Siti Tsaniyatul Miratis Sulthoniyah, Miratis (2022) Karakteristik Terasi Bubuk dari Limbah Industri Udang dan Ikan Teri (Stolephorus sp.). Characterization of Fermented Product from Shrimp Waste and Anchovy (Stolephorus sp.), 50 (1). pp. 1377-1383. ISSN 2654-2714
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Abstract
The abundance of shrimp waste is a problem that has not yet been completely resolved and research is
still ongoing. One effort that can overcome this problem is to use it as a raw material for making shrimp
paste. The purpose of this research was to utilize shrimp shell waste as a food additive. The research
method used was experimental with five treatments, namely A1B1 (0:100), A2B2 (25:75), A3B3 (50:50),
A4B4 (75:25) and A5B5 (100:0). Meanwhile, storage time was P1 (1 day), P2 (4 day), P3 (7 day) and P4
(30 day). The tested parameters were moisture content, pH and organoleptic (descriptive). The results
showed that the best formulation was the ratio of shrimp shell waste and anchovy of 25:75 (A2B2) with P3
storage time. The value of moisture content was 8.1% and pH was 7,3. The smell of shrimp paste was not
too strong with a reddish yellow color and a slightly rough texture.
| Item Type: | Article |
|---|---|
| Subjects: | Cek Plagiasi Jurnal Peer Review |
| Divisions: | E. Fakultas Pertanian > Teknologi Hasil Perikanan |
| Depositing User: | perpus perpustakaan unibabwi |
| Date Deposited: | 31 Mar 2022 09:07 |
| Last Modified: | 31 Mar 2022 09:07 |
| URI: | http://repository.unibabwi.ac.id/id/eprint/593 |
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