UJI KOMPOSISI BAHAN BAKU TERASI DENGAN MENGGUNAKAN ALAT PENCETAK TERASI (Shrimp Paste Composition Test Using Shrimp Paste Molder)

Suwandi Suwandi (Program Studi Keteknikan Pertanian Fakultas Pertanian USU)
Ainun Rohanah (Program Studi Keteknikan Pertanian Fakultas Pertanian USU)
Adian Rindang (Program Studi Keteknikan Pertanian Fakultas Pertanian USU)

Jurnal Rekayasa Pangan dan Pertanian
Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian

ABSTRACT Shrimp paste is one kind of fermented fish or shrimp that only have salting treatment and then left for several days in order to allow fermentation process happened. This research was purposed to test the composition of shrimp paste using shrimp paste molder and the shrimp paste quality produced. Parameters observed were percentage of remained material inside equipment, acid insoluble ash content, protein content, number of E.coli, water content, and organoleptic tests. The results showed that the combination of shrimp paste raw material had significant effect on percentage of remained material inside equipment, acid insoluble ash content, water content, and organoleptics test but had no significant effect on protein content and number of E.coli. Salt ratio had significant effect on percentage of remained material inside equipment, acid insoluble ash content, water content, and organoleptics test but had no significant effect on protein content and number of E.coli. Key words: shrimp paste, composition, shrimp, fish, salt. ABSTRAK   Terasi adalah salah satu produk hasil fermentasi ikan atau udang yang hanya mengalami perlakuan penggaraman, kemudian dibiarkan beberapa hari agar terjadi proses fermentasi. Penelitian ini bertujuan untuk menguji komposisi bahan baku terasi dengan menggunakan alat pencetak terasi dan kualitas terasi yang dihasilkan. Parameter yang diamati adalah persentase bahan tertinggal dalam alat, kadar abu tak larut dalam asam, kadar protein, jumlah bakteri E.coli, kadar air, dan uji organoleptik. Hasil penelitian menunjukkan bahwa kombinasi bahan baku terasi berpengaruh nyata terhadap persentase bahan tertinggal dalam alat, kadar abu tidak larut dalam asam, kadar air, dan uji organoleptik namun berpengaruh tidak nyata terhadap kadar protein dan kadar bakteri E. coli. Kadar garam berpengaruh nyata terhadap persentase bahan tertinggal dalam alat, kadar abu tidak larut dalam asam, kadar air, dan uji organoleptik namun berpengaruh tidak nyata terhadap kadar protein dan kadar bakteri E. coli.   Kata kunci: terasi, komposisi, udang, ikan, garam.