Kajian Mutu dan Keamanan Pangan Produk Terasi Udang Rebon (Acetes indicus) di Desa Pulau Kampai Kabupaten Langkat Sumatera Utara

Abstract

Rebon shrimp paste is one of the fishery industries that has long been developed in Pulau Kampai Village, Pangkalan Susu District, Langkat Regency, North Sumatra Province, since 1988. Currently, there is no information regarding the quality and safety of shrimp paste products in Pulau Kampai Village. This study aims to analyze the quality content of raw materials and shrimp paste products produced by four shrimp paste processors in Pulau Kampai Village, physically, chemically, and microbiologically. Data analysis in this study is descriptivequantitative, namely explaining or concluding data in the form of numbers and then analyzing it using the Microsoft Excel application. Furthermore, the conclusion is whether the quality and safety of rebon shrimp paste products are in accordance with Indonesian national standards (SNI 2716:2016) for organoleptic parameters, E. coli, Salmonella sp., water content, protein content, and salt content. The testing of shrimp raw materials is adjusted to the quality standards (SNI 01-2728.1-2006) for organoleptic parameters, TPC (total plate count), E. coli, and Salmonella sp. The results of the study showed that organoleptic and microbiological testing of raw materials was in accordance with the quality standards according to SNI 01- 2728.-2006. Fresh shrimp raw materials must meet the minimum organoleptic value requirements of 7. Chemical quality based on proximate testing showed a formalin value of 0 mg/kg. Furthermore, organoleptic testing of shrimp paste for processing 1, processing 2, and processing 3 has met the quality standards of SNI 2716:2016. In Processing 4, the texture parameters have not been met. Chemical testing of water content and protein content has met the quality standards, while salt content has not met the quality standards. Microbiological analysis has met SNI 2716:2016.