Quality Profils of the Traditional Shrimp Paste of Lombok

Handayani, Baiq Rien and Zainuri, Zainuri and Ariyana, Mutia Devi and Rahayu, Tri Isti and Amaro, Moegiratul and Ulfa, L R (2021) Quality Profils of the Traditional Shrimp Paste of Lombok. IOP Conference Series: Earth and Environmental Science, 913 (012033). ISSN 1755-1315

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Abstract

Shrimp paste is very much needed in NTB culinary. Several Micro small and Medium Enterprises (MSMEs) in Lombok produce shrimp paste. This study aimed to determine the chemical and physical quality of shrimp paste produced by MSMEs on the island of Lombok. The method used in this study was an experimental method with a Randomized Block Design and a single factor experiment with sampling locations, namely Shrimp paste of Putri Nyale (Jerowaru), Jero Acan (Jerowaru), TelukJor (Jerowaru), Lakara Salwa (Pringgabaya), Udang Rebon (Lembar) and SasakMaiq (BatuLayar). Each treatment was repeated three times to obtain 21 experimental units. The data were analyzed by analysis of variance at a 5% significance level using Co-Stat software. Significant different data were further tested with HSD test. The results showed that the moisture content, pH, hardness (texture) and color (Hue o) of shrimp paste from all producers were significantly different. There was a tendency that the higher the moisture content, the lower the hardness value (shrimp texture). Shrimp paste of Sasaq Maiq has the highest hardness of 39631. 98 kg/cm2 with the lowest moisture content of 23.21 %. Shrimp paste of Putri Nyale has the lowest hardness with the highest moisture content of 37. 55 %. Moisture content of Lakara Salwa shrimp paste and SasakMaiq does not meet the quality standards of shrimp paste (SNI 01-2716.1-2009). The acidity level of shrimp paste produced by MSMEs in Lombok is significantly different with a range of 6.4 to 7.57 which is influenced by the length of fermentation applied. Based on Hue°, the Lakara Salwa shrimp paste produces a red color range due to the use of dyes and other shrimp paste has a yellow red color with the use of natural raw materials.

Item Type:	Article
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions:	Fakultas Teknologi Pangan dan Agroindustri
Depositing User:	Baiq Rien Handayani, SP. MSi. PhD.
Date Deposited:	29 Jun 2023 03:31
Last Modified:	29 Jun 2023 03:31
URI:	http://eprints.unram.ac.id/id/eprint/40475

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