About Vanamee

Vannamei shrimp is one of the varieties of species exist, and is a new alternative that can compete with the shrimp. Shrimp have the same characteristics as other fishery commodities, which are easily damaged (Perishable). Freezing is food storage in the frozen state in order enzymatic reactions, chemical reactions and the growth of microbes that cause damage and decay can be inhibited. Freezing process is the simplest of ways to preserve shrimp. The lab aims to study the yield of shrimp, and other forms of refined products especially shrimp vannamei shrimp (Litopenaeus vannamei). The method used in practice this time of measurement yield and the formation of refined products. Yield measurement is done by comparing the weight ratio between the weight of the meat with whole shrimp, as well as the yield of the head and skin. The average weight is 14 grams Head On, the average weight of 9,333 grams and Head Less average weight of 8 grams PUD. One of the products processed frozen shrimp is shrimp. Processed shrimp products consist of Head On, Head Less, Peeled Tail On, Peeled deveined Tail On, Peeled Undeveined, Butterfly, and Value Added Product. Shrimp yield consists of three parts, namely meat yield the greatest part is equal to 57%, then the yield of the head by 33% and the yield of the skin by 10%. Vannamei shrimp chemical composition of water consists of 78.2%, ash 1.5%; fat by 0.8%, protein 18.1%, and 1.4% carbohydrate.



 

Vannamei Shrimp

Vannamei

                                                      Figure 1. Litopenaeus vannamei