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Anhar Rozi
Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Teuku Umar, Aceh Barat
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

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Journal : JURNAL PERIKANAN TROPIS

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MUTU KIMIAWI TERASI DENGAN FORMULASI UDANG REBON (Acetes sp) DAN IKAN RUCAH YANG BERBEDA Nabila Ukhty; Anhar Rozi; Andiani Sartiwi
JURNAL PERIKANAN TROPIS Vol 4, No 2 (2017)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (599.572 KB) | DOI: 10.35308/jpt.v4i2.792

Abstract

Terasi is a product of fermentation-based on rebon or fish with the addition of salt. Fermentation with salt led to an overhaul of proteins into amino acids eg glutamic acid as a producer of distinctive taste shrimp paste. Raw material, salt concentration and fermentation time is an important factor in the process of making paste. This study aimed to analyze the effect of different formulations of rebon (Acetes sp) and HTS generated against chemical quality paste. Raw materials used in this study is rebon (Acetes sp.) and fish HTS. Treatment used is the difference rebon formulation composition of fish and meat. Research methods using the experimental method with descriptive design field. Parameters tested include moisture content, ash content, fat content, protein, carbohydrates, pH, and glutamic acid. Based on the results obtained paste with the best formulation of the paste P1 treatment with a water content of 15.48%, 39.52% ash content, the fat content of 7.23%, 42.50% protein content, carbohydrate content of 4.73%, pH 5 , 67%, and 22.56% glutamic acid.
Co-Authors Andiani Sartiwi Nabila Ukhty