perlakuan+konsentrasi%0D%0A1%25+dengan+waktu+pencelupan+3+menit+sebesar+6%2C49.+Tidak+terdapat+kombinasi%0D%0Aperlakuan+konsentrasi+kitosan+dan+waktu+pencelupan+yang+tepat+terhadap+sensori%0D%0Audang+yang+disukai+panelis+pada+penerimaan+keseluruhan+udang+coating.%0D%0AKata+kunci%3A+Coating%2C+udang%2C+kitosan%2C+cooking+loss.&rft.publisher=Fakultas+Teknik&rft.date=2021-11-25&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F61454%2F1%2F1.%2520ABSTRAK%2520-%2520ABSTRACT%2520-%2520Kak%2520Dan%2520%252816%2529.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F61454%2F2%2F2.%2520SKRIPSI%2520FULL%2520-%2520Kak%2520Dan%2520%252816%2529.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F61454%2F3%2F3.%2520SKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN%2520-%2520Kak%2520Dan%2520%252816%2529.pdf&rft.identifier=++ATIKA+DWI+CAHYANI%2C+1714231005++(2021)+EFEK+COATING+DENGAN+KITOSAN+DAN+WAKTU+PENCELUPAN+PADA+COOKING+LOSS+DAN+SENSORI+UDANG+VANAME+(Litopenaeus+Vannamei)+SELAMA+PENYIMPANAN+DINGIN.++Fakultas+Teknik%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F61454%2F