Udang windu (penaues monodon) merupakan salah satu produk unggulan perikanan indonesia. terdapat banyak kandungan gizi pada kepala udang windu diantaranya mengandung protein, asam lemak, mineral, dan serat. penelitian ini bertujuan guna menentukan tingkat penerimaan konsumen (warna, aroma, rasa, dan tekstur) terhadap penyedap rasa udang dari kepala udang windu (penaeus monodon) dengan variasi metode pengolahan. metode analisis yang digunakan pada penelitian ini terdiri dari analisis sensori (hedonik), analisis kadar air, analisis kelarutan dan analisis kadar glutamat. uji hedonik menggunakan 30 panelis tidak terlatih. hasil dari penelitian menunjukkan berdasarkan hasil uji hedonik nilai rata-rata tertinggi pada perlakuan ii yaitu penambahan bahan pengisi berupa tepung terigu dan tepung tapioka sebanyak 5% dengan kadar air sebesar 3,46%, kelarutan 1,13%, dan kadar glutamat 21,08%. kepala udang windu (p. monodon) berpotensi dijadikan penyedap rasa. kata kunci: udang windu, penyedap rasa, penerimaan konsumen

Tiger shrimp (penaeus monodon) is one of indonesia’s leading fisheries products. there are many nutrional contents in tiger shrimp heads including protein, fatty acids, minerals, and fiber. this study aims to determine the level of consumer acceptance (color, aroma, taste, and texture) of shrimp flavoring from tiger shrimp flavoring from tiger shrimp heads (penaeus monodon) with various processing methods. the analytical methods used in this study consisted of sensory analysis (hedonic), moisture content analysis, solubility analysis and glutamate content analysis. the hedonic test used 30 untrained panelists. the results of the study showed that based on the results of the hedonic test, the highest average value was in treatment ii, namely the addition of fillers in the form of wheat flour anda tapioca flour as much as 5% with a moisture content of 3,46%, solubility of 1,13%, and glutamate content of 21,08%. tiger shrimp (p. monodon) heads have the potential to be used as flavoring. keywords: tiger shrimp, flavoring, consumer acceptance