PENGARUH PERBEDAAN JENIS GARAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI TERASI UDANG REBON ( Mysis relicta )

Shrimp paste is a fermented product made of small shrimps with addition of salt that functions as preservative agent, driving the growth of lactid acid bacteria, and improving sensory quality of shrimp paste. The use of different types of salt in processing shrimp paste is able to affect sensory and physicochemical characteristics of shrimp paste. This research aims to determine the effect of different types of salt used toward shrimp paste sensory and physicochemical characteristics. The research was done in experimental laboratories with Completely Randomized Design (CRD) by using different types of salt as the factor (Crushed Salt, Bledug Kuwu Salt and Himalayan Salt) with three replications. The parametric testing done were moisture content, salt, water activity, LAB Total Plate Count (TPC), pH, color and organoleptic. The parametric data was analyzed using Analysis of Variance (ANOVA) and Honestly Significant Difference (HSD), non-parametric data was analyzed with Kruskal-Wallis and Mann-Whitney Tests. Based on the research, moisture content 30.62-31.41%, salt content ranges from 6.84-22.46%, water activity 0.64-0.66, LAB TPC value 1.5 x 106 – 5.3 x 108 , pH 6.28-6.32, oHue Value ranges from 72-83o indicating yellow red color and organoleptic value sequentially for GK, GB and GH are 7.74 <µ< 8.16; 7.48 <µ< 7.85 and 7.79 <µ< 8.12. It can be concluded that himalayan salt treatment showed the significant difference towards salt content, LAB TPC value, redness color, and taste on organoleptic test