The Quality Analysis Of Sambal Masin (Sumbawa Specialties) With Variation Concentrations Of Salt And Tamarind

Asmawati, Asmawati; Jumisayati, Jumisayati; Saputrayadi, Adi

doi:10.29239/j.agrikan.13.2.403-411

Cited by 3 publications

(3 citation statements)

References 7 publications

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“…Meanwhile, masin is a type of sambal made from fermented rebon shrimps with the addition of salt and tamarind. It is a typical product mostly produced by the people of Sumbawa, West Nusa Tenggara, especially in the Empang and Pelampang Districts [54]. Another processed sambal from rebon seafood is ronto, which is typical of the coastal community, especially South Kalimantan.…”

Section: Types Of Sambal In Indonesianmentioning

confidence: 99%

Diversity of sambal types in Indonesia

Rahmah,

Ansori

2023

Food systems

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Sambal is a processed chili paste with a spicy taste. The history of sambal begins with the arrival of chili seeds brought by the Portuguese in the 16th century, which was like a cultural renaissance of spicy foods. The methodology used for this research included analysis of food ethnographic literature, origin, function and types of sambal found in relevant articles and book chapters. The results show that the population with the highest consumption of sambal lives on the Sumatra Islands. There are two types of sambal preparation methods, namely slicing and mashing. Some chili sauces can be cooked or eaten raw. Sambal diversity is influenced by several factors, namely resources, geographical factors, history, and culture. Thus, sambal is considered to be an important contributor to food diversity in Indonesia because every local cuisine includes sambal and it is never left behind.

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Section: Types Of Sambal In Indonesianmentioning

confidence: 99%

Diversity of sambal types in Indonesia

Rahmah,

Ansori

2023

Food systems

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“…Menjaga suhu selama proses pembuatan makanan fermentasi pada suhu optimum bakteri berkembang dapat menyebabkan pertumbuhan bakteri optimum sehingga proses fermentasi makanan tersebut lebih cepat dan menyebabkan hasil yang lebih baik. Oleh sebab itu, perlu adanya teknologi khusus yang dapat menjaga suhu proses tetap stabil, salah satunya adalah reaktor khusus yang dilengkapi dengan instrument pengontrol suhu (Asmawati et al 2020).…”

Section: Pendahuluanunclassified

Karakteristik Bioreaktor Dengan Sistem Kontrol Suhu Sebagai Instrumen Feremetnasi Pembuatan Produk Masin Bebahan Baku Udang Rebbon (Mysis relicta)

Rohman¹,

Amrullah²,

Maulana³

et al. 2021

AME

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Masin merupakan salah satu makanan tradisional Sumbawa yang berbahan baku udang rebon. Salah satu cara meningkatkan produktifitas pembuatan masin adalah mengoptimalkan proses fermentasi dengan mempertahankan temperatur fermentasi selama proses produksi pada suhu optimal. Pada penelitian ini akan dilakukan karakterisasi bioreaktor masin dengan kontrol suhu otomatis. Bioreaktor dirancang berbentuk kubus dengan ukuran 50 cm x 50 cm x 50 cm yang dilengkapi dengan pemanas dan pengontrol suhu menggunakan Arduino. Setelah itu, setting point bioreaktor diatur pada suhu 37 o C. Proses selanjutnya adalah pengujian kadar air, kadar protein, kadar lemak dan jumlah mikroba dari sampel pada hari ketiga dan ketujuh fermentasi, kemudian dibandingkan antara produk masin menggunakan bioreaktor dengan masin yang diproduksi secara tradisional. Hasil penelitian ini memperlihatkan nilai rata-rata suhu reaktor pada hari ketiga adalah 37,27 o C, sedangakan pada hari ketujuh suhu rata-rata bioreaktor sebesar 37,14°C. Kadar air dan kadar lemak tertinggi didapatkan pada sampel yang menggunakan bioreaktor pada hari ketujuh yaitu 62,36% dan 2,44%. Kadar protein tertinggi didapatkan pada sampel yang menggunakan bioreaktor pada hari ketiga yaitu 12,32%. Jumlah mikroba terendah diperoleh pada sampel yang menggunakan bioreaktor pada hari ketujuh yaitu 13x10 4 . Hasil penelitian ini menunjukkan bahwa biorektor masin yang dirancang dapat mempercepat proses pembuatan masin.

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“…Masin is a traditional sauce from Sumbawa, a type of chili sauce that is a fermented product of tiny fresh shrimp with added salt (NaCl) and tamarind (Asmawati et al, 2020). Making masin is traditionally done by mixing all the masin ingredients, storing it in a closed container, and then fermenting it at room temperature for 3 to 7 days (Ramzi, 2016).…”

Section: Introductionmentioning

confidence: 99%

Intelligent Control Masin Fermentor Development With Temperature Control System

Proceedings of the International Conference on Industrial Engineering and Operations Management

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Masin is a typical Sumbawa, Indonesia sauce made from tiny shrimp. A closed fermentation process makes Masin for seven to fourteen days. This research aims to increase the productivity of making masin by optimizing the fermentation process by maintaining the fermentation temperature at the optimal temperature using a fuzzy logic control system. The masin fermenter is in the form of a cube of 640 mm X 640 mm X 550 mm and a fermentation container with a diameter of 380 mm and a height of 440 mm equipped with a heater and Arduino, with the setting point of the fermenter is 37ºC. Furthermore, product quality tests were carried out on the third, fifth, seventh, ninth, twelfth and fourteenth days, with an organoleptic test, bacterial count, protein, fat, fiber, and carbohydrate content. Then the fermentation results with the fermenter were compared with normal fermentation. The organoleptic test result is that using a fermentor for 12 days is the most preferred by participants in terms of color, aroma and texture, while for taste, they prefer samples of a 9-days fermenter. The highest growth of lactic acid bacteria was found in the 7-day fermenter, which was 3.3 X 10⁷. The highest protein content was found in the 5-day fermenter sample, which was 12.21%, the highest fat content was found in 3 days of normal fermentation, 23.15%, the highest fiber content was found in the 3-day standard fermentation sample, 26.12%, and the highest carbohydrate content was found in the 7-day fermenter was 11.32%.

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The Quality Analysis Of Sambal Masin (Sumbawa Specialties) With Variation Concentrations Of Salt And Tamarind

Cited by 3 publications

References 7 publications

Diversity of sambal types in Indonesia

Diversity of sambal types in Indonesia

Karakteristik Bioreaktor Dengan Sistem Kontrol Suhu Sebagai Instrumen Feremetnasi Pembuatan Produk Masin Bebahan Baku Udang Rebbon (Mysis relicta)

Intelligent Control Masin Fermentor Development With Temperature Control System

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