Pengaruh Bahan Baku Terhadap Karakteristik Sensoris dan Komposisi Kimia PadaTerasi Berbasis Udang Rebon (Mysis relicta) dan Ikan Teri (Stolephorus commersonii
DOI:
https://doi.org/10.20961/q0cz9236Keywords:
shrimp paste, rebon , anchovies, salt, fermentationAbstract
Shrimp paste (terasi) is a traditional product made from fermented rebon shrimp or small fish with added
salt, characterized by its unique aroma and flavor. Fermentation is breaking down complex compounds
in food into simpler ones, resulting in a product with a distinctive aroma and taste. The objective of this
study was to determine the better sensory and chemical properties of shrimp paste made from rebon
shrimp and anchovies. This research employed a completely randomized design (CRD) method with
two treatments: (F1; rebon shrimp and F2; anchovies), each weighing 250 grams. The observed
parameters included color, aroma, taste, texture, and pH of the shrimp paste. The processing of shrimp
paste involved grinding, drying, and fermenting for seven days. Sensory analysis results showed that
rebon shrimp paste (F1) was preferred, with sensory scores above 4, and exhibited bright red color,
distinctive aroma, and savory taste. In contrast, anchovy shrimp paste (F2) was less preferred, with
sensory scores below 4, and had a faded black color. The pH of both shrimp pastes was acidic, below
neutral pH (pH=7), due to lactic acid bacteria degrading compounds in the shrimp paste during
fermentation. The added salt contributed to extending the shelf life and enhancing the value of fishery
products.
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