Uji Komposisi Bahan Baku Terasi pada Alat Penumbuk Mekanis
ABSTRAK
SITI KHADIJAH : Uji komposisi bahan baku terasi pada alat penumbuk mekanis,
dibimbing oleh AINUN ROHANAH dan ADIAN RINDANG.
Terasi adalah suatu jenis bahan penyedap makanan yang berbau khas, hasil
fermentasi udang atau ikan atau campuran keduanya dengan garam, dengan atau tanpa
bahan tambahan lain yang diijinkan. Komposisi bahan baku terasi merupakan hal utama
yang perlu diperhatikan dalam pembuatan terasi. Penelitian ini untuk menguji kadar air,
organoleptik (warna, rasa, aroma) dan jumlah bakteri E.coli terasi yang dihasilkan alat
penumbuk mekanis. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial
yang terdiri dari 2 faktor yaitu komposisi bahan baku terasi dan cara penumbukan pada
bahan baku terasi dengan 3 kali ulangan, yaitu A1= 1 kg udang+100 gram garam+250
mL air, A2= 1 kg udang+100 gram garam+500 mL air, A3= 1 kg udang+100 gram
garam+750 mL air, dan P1= penumbukan mekanis, P2= penumbukan manual. Parameter
yang diamati meliputi kadar air, organoleptik (warna, rasa, aroma) dan jumlah bakteri
E.coli.
Hasil penelitian menunjukkan persentase kadar air berkisar 15,10-21,14%; nilai
organoleptik warna berkisar 2,67-4,2; nilai organoleptik rasa berkisar 2,8-4,2; nilai
organoleptik aroma berkisar 2,43-4,06; dan tidak terdapat bakteri E. coli pada terasi yang
dihasilkan.
Kata Kunci: terasi, komposisi, udang, air.
ABSTRACT
SITI KHADIJAH : Shrimp paste composition test produced in mechanical pestle,
supervised by AINUN ROHANAH and ADIAN RINDANG.
Shrimp paste is a kind of food flavoring that has a distinctive smell, produced by
fermented shrimp or fish with salt or a mixture of both, with or without permitted
additives. The composition of the raw material of the paste is the main thing that needs to
be considered in making paste. This research was purposed to test the water content,
organoleptic (color, taste, aroma) and the number of E. coli in paste produced by
mechanical pestle. This study used a factorial completely randomized design (CRD)
consisting of two factors that is the composition of paste raw material and pulverization
method of the raw material with 3 repetitions , that is A1 = 1 kg shrimp + 100 g of salt +
250 mL of water, A2 = 1 kg shrimp + 100 g of salt + 500 mL of water, A3 = 1 kg shrimp
+ 100 g of salt + 750 mL of water, and P1 = mechanical comminution and P2 = manual
pulverization. The parameters observed were water content, organoleptic (color, taste,
aroma) and the number of E. coli bacteria.
The results showed that the percentage of water content was from 15.10 to 21.14
%; organoleptic value of color was from 2.67 to 4.2; organoleptic value of taste was
from 2.8 to 4.2; organoleptic values of aroma was from 2.43 to 4.06; and there was no
E. coli cells in the resulting paste.
Keywords : paste, composition, shrimp, water .
i
Universitas Sumatera Utara
SITI KHADIJAH : Uji komposisi bahan baku terasi pada alat penumbuk mekanis,
dibimbing oleh AINUN ROHANAH dan ADIAN RINDANG.
Terasi adalah suatu jenis bahan penyedap makanan yang berbau khas, hasil
fermentasi udang atau ikan atau campuran keduanya dengan garam, dengan atau tanpa
bahan tambahan lain yang diijinkan. Komposisi bahan baku terasi merupakan hal utama
yang perlu diperhatikan dalam pembuatan terasi. Penelitian ini untuk menguji kadar air,
organoleptik (warna, rasa, aroma) dan jumlah bakteri E.coli terasi yang dihasilkan alat
penumbuk mekanis. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial
yang terdiri dari 2 faktor yaitu komposisi bahan baku terasi dan cara penumbukan pada
bahan baku terasi dengan 3 kali ulangan, yaitu A1= 1 kg udang+100 gram garam+250
mL air, A2= 1 kg udang+100 gram garam+500 mL air, A3= 1 kg udang+100 gram
garam+750 mL air, dan P1= penumbukan mekanis, P2= penumbukan manual. Parameter
yang diamati meliputi kadar air, organoleptik (warna, rasa, aroma) dan jumlah bakteri
E.coli.
Hasil penelitian menunjukkan persentase kadar air berkisar 15,10-21,14%; nilai
organoleptik warna berkisar 2,67-4,2; nilai organoleptik rasa berkisar 2,8-4,2; nilai
organoleptik aroma berkisar 2,43-4,06; dan tidak terdapat bakteri E. coli pada terasi yang
dihasilkan.
Kata Kunci: terasi, komposisi, udang, air.
ABSTRACT
SITI KHADIJAH : Shrimp paste composition test produced in mechanical pestle,
supervised by AINUN ROHANAH and ADIAN RINDANG.
Shrimp paste is a kind of food flavoring that has a distinctive smell, produced by
fermented shrimp or fish with salt or a mixture of both, with or without permitted
additives. The composition of the raw material of the paste is the main thing that needs to
be considered in making paste. This research was purposed to test the water content,
organoleptic (color, taste, aroma) and the number of E. coli in paste produced by
mechanical pestle. This study used a factorial completely randomized design (CRD)
consisting of two factors that is the composition of paste raw material and pulverization
method of the raw material with 3 repetitions , that is A1 = 1 kg shrimp + 100 g of salt +
250 mL of water, A2 = 1 kg shrimp + 100 g of salt + 500 mL of water, A3 = 1 kg shrimp
+ 100 g of salt + 750 mL of water, and P1 = mechanical comminution and P2 = manual
pulverization. The parameters observed were water content, organoleptic (color, taste,
aroma) and the number of E. coli bacteria.
The results showed that the percentage of water content was from 15.10 to 21.14
%; organoleptic value of color was from 2.67 to 4.2; organoleptic value of taste was
from 2.8 to 4.2; organoleptic values of aroma was from 2.43 to 4.06; and there was no
E. coli cells in the resulting paste.
Keywords : paste, composition, shrimp, water .
i
Universitas Sumatera Utara