Shrimp paste is a product of fermentation that every time it will continue to be degradated by microorganisms. The degradation has a time limit to continue to produce the best quality shrimp paste based on the value of the Indonesian National Standard. The purpose of this study was to determine the quality of shrimp paste up to a storage period of 3 months 7 days. This study was used a randomized block design (RBD) method with different storage times of 7, 37 and 67 days. The quality parameters of shrimp paste used were physicochemical value by measuring pH and salt content and proximate analysis by measuring protein, fat, carbohydrate, ash content and air content. The results were showed that the pH of the shrimp paste was in the alkaline range from 7.72 to 7.33, the proportion of salt content was 5.09%. Proximate analysis were showed protein content (37.05%), fat (3.26%), carbohydrates (4.23%), ash content (19.45%), and air content (36%). Based on the results of this study, it was found that shrimp paste with a storage period of 3 months and 7 days met national standards except for the ash content.

Lactobacillus sp. is a bacterium that naturally exists in various environments, including in breast milk colostrum. This bacterium belongs to a group of lactic acid bacteria that produce lactic acid as the main product of sugar fermentation so that it has probiotic properties that also play a role in the fermentation process. This study aims to produce probiotic milk using Lactobacillus sp isolates from breast milk colostrum  with soybean (Glycine max (L.) Merril.) as the base material and then test the total lactic acid content, pH value, reducing sugar and the number of lactic acid bacteria. The production of soybean fermented milk is based on the analysis of total lactic acid content by acid-base titration method with 0.1 N NaOH standard solution, pH value by using universal pH meter, reducing sugar test by spectrophotometric method of Nelson-Somogyi and the number of lactic acid bacteria by using Glucose Yeast Pepton Agar (GYPA) medium added with CaCO3 then calculated by using Standard Plate Count (SPC) method with TPC value (Total Plate Number) is 2.3. 1012 colonies/ml, 2.5.1012 colonies/ml, 4.5.1014 colonies/ml, 4.1.1014 colonies/ml. From the results of the study it is known that Lactobacillus sp isolates from breast milk colostrum fluid can ferment soybean milk (Glycine max (L.) Merril.)