PENGARUH PERBEDAAN KADAR GARAM TERHADAP MUTU ORGANOLEPTIK DAN MIKROBIOLOGIS TERASI REBON (Acetes sp.) - Aristyan, Indra; Ibrahim, Ratna; Rianingsih, Laras (Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 2014)
Proses pembuatan terasi yang dilakukan oleh pengolah ikan ataupun dalam penelitian terasi di Indonesia masih menggunakan prosentase garam yang berbeda-beda, berkisar antara 2% â€“ 20%, bahkan ada yang tidak menggunakan garam sama sekali. Konsentrasi garam yang terlalu sedikit dikhawatirkan akan membuat terasi mudah tercemar bakteri pathogen dan bermutu kurang baik. Penelitian ini bertujuan untuk mengetahui pengaruh kadar garam yang berbeda (2%, 8,5%, dan 15%) terhadap mutu terasi rebon secara organoleptik dan mikrobiologis. Hasil penelitian menunjukkan bahwa terdapat pengaruh yang nyata terhadap nilai organoleptik dan jumlah koloni bakteri terasi rebon. Semakin tinggi kadar garam semakin tinggi nilai kenampakan dan tekstur, tetapi semakin rendah nilai Aw, Total koloni bakteri S. aureus dan jumlah koloni bakteri Halofilik. Hasil pengujian E. coli, Salmonella, V. cholera, menunjukkan hasil negatif. Produk terasi yang terbaik yaitu produk yang ditambah garam 15% dengan nilai organoleptik rata-rata 8,1 tetapi cemaran mikrobanya tidak memenuhi syarat SNI.Â The process of making shrimp paste which is done by fish processors or in some researches in Indonesia is still using different percentages of salt, ranging between 2% to 20%, even without salt. The concentration of small amount of salt in shrimp paste could easy to be contaminated by pathogenic bacteria and has the poor quality. The purpose of this research was to know the influence of different percentages of salt (2%, 8.5%, 15%) toward sensory and microbiological quality of shrimp paste. The results showed that the using of different percentages of salt in making shrimp paste made of mysids caused a significant influence toward sensory and the total colonies of halophilic bacteria of shrimp paste. The higher the salt percentage the higher the value of appearance and the texture, but the lower the Aw value, total colonies of S. aureus bacteria and total colonies of Halophilic bacteria. Total colonies of E. coli, Salmonella, V. cholera bacteria, showed the negative result. The best quality of shrimp paste product was the product that was added by 15% salt which has the average sensory value 8,1 but the number of bacteria did not meet the requirement of SNI.Â