Quality Profiles of the Traditional Shrimp Paste of Lombok

Abstract

Shrimp paste is very much needed in NTB culinary. Several Micro small and Medium Enterprises (MSMEs) in Lombok produce shrimp paste. This study aimed to determine the chemical and physical quality of shrimp paste produced by MSMEs on the island of Lombok. The method used in this study was an experimental method with a Randomized Block Design and a single factor experiment with sampling locations, namely Shrimp paste of Putri Nyale (Jerowaru), Jero Acan (Jerowaru), TelukJor (Jerowaru), Lakara Salwa (Pringgabaya), Udang Rebon (Lembar) and SasakMaiq (BatuLayar). Each treatment was repeated three times to obtain 21 experimental units. The data were analyzed by analysis of variance at a 5% significance level using Co-Stat software. Significant different data were further tested with HSD test. The results showed that the moisture content, pH, hardness (texture) and color (Hue o) of shrimp paste from all producers were significantly different. There was a tendency that the higher the moisture content, the lower the hardness value (shrimp texture). Shrimp paste of Sasaq Maiq has the highest hardness of 39631. 98 kg/cm2 with the lowest moisture content of 23.21 %. Shrimp paste of Putri Nyale has the lowest hardness with the highest moisture content of 37. 55 %. Moisture content of Lakara Salwa shrimp paste and SasakMaiq does not meet the quality standards of shrimp paste (SNI 01-2716.1-2009). The acidity level of shrimp paste produced by MSMEs in Lombok is significantly different with a range of 6.4 to 7.57 which is influenced by the length of fermentation applied. Based on Hue°, the Lakara Salwa shrimp paste produces a red color range due to the use of dyes and other shrimp paste has a yellow red color with the use of natural raw materials.

Physicochemical and antioxidant properties of commercial shrimp paste in Besut market

“…A smaller pH value signifies a higher degree of acidity, while a higher pH value indicates a lower degree of acidity. In other words, the acidity of a solution increases as the pH value decreases, and vice versa (Handayani et al, 2021). Based on the result, the pH value for all the commercial shrimp paste samples was in the range of 7.00 -7.32.…”

“…ranged from 33.95 to 52.19 % (Daroonpunt et al, 2016). According to Handayani et al (2021), as the moisture content in the product decreases, the texture of shrimp paste becomes firmer or higher in value. The drying process significantly influences the moisture content.…”

“…The presence of water in food plays a crucial role as it impacts the visual appeal, texture, and flavour of the final product. Measurement of moisture content in food is very important because the high and low moisture content in a food product will determine the final quality of a product (Handayani et al, 2021).…”

“…Both enzymatic and non-enzymatic processes, such as active polyphenol oxidase and the Maillard reaction, can cause shrimp paste to turn brown (Daroonpunt et al, 2016). Handayani et al (2021) reported that high-quality shrimp paste is typically characterized by its dark brown colour, distinctive aroma of shrimp paste, absence of rancid odour, and absence of impurities.…”

“…Sample SP3 had the highest a* value (5.96) compared to other samples. According to Handayani et al (2021), the reddish brown colour of specific shrimp paste products can be affected by the natural astaxanthin pigment present in shrimp shells. The longer the fermentation process, the darker the colour of the shrimp paste produced.…”