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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Teknologi Pangan agriTECH Pro Food Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Pengabdian Magister Pendidikan IPA AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Current Research on Biosciences and Biotechnology Food Technology and Halal Science Journal Rengganis Jurnal Pengabdian Masyarakat Jurnal Agro Dedikasi Masyarakat (JADM) Prosiding Konferensi Nasional PKM-CSR Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Journal of Food and Agricultural Product
Wiharyani Werdiningsih
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pangan Dan Agroindustri, Universitas Mataram, Mataram, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : current research on biosciences and biotechnology

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Partial properties of ready-to-use shrimp paste affected by heating time Baiq Rien Handayani; Bambang Dipokusumo; Wiharyani Werdiningsih; Sitta Fitri Rahmadhina
Current Research on Bioscences and Biotechnology Vol. 1 No. 2 (2020)
Publisher : Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/10.5614/crbb.2019.1.2/JTHM4041

Abstract

Ready-to-use shrimp paste is a traditional shrimp paste produced by a small producer scale in East Lombok through the non-fermentation process and continued by un-control heating time. The qualities were ununiform. Aim of this study was to determine the physical, sensory and microbial quality of ready-to-use shrimp paste affected by heating time. The method conducted was a completely randomized design. The heating time was arranged for 0 to 70 min, with a 10 min interval. The data was analyzed using Co-Stat Software at 95% significant level, then further tested for significance difference data with Tukey’s HSD. Microbial data was analyzed using descriptive method. The result showed that the properties of ready-to-use shrimp paste were influenced by heating time of controlled oven. The heating time affected moisture content, oHue, sensory of aroma, taste and texture. However, it did not affect the appearance and L value (brightness). Heating time for 50 min at 100oC using the controlled oven is recommended as the best treatment to produce ready-to-use shrimp paste with 32.61% of moisture content, 3.9 x 103 CFU/g of total microbe, less than 102 CFU/g of total fungi and undetected coliform. The shrimp paste had yellow-red color, clean appearance which was specific shrimp paste, very specific odor and taste. It also has a compact texture. Heating time for 50 min at 100oC can extend the shelf life of ready-to-use shrimp paste up to minimum 60 days at room temperature.
Co-Authors ,., Nazaruddin Abbas Zaini Agustono Prarudiyanto Ahmad, Haslina Amaliah, Fadhilah Rizqi Amaro, Moegiratul Antariksana Bachmida, Elya Asri Hidayati Astri Iga Siska Baiq Dwintarahma Putri Baiq Rien Handayani, Baiq Rien Bambang Dipo Kusumo Bin Wan Ishak, Wan Rosli Cahyawan Catur Edi Margana Diah Ajeng Setiawati, Diah Ajeng Dinanta Utama, Qabul Dipokusumo, Bambang Dona Ulpa Elya Antariksana Bachmida Endang Purnama Dewi Fakhrul Irfan Khalil Firman Fajar Perdhana Fuadi, Mi’raj Guyup Mahardhian Dwi Putra Hariani Hariani Hidayat, Agriananta Fahmi Hikmayani, Hikmayani Hirpatul Laeli I Wayan Sweca Yasa, I Wayan Imam Budi Mulyawan Indriyatno, Indriyatno Joko Sumarsono Juliarsi, Mutyah Kertanegara - Kirtiyani, Ni Kadek Ayu Astiti Kusuma Nurrohman, Reza M. Abbas Zaini Mirriyadhil Jannah moegiratul amaro Moegiratul Amaro Muhammad Triyono Mulyawan Mulyawan Mutia Devi Ariyana Mutia Devi Ariyana Mutia Devi Ariyana, Mutia Devi Nazaruddin - Nazaruddin . Nazaruddin Nazaruddin Nazaruddin Nazaruddin Ningsi Ningsi Novia Rahayu Nur Afni Nurul Wahida, Baiq Naila Pawestri, Setyaning Puspitasari, Isnaini Putri Pertiwi, Made Gendis Rabiatul Adawiyah Rahmat Sabani Rasyda, Riezka Zuhriatika Rien Handayani Rokilah Rokilah Rossy Fortuna Rudi Ansori Sari, Desy Ambar Satrijo Saloko Sauqi Isnain, Fuad Shelviana Sampelan Sitta Fitri Rahmadhina Sri Widyastuti Sri Widyastuti Sri Widyastuti Sukmawaty Sukmawaty, Sukmawaty Surya Abdul Muttalib, Surya Syahrul Hidayat Taslim Sjah Tri Isti Rahayu Tri Isti Rahayu, Tri Isti Yeni Sulastri Yesica Marcelina Romauli Sinaga Yuhendra AP Zainuri Zainuri Zainuri Zainuri, Zainuri Zulhan Widya Baskara