<![CDATA[Vannamei shrimp (Litopenaeus vannamei) is a fisheries commodity with high economic value and favorable protein content; however, it is highly perishable and therefore requires processing into value-added products. One form of shrimp product diversification is shrimp nuggets, whose sensory quality is influenced by the type and proportion of binding agents, particularly flour. This study aimed to determine the best formulation of vannamei shrimp nuggets based on variations in tapioca flour and wheat flour concentrations using hedonic testing and Bayes analysis. The study was conducted experimentally using four formulation treatments: A (33.33% tapioca flour : 33.33% wheat flour), B (66.67% tapioca flour), C (66.67% wheat flour), and D (23.33% tapioca flour : 43.33% wheat flour). Hedonic evaluation was carried out by 21 untrained panelists using a 1–9 numerical scale to assess taste, aroma, color, and texture. The data were analyzed using the Kruskal–Wallis test at a 95% confidence level (α = 0.05), followed by the Mann–Whitney test when necessary. Determination of the optimal formulation was performed using the Bayes method by considering the importance weights of each sensory parameter. The results showed that variations in flour concentration did not significantly affect the taste, aroma, color, or texture of vannamei shrimp nuggets (P > 0.05). The mean hedonic scores for all treatments were within the “slightly like” to “like” categories. Nevertheless, Bayes analysis indicated that formulation D (23.33% tapioca flour and 43.33% wheat flour) achieved the highest performance index and ranked first. Therefore, formulation D is recommended as the optimal formulation for vannamei shrimp nugget production, as it provides the best overall sensory quality based on panelist preferences.]]>
