Partial properties of ready-to-use shrimp paste affected by heating time

Abstract

Ready-to-use shrimp paste is a traditional shrimp paste produced by a small producer scale in East Lombok through the non-fermentation process and continued by un-control heating time. The qualities were ununiform. Aim of this study was to determine the physical, sensory and microbial quality of ready-to-use shrimp paste affected by heating time. The method conducted was a completely randomized design. The heating time was arranged for 0 to 70 min, with a 10 min interval. The data was analyzed using Co-Stat Software at 95% significant level, then further tested for significance difference data with Tukey's HSD. Microbial data was analyzed using descriptive method. The result showed that the properties of ready-to-use shrimp paste were influenced by heating time of controlled oven. The heating time affected moisture content, o Hue, sensory of aroma, taste and texture. However, it did not affect the appearance and L value (brightness). Heating time for 50 min at 100 o C using the controlled oven is recommended as the best treatment to produce ready-to-use shrimp paste with 32.61% of moisture content, 3.9 x 10 3 CFU/g of total microbe, less than 10 2 CFU/g of total fungi and undetected coliform. The shrimp paste had yellow-red color, clean appearance which was specific shrimp paste, very specific odor and taste. It also has a compact texture. Heating time for 50 min at 100 o C can extend the shelf life of ready-to-use shrimp paste up to minimum 60 days at room temperature.