<![CDATA[It has been an instant broth processing research be conducted semi-wet and dry of fish kite (Decapterus sp) and fires shrimp (Mefnpeizneus moizoceros Pabr), thickeners used dry seaweed (Eucheuma sp) soaked three hours of 0.25 and 0.5 parts by weight fish/shrimp and water by five (5) sections. Addition of seaweed as much as 0.25 parts by weight of the broth has been able to deliver instant results that the organoleptic relative to the addition of 0.5 parts. Broth is more soluble instant semi-wet/pasta and mixed evenly in boiling water, while the dry form (sheet) with a thickness of 2-3 mm with an area of 6 cm2 take time for 4-5 minutes to dissolve in boiling water. Material thickener (seaweed) had no effect on protein and fat content, but the significant effect on the moisture content of instant broth of fish and shrimp. Water content of the semi-wet broth decreased at 4 weeks of storage, but of the dry/sheet broth is increases. Bacteria E. Coli did not grow up in an instant broth of fish/shrimp semi-wet/paste and dry/sheet storage up to 4 (four) weeks, but there was growth of mold/mildew and other types of microbes. ]]>
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