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Characteristics of Physichochemical and Microbiology of Rebon Shrimp Paste using Different Brown Sugar Concentration

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 22 No. 2 (2019) · hlm. 287–298

DOI
10.17844/jphpi.v22i2.27716
ISSN
2354-886X, 2303-2111
Terbit
2019-08-25
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

Shrimp paste is a fermentation product of shrimp and has a distinctive smell and taste. The paste is made from a mixture of shrimp, fish salt and brown sugar. The purpose of this study was to determine the effect of sugar concentrations on the chemical, physical, microbiological and sensory characteristics of shrimp paste. Five differentconcentrations of brown sugar (0; 7.5; 10, and 12.5%) were applied. The shrimp paste was analyzed for their protein content, water content, amino acids, salinity, total sugar content, pH, colour test, viability of LAB and sensory. The sugar concentration significantly affected protein content, water content, total sugar, color, salt and organoleptic (p 0.05). The protein levels decreased with the increasing of sugar concentration. The brightness (L*) and redness (a*) were slightly decrease with the increasing of sugar concentration. The shrimp amino acid was dominated by glutamate acid, however, the concentration of amino acids decreased with the increasing concentration of the sugar. Addition of sugar to the shrimp paste improved the acceptance of the panelist, resulting higher score as compared to that of control. The best treatment in this study was the shrimp paste added with 10% sugar having the protein content 29.084%; water content 34.11%; sugar content 15.37%, pH 6.97; L 46.52; salt 13.63%; glutamate acid 23115.83 mg/kg, BAL <10 log CFU/mL and total organoleptic value 8.

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  • Diponegoro University
  • Universitas Islam Negeri Sulthan Thaha Saifuddin Jambi
  • Sebelas Maret University
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Rekan penulisOrganisasiArtikel bersama
Lukita PurnamayatiDiponegoro University4
Sumardianto SumardiantoAfiliasi tidak diketahui3
Apri Dwi AnggoDiponegoro University3
Ulfah AmaliaDiponegoro University3
Slamet SuhartoAfiliasi tidak diketahui3
Lukita PurnamayatiAfiliasi tidak diketahui2
Romadhon RomadhonUniversitas Islam Negeri Sulthan Thaha Saifuddin Jambi2
Romadhon RomadhonDiponegoro University2
Muhammad Hauzan ArifinDiponegoro University2
Ima WijayantiDiponegoro University2
Suminto SumintoDiponegoro University2
Dwi Yanuar Budi PrasetyoDiponegoro University2
Dina Shofa IstifadaAfiliasi tidak diketahui2
Dina Shofa IstifadaDiponegoro University2
apri dwi anggoAfiliasi tidak diketahui2
Ulfi Lestari DhitaDiponegoro University1
Widodo Farid Ma’rufDiponegoro University1
Darmanto DarmantoSebelas Maret University1
Alfiana NurjannahDiponegoro University1
Eko Nurcahya DewiDiponegoro University1
Arifiya Ayu KusumaDiponegoro University1
Ahmad Niam SalimDiponegoro University1
Laras RianingsihDiponegoro University1
SumardiantoAfiliasi tidak diketahui1
Gisella ValentineDiponegoro University1
Rizki Wisnu MurtiDiponegoro University1
Eko SusantoDiponegoro University1
Annisa Amalia FebriantiDiponegoro University1
Muhammad Qowiyyul AziziDiponegoro University1
Bella Widya RamadhantiAfiliasi tidak diketahui1
Bella Widya RamadhantiDiponegoro University1
Muhammad Hauzan ArifinAfiliasi tidak diketahui1
Rico DinaryadiAfiliasi tidak diketahui1
Intan Muryaning CharimahAfiliasi tidak diketahui1
Rico DinaryadiDiponegoro University1
Abdul SyakurDiponegoro University1
Lilin BudiatiDiponegoro University1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Characteristics of Physichochemical and Microbiology of Rebon Shrimp Paste using Different Brown Sugar Concentration</dc:title>
	<dc:creator xml:lang="en">Sumardianto, Sumardianto</dc:creator>
	<dc:creator xml:lang="en">Wijayanti, Ima</dc:creator>
	<dc:creator xml:lang="en">Swastawati, Fronthea</dc:creator>
	<dc:subject xml:lang="en">brown sugar</dc:subject>
	<dc:subject xml:lang="en">fermentation</dc:subject>
	<dc:subject xml:lang="en">rebon</dc:subject>
	<dc:subject xml:lang="en">shrimp paste</dc:subject>
	<dc:description xml:lang="en">Shrimp paste is a fermentation product of shrimp and has a distinctive smell and taste. The paste is made from a mixture of shrimp, fish salt and brown sugar. The purpose of this study was to determine the effect of sugar concentrations on the chemical, physical, microbiological and sensory characteristics of shrimp paste. Five differentconcentrations of brown sugar (0; 7.5; 10, and 12.5%) were applied. The shrimp paste was analyzed for their protein content, water content, amino acids, salinity, total sugar content, pH, colour test, viability of LAB  and sensory. The sugar concentration significantly affected protein content, water content, total sugar, color, salt and organoleptic (p&amp;lt;0.05), but did not significantly affect on the water content, pH and LAB (p&amp;gt;0.05). The protein levels decreased with the increasing of sugar concentration. The brightness (L*) and redness (a*) were slightly decrease with the increasing of sugar concentration. The shrimp amino acid was dominated by glutamate acid, however, the concentration of amino acids decreased with the increasing concentration of the sugar. Addition of sugar to the shrimp paste improved the acceptance of the panelist, resulting higher score as compared to that of control. The best treatment in this study was the shrimp paste added with 10% sugar having the protein content 29.084%; water content 34.11%;  sugar content 15.37%, pH 6.97; L 46.52; salt 13.63%; glutamate acid 23115.83 mg/kg, BAL &amp;lt;10 log CFU/mL and total organoleptic value 8.</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2019-08-25</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/27716</dc:identifier>
	<dc:identifier>10.17844/jphpi.v22i2.27716</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 22 No 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia; 287-298</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 22 No. 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia; 287-298</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/27716/17715</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2019 Sumardianto Sumardianto, Ima Wijayanti, Fronthea Swastawati</dc:rights>
</oai_dc:dc>