<![CDATA[Shrimp paste is a traditional fermented product made from rebon shrimp that serves as important food flavoring agen and protein source, with chemical and sensory characteristics influenced by the raw materials and the fermentation process. However, studies integrating comprehensive proximate analysis and organoleptic evaluation on shrimp paste produced by community groups are still limited. This study aims to analyze the proximate composition and organoleptic quality of rebon shrimp paste produced by the PKK Group in Arar Village. The study was conducted using a descriptive quantitative method with a cross-sectional design. Proximate analysis included water, protein, fat, crude fiber, ash, and carbohydrate content using the AOAC method, while organoleptic testing was conducted using a nine-level hedonic scale for color, aroma, texture, and taste attributes by semi-trained panelists. The results showed that rebon shrimp paste had a water content of 33.93 ± 0.13%, protein 44.91 ± 0.18%, fat 1.72 ± 0.04%, crude fiber 2.66 ± 0.05%, carbohydrate 1.40 ± 0.05%, and ash 15.38 ± 0.07%. Protein was the dominant component, indicating a high potential nutritional value. Sensory tests showed a very good level of acceptance with a color score of 8.00, aroma 9.00, texture 8.00, and taste 9.00. In general, rebon shrimp paste produced by the PKK Group of Arar Village has exhibited good chemical quality and soensory acceptibility, and has potential for development as a local fermented food product with nutritional and economic value.]]>
