Virtual Booth

This study aimed to determine the potential use of seaweed (undaria pinnatifida) as a flavouring agent for vegan shrimp,through observation of nutritional composition and sensory evaluation.Different ratio of seaweed (20%,50%,70%) were formulated and 0% seaweed was used as an control in this study.The results showed that all the vegan shrimp was significantly higher (p<0.05) in protein and fat content that control vegan shrimp.