| dc.description.abstract | SITI KHADIJAH : Shrimp paste composition test produced in mechanical pestle,
supervised by AINUN ROHANAH and ADIAN RINDANG.
Shrimp paste is a kind of food flavoring that has a distinctive smell, produced by
fermented shrimp or fish with salt or a mixture of both, with or without permitted
additives. The composition of the raw material of the paste is the main thing that needs to
be considered in making paste. This research was purposed to test the water content,
organoleptic (color, taste, aroma) and the number of E. coli in paste produced by
mechanical pestle. This study used a factorial completely randomized design (CRD)
consisting of two factors that is the composition of paste raw material and pulverization
method of the raw material with 3 repetitions , that is A1 = 1 kg shrimp + 100 g of salt +
250 mL of water, A2 = 1 kg shrimp + 100 g of salt + 500 mL of water, A3 = 1 kg shrimp
+ 100 g of salt + 750 mL of water, and P1 = mechanical comminution and P2 = manual
pulverization. The parameters observed were water content, organoleptic (color, taste,
aroma) and the number of E. coli bacteria.
The results showed that the percentage of water content was from 15.10 to 21.14
%; organoleptic value of color was from 2.67 to 4.2; organoleptic value of taste was
from 2.8 to 4.2; organoleptic values of aroma was from 2.43 to 4.06; and there was no
E. coli cells in the resulting paste. | en_US |
