Pengaruh Lama Perendaman (Soaking) Terhadap Karakteristik Fisik-Sensoris Udang Vannamei Beku Jenis Peeled and Deveined

Main Article Content

Siti Nur Elisa
Desiana Nuriza Putri
Yahya Suhaimi


This research aims to determine the long effects of soaking on the physical-sensory characteristics of frozen vannamei shrimp types PD (Peeled and Deveined) produced. This research was conducted at PT Istana Cipta Sembada Banyuwangi, using a simple Randomized Block Design research design with four treatments and two groups based on different research times. Soaking shrimps use a solution formula that has been determined by the company, consisting of turbo solution (non-phosphate) and STPP (phosphate). Four treatments of immersion time included P1 (6 hours), P2 (12 hours), P3 (18 hours), and P4 (24 hours). The test parameters observed were net recovery value, step loss, drip loss, cooking loss, and organoleptic (appearance, smell, taste, texture). Data were analyzed using analysis of variance (ANOVA) for parametric variables, followed by a DMRT follow-up test at a 95% confidence level (α = 0.05). In addition, the organoleptic value was obtained from the average organoleptic score of 5 panelists (2 trained panelists and three untrained panelists). The results showed that the soaking time did not have a significant effect (p > 0.05) on the observed physical-sensory quality values.

Article Details

How to Cite
Elisa, S. N., Putri, D. N., Warkoyo, & Suhaimi, Y. (2022). Pengaruh Lama Perendaman (Soaking) Terhadap Karakteristik Fisik-Sensoris Udang Vannamei Beku Jenis Peeled and Deveined. JURNAL AGROINDUSTRI HALAL, 8(1), 21–32.


Badan Standarisasi Nasional. (2016). SNI 3458:2016, Udang masak beku.

Baka, R., Kunanopparat, T., Rungchang, S., & Siriwattanayotin, S. (2018). Reduction of The Phosphate Soaking Time Required for Shrimp Products Using Pulsed Vacuum Condition. Journal of Aquatic Food Product Technology, 27(7), 1–8.

Bjørkevoll, I., Reboredo, R. G., & Fossen, I. (2017). Effect of polyphosphates on the quality of frozen light salted cod (Gadus morhua L.) fillets. Food Control, 78, 357–365.

Carneiro, C. D. S., Mársico, E. T., Ribeiro, R. D. O. R., Conte Júnior, C. A., Álvares, T. S., & De Jesus, E. F. O. (2013). Quality attributes in shrimp treated with polyphosphate after thawing and cooking: A study using physicochemical analytical methods and low-field 1H NMR. Journal of Food Process Engineering, 36(4), 492–499.

Carneiro, C. da S., Mársico, E. T., Ribeiro, R. de O. R., Conte Júnior, C. A., álvares, T. S., & de Jesus, E. F. O. (2013). Studies of the effect of sodium tripolyphosphate on frozen shrimp by physicochemical analytical methods and Low Field Nuclear Magnetic Resonance (LF 1H NMR). LWT-Food Science and Technology, 50(2), 401–407.

Ernawati, V. (2012). Kajian Pengaruh Soaking Dengan Larutan Stpp (Sodium Tripolyphosphate) Terhadap Karakteristik Udang Beku. [Skripsi, Universitas Katolik Widya Mandala Surabaya]. Repository Univeristas Katolik Widya Mandala Surabaya.

Gonçalves, A. A., Souza, M. A., & Regis, R. C. P. (2018). Effects of different levels of food additives on weight gain, cook-related yield loss, physicochemical and sensorial quality of Nile tilapia fillets (Oreochromis niloticus). International Food Research Journal, 25(5), 2068–2080.

Hafina, A., Sipahutar, Y. H., & Siregar, A. N. (2021). Penerapan Gmp Dan Ssop Pada Pengolahan Udang Vannamei ( Litopenaeus vannamei ) Kupas Mentah Beku Peeled Deveined (PD). Aurelia Journal, 2(3457), 117–131.

Hughes, J., Oiseth, S., Purslow, P., & Warner, R. D. (2014). A Structural Approach to Understanding The Interactions Between Colour, Water-holding Capacity and Tenderness. International Journal Meat Science, 1740(14), 1–41.

Meiriza, Y., Dewi, E., & Rianingsih, L. (2016). Perbedaan Karakteristik Ikan Bandeng (Chanos Chanos Forsk) Cabut Duri Dalam Kemasan Berbeda Selama Penyimpanan Beku. Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 5(1), 36–43.

Nor Salasiah, M., & Jirarat, T. (2018). Effect of food additives on the quality of white shrimp (Litopenaeus vannamei). Food Research, 2(6), 546–554.

Okpala, C. O. R., Choo, W. S., & Dykes, G. A. (2014). Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice. LWT - Food Science and Technology, 55(1), 110–116.

Omar, S. D., Yang, J. E., Oh, S. C., Kim, D. W., & Lee, Y. B. (2016). Physiochemical changes and optimization of phosphate-treated shrimp (litopenaeus vannamei ) using response surface methodology. Preventive Nutrition and Food Science, 21(1), 44–51.

Onwude, D. I., Chen, G., Eke-Emezie, N., Kabutey, A., Khaled, A. Y., & Sturm, B. (2020). Recent advances in reducing food losses in the supply chain of fresh agricultural produce. Processes, 8(11), 1–31.

Petracci, M., Laghi, L., Rocculi, P., Rimini, S., Panarese, V., Cremonini, M. A., & Cavani, C. (2012). The use of sodium bicarbonate for marination of broiler breast meat. Poultry Science, 91(2), 526–534.

Pinyosak, N., Asavasanti, S., & Tangduangdee, C. (2019). Reducing of Weight Variation in Soaking Step of Shrimp Processing: Effects of Iced Storage Time and Soaking Equipment. IOP Conference Series: Earth and Environmental Science, 301(1), 1–7.

Puga-lopez, D., Ponce-palafox, J. T., Barba-quintero, G., Torres-herrera, M. R., Romero-beltran, E., Arredondo-figueroa, J. L., & Gomez, M. G. (2013). Physicochemical, Proximate Composition, Microbiological and Sensory Analysis of Farmed and Wild Harvested White Shrimp (Litopenaeus vannamei) (Boone, 1931) Tissues. Current Research Journal of Biological Sciences, 5(3), 130–125.

Putri, D. N., Manshur, H. A., Setyawan, T., & Harini, N. (2021). Physicochemical and Fatty Acid Profile of Fish Oil From Red Snapper Heads (Lutjanus malabaricus) Refined From Various NaOH Concentrations. Agrointek, 15(4), 1026–1037.

Rahmat, A., Patadjai, A. B., & Suwarjoyowirayatno, S. (2019). Studi Kualitas Fisika-Kimia Dan Sensorik Udang Vaname (Litopenaeus vannamei) DENGAN Perlakuan Soaking Time Sebelum Pembekuan. Jurnal Fish Protech, 2(1), 46.

Rattanasatheirn, N. (2008). Effect of Mixed Phosphates and Non-Phosphate Compounds on the Quality of Pacific White Shrimp (Litopenaeus vannamei). [Thesis, Prince of Songkla University]. PSU Knowledge Bank.

Roiha, I. S., Tveit, G. M., Backi, C. J., Jónsson, Á., Karlsdóttir, M., & Lunestad, B. T. (2018). Effects of controlled thawing media temperatures on quality and safety of pre-rigor frozen Atlantic cod (Gadus morhua). LWT - Food Science and Technology, 90, 138–144.

Rompis, J. E. G. (2015). Daya Mengikat Air Dan Susut Masak Daging Sapi Blansir Yang Dikeringkan Dalam Oven Dan Dikemas Vakum. Zootek, 35(1), 131–137.

Sari, S. H., Septinova, D., & Santosa, P. E. (2017). Pengaruh Lama Perendaman Dengan Larutan Daun Salam (Syzygium polyanthum) sebagai Pengawet Terhadap Sifat Fisik Daging Broiler. Riset Dan Inovasi Peternakan, 1(3), 10–15.

Sipahutar, Y., & Sari, W. (2017). Pengaruh Perendaman (Soaking) Udang Vaname (Litopenaeus vannamei) Kupas Mentah Beku PD (Peeled and Deveined). Teknologi Dan Penelitian Terapan, 20(2), 66–76.

Sitanggang, A. B., Teguh, A., & Basuki Ahza, A. (2019). Pengaruh Penambahan Polifosfat Dan Natrium Klorida Terhadap Peningkatan Daya Ikat Air Udang Putih Beku Dan Efisiensi Proses. Jurnal Teknologi Dan Industri Pangan, 30(1), 46–55.

Somrerk, C. A., Wachirasiri, W., & Lothongkum, G. (2013). Effects of chloride and sulphate ions on the experimental E-pH diagrams of AISI 316L stainless steel in deaerated aqueous solutions. Advanced Materials Research, 813, 443–446.

Taufik, M., & Aryawiguna, I. (2020). Efek Perendaman Infusa Daun Bawang Prei Terhadap Sifat Fisik Dan Kimiawi Daging Broiler. Jurnal Agrisistem, 16, 6–12.

Wanniatie, V., Dian, S., Titin, K., Nining, P. (2014). Terhadap Cooking Loss, Drip Loss Dan Uji Kebusukan Daging Puyuh Jantan. Food Science, 121–125.

Yunanda, A. W., Razali, Gani, F. A., Iskandar, C. D., & Akmal, M. (2020). Hubungan antara Drip Loss dengan Angka Lempeng Total Musculus Longissimus Dorsi terhadap Daya Simpan Daging Sapi Aceh. Jurnal Ilmiah Mahasiswa Veteriner (JIMVET), 4(3), 87–95.

Most read articles by the same author(s)