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All Journal Journal of Tropical Food and Agroindustrial Technology Lentera Negeri
Sri Rumiyati
Politeknik Kelautan dan Perikanan Sidoarjo
Agriculture, Biological Sciences & Forestry Humanities Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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The Role of Various Salt Concentrations on Total Microbial Count (TPC) and Histamine in Shrimp Paste (Acetes sp.): Peran Berbagai Konsentrasi Garam Terhadap Total Mikroba (ALT) dan Histamin Pada Terasi Udang Rebon (Acetes sp). Sri Rumiyati; Niken Prawesti Listyaningrum
jurnal makanan tropis dan teknologi agroindustri Vol 7 No 02 (2026): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v7i02.1673

Abstract

Shrimp paste (terasi) made from rebon shrimp (Acetes sp.) is a traditional Indonesian fermented product that poses food safety risks related to pathogenic microbial growth and histamine formation. This study aims to examine the role of salt in controlling total microbial counts and histamine levels in rebon shrimp paste. The study employed a Completely Randomized Design (CRD) with three salt concentration treatments (5%, 10%, and 15%) and three replications. The parameters tested included moisture content, Total Plate Count (TPC), and histamine levels. The shrimp paste was fermented for 30 days at room temperature. The results showed that increasing salt concentration had a significant effect (p<0.05) on reducing moisture content. Salt concentrations of 5%, 10%, and 15% resulted in moisture contents of 33.65±0.09%, 32.82±0.04%, and 29.68±0.07%, respectively, all of which comply with SNI 2716:2016 (maximum 35%). TPC values across all treatments were very low (<250 CFU/g), well below the SNI maximum limit of 1 x 105 CFU/g. Histamine levels in all treatments were not detected (<1.35 mg/kg), indicating excellent product safety compared to international standards (FDA 50 mg/kg, SNI for fresh fish 100 mg/kg). Salt effectively controls microbes through the mechanism of reducing water activity and osmotic pressure, as well as inhibiting histamine-forming bacteria. This research demonstrates that salt concentrations of 5-15% with a 30-day fermentation period produce rebon shrimp paste that meets national quality and food safety standards. Salt concentration 15% is recommended for optimal shelf life.
Economic value of east java shrimp exports since 2000-2024 literature review Moh. Sholeh; Febi Ayu Pramithasari; Sri Rumiyati
Lentera Negeri Vol. 7 No. 1 (2026): Lentera Negeri
Publisher : Indonesian Institute For Counseling, Education and Therapy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/991670

Abstract

Shrimp is one of Indonesia’s leading fishery commodities and contributes significantly to national export earnings in the marine and fisheries sector. East Java Province has become one of the main centers of shrimp production and export due to its extensive aquaculture areas, developed fisheries infrastructure, and access to international export markets. This study uses a Structured Narrative Literature Review (SNLR) approach to analyze the development of the economic value of East Java shrimp exports during 2000–2024. Data were collected from scientific journals, government reports, statistical publications, and fisheries research documents sourced from Google Scholar, Scopus, BPS, and the Ministry of Marine Affairs and Fisheries. The review indicates that shrimp exports from East Java have shown significant growth, particularly after the expansion of whiteleg shrimp cultivation. Export competitiveness is influenced by production capacity, technology adoption, global demand, international quality standards, and trade policies. The study concludes that shrimp exports play a strategic role in regional economic growth and national fisheries development.
Co-Authors Febi Ayu Pramithasari Moh. Sholeh Niken Prawesti Listyaningrum