Consumer Acceptance Level of Crispy Shrimp with the Margarine, Corn, Cheese, and Chili Flavour

Muflikhah Noor Asmiarsari, Ustadi ., Siti Ari Budhiyanti, Latif Sahubawa


This research aimed to determine the effect of addition flavouring to the nutritional value and consumer acceptance of crispy shrimp. The research used completely randomized design (CRD) experimental methods with five treatments, consist of : p1 (without flavour), p2 (margarine 3%), p3 (corn flavour 1,5%), p4 (cheese flavour 5%), and p5 (chili powder 0,5%), each treatment repeated three times. The results showed that addition flavour agent of crispy shrimp that give effect to the yield, hardness, water content, ash content, protein content and fat content, but does not affect on the carbohydrate content. Crispy shrimp without flavour agent produces good nutritional value with a water content (5.52%), ash content (4.68%), protein content (22.17%), fat content (26.64%), and carbohydrate content (46.67%). A consumer test results indicate that there are significant influence to the appearance, crispness and taste, but does not affect on the odour of crispy shrimp. A value of consumers is influenced by age groups. Consumers of children, adults and parents are preferred crispy shrimp with chili powder, while the teen consumers prefer crispy shrimp with cheese flavour.

Keywords: crispy shrimp, flavour, nutritional value, consumer acceptance, consumer age

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ISSN (Paper)2224-3208 ISSN (Online)2225-093X

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