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Journal : Pro Food

The Characterization of Masin Rebon shrimp (Acetes indicus) as Sumbawa’s Traditional Fermented-Food: The Characterization of Masin Rebon shrimp (Acetes indicus) as Sumbawa’s Traditional Fermented- Food Chairul Anam Afgani; Ihlana Nairfana; Dinar Suksmayu Saputri; Lukman Azis; Baso Manguntungi; Shafwan Amrullah
Pro Food Vol. 7 No. 1 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i1.155

Abstract

ABSTRACT This research is conducted to determine the characteristics of Masin made from rebon shrimp with the addition of various Masin’s starter (Starmas). This is designed using completely randomized design with single factor; starter concentrations. Chemical characteristics (water, protein, pH value), sensories (color, texture, aroma, taste) and microbiological (total LAB) were observed. Data were analyzed by analysis of variance (p-value 5%) using Co-Stat Software any significant differences tested using Honestly Significant Differences Test (HSD). Total LAB is analyzed using qualitative method. The addition of various starter concentrations had a significant effect on water, protein, pH value, texture and taste preference level, but did not significantly affect on color and aroma. Total LAB in each treatment increased when the consentration of starter increased. The starter’s addition potentially change the chamical characteristics, sensories and microbioloical of Masin rebon shirmp. ABSTRAK Penelitian ini bertujuan untuk menganalisa karakteristik masin udang rebon melalui berbagai konsentrasi pemberian starter masin (Starmas). Penelitian ini menggunakan metode Rancangan Acak Lengkap dengan faktor tunggal, yaitu penambahan konsentrasi starter. Parameter diamati adalah karakteristik kimia (protein, air, nilai, pH), sensoris (warna, aroma, tekstur, rasa) dan uji mikrobiologi (bakteri asam laktat). Data hasil penelitian kimia dan organoleptik dianalisis dengan analisis keragaman pada taraf nyata 5% dengan menggunakan software Co-Stat dan apabila ada pengaruh nyata maka dilakukan uji lanjut dengan uji Beda Nyata Jujur, sedangkan data mikrobiologi dianalisa menggunakan metode kuantitatif. Hasil penelitian memberikan bahwa penambahan berbagai konsentrasi starter memberiakan pengaruh nyata terhadap nilai kadar air, nilai kadar protein, nilai pH, tingkat hedonik tekstur dan rasa, namun tidak meberikan pengaruh nyata terhadap tingkat hedonik warna dan aroma. Jumlah bakteri asam laktat pada setiap perlakuan mengalami peningkatan dengan semakin banyaknya konsentrasi stater yang ditambahkan. Penambahan starter dapat memperbaiki karakteristik kimia, sensoris dan mikrobiologis pada masin udang rebon.
Co-Authors A. Masniawati Adha Ardinata, Rian Afgani, Chairul Anam Ai Hertati, Ai Akmaliyah, Rizna Alfiana Amani, Febriyanti Nur Amrullah, Shafwan Andi Asmawati Azis Andi Dewi Rizka Ainulia Makerra Anika Prastyowati Anika Prastyowati, Anika Anita Ervina Anja Meryandini Apon Zaenal Mustopa Apon Zaenal Mustopa Apon Zaenal Mustopa Ariandi Ariandi Ariandi, Ariandi Arlinda Puspita Sari Asia Arifin Asmawati, Rian Adha Ardinata Muhammad Al Azhar Bugi Ratno Budiarto Chaidir, Riri Rimbun Anggih Chairunnisa, Sheila Chihombori, Tatenda Calvin Dahliah Depparinding, Rekianto Dwi Ratna Sari Ekawati, Nurlaili Endang Saepudin Eva Johannes Eva Johannes Fadhil Zil Ikram Fahri Sinulingga Fatimah Fidien, Khadijah Alliya Fidien Hasgun Iman Rusmana Intan Dwi Pratiwi Irawan, Herman Irawan, Shasmita Irlan izzul islam Jendri Mamangkey Jumriani, Siti Khadijah Alliya Fidien Khotibul Umam Kurniawan Eka Putra Tegar Aprilian1 Kus Dianawati Kustiariyah Tarman La Ode Fitradiansyah Leggina Rezzy Vanggy Leggina Rezzy Vanggy Leggina Rezzy Vanggy Lukman Azis Magdalena Litaay Maritsa Nurfatwa Masni Masni Meilina, Lita Mietra Anggara Mohammad Rofiqi Muh. Chaerul Anwar Muhammad Abdi Mahesa Muhammad Fajri Al-Fateeh Muhammad Ilham S Muhammad Rajib Muhammad Rizaldi Trias Jaya Putra Nurdin Muhammad Rofiq Muis, Nurmuliayanti Musdalipah Mustika Tuwo, Mustika Mutiara, Ilma Nairfana, Ihlana Naning Sufiyanti Nur Hilal A. Syahrir Nurdin, Rizaldi Nurfatwa, Maritsa Nurlaili Ekawati Nurmuliayanti Muis Nurmuliayanti, Nurmuliayanti Nurul Amilia Pandayu, Iga Firmansyah Putra, Kurniawan Eka Rahmadinah, Nurul Afifah Rahman, Auliyah Ramlah Ramlah Ramlah Refli, Redoyan Rian Adha Ardinata Muhammad Al Azhar Asmawati Riana Anggraeny Ridwan Rifqiyah Nur Umami, Rifqiyah Nur Rika Indri Astuti Robby Erlangga Ruth Dameria Haloho Sama, Yusuf Saputri, Dinar Suksmayu Saputri, Dinar Suksmayu Saputri Shasmita Irawan Sri Wahyuni Suharli, Lili Sulastri, Ani Syamsul Arifin Tegar Aprilian Tiara Fitri Erinanda Trinugroho, Joko P Ulfa Febiana Whatin Vanggy, Leggina Rezzy Wahyullah Wahyullah Widya Dwi Kusuma Yulianti Yulianti Yusran Yusran Zainal