Glutamic Acid Content of Rebon (Acetes sp.) Shrimp Paste Powder with the Addition of Tomato (lycopersicum esculentum) Concentrate Variants

Abstract

Shrimp paste is a fermented food product made from shrimp with the addition of salt and other food additives. The use of salt with a high concentration result in a reduced taste of the shrimp paste so that the impression from consumers decreases. One way to maintain the umami flavor produced in shrimp paste is by using tomato concentrate which has a high glutamic acid content. The purpose of this study was to determine the effect of tomato concentrate on the glutamic acid content of rebon shrimp paste. The research method used was experimental laboratories with a Completely Randomized Design (CRD) model using 4 concentration treatments, which are the addition of 0%; 10%; 20% and 30% tomato concentrate variants and 3 repetitions. Parametric data were analyzed using ANOVA and Honest Real Differences if significantly different. Non-parametric data were analyzed by Kruskal Wallis and Mann Whitney. The results showed that the addition of tomato concentrate variants gave a significantly different effect (p<5%) on the value of glutamic acid content, protein content, salt content, acidity (pH), color and organoleptic. The value of glutamic acid content of shrimp paste ranged between 23.77-39.09%. The protein content of shrimp paste ranged between 31.61-41.10%. Salt content of shrimp paste ranged between 22.26-18.78%. pH of shrimp paste ranged between 7.62-5.90%. Shrimp paste with the addition of 30% tomato concentrate produced the best glutamic acid content in this study because it had the highest glutamic acid content and improved the flavor of shrimp paste.