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banana leaves and steamed. Traditional fermentation is one of the most economical and oldest methods of producing and preserving food Chavan Kadam, 1989.
Some advantages gained from the process of making the product through fermentation process is to eliminate or reduce anti-nutrients substances, improve the
nutritional content, increase digestibility, raise the level of health, more healthful, also raising the storage time, long-lasting, durable, and has a higher selling value.
Fermented food products from Asia and Oceania have been categorized into five: fermentation product groups cereals, fermented fish and fermented meat products,
fermented vegetable products, fermented soy products, and alcoholic beverages Soni et al., 2014. Fermented shrimp extract produces natural antioxidants as a substitution of synthetic
additives such as butylate-dhydroxyanisole BHA, butylatedhydroxytoluene BHT, and tert- Butylhydroquinone TBHQ besides squid and algae, which are useful in inhibiting diseases,
such as heart disease, diabetes mellitus, and neurological disorders. Huang et al., 2011. Fermentation with fishery materials and rice can improve starter cultures in case of the
accumulation of GABA, and can be used as starter cultures to produce GABA c-Aminobutyric Acid. c-Aminobutyric acid used as a neurotransmitter, physiological functions such as
tranquilizers, diuretics, and hypotensive activities, effective regulation of depression, insomnia, and autonomic disorders, amelioration of chronic alcoholrelated symptom,
stimulation of the immune system cells and prevention of diabetic conditions Thwe et al., 2011
The fermentation of shrimp heads with the aid of Bacillus icheniformis OPL-007 produces total substances of phenols, polysaccharides, reducing sugars, free amino acids and
organic acids. Besides those, inside the liquid of the fermentation founded eight essential amino acids and non-protein amino acids.The liquid fermentation showed a strong
antioxidant capacity. Bio-deproteinization of SHW by Bacillus icheniformis OPL-007 can increase the antioxidant activity, and SHW has potential application in the production of
functional food. Mao et al., 2013. BalaoBalao is a fermented cooked rice and shrimp Penaeusindicus or Macrobrachium species. The acidic mixture becomes during
fermentation, and the shrimp shell reddens and softens. It is commonly prepared for the table in sauteed form and is eaten either as an appetizer or main dish Web1.
2. Materials and methods
2.1 Sample
In this study, the materials used are the small farmed shrimps ± 10–15cm body length and rice which the type is serang that usually planted and grown by the people of
Purwodadi, Grobogan, Central Java, Indonesia. The treatment of fermentation test treated in three treatments. K1 is a mixture of 50 grams of shrimp with 125 gr of white rice, K2 is a
mixture of 75gr of shrimp with 125 grams of white rice and K3 is a mixture of 100gr of shrimp with 125 gr of rice and K as a control rice without mixture of shrimp. Each treatment was
treated in six repetitions Federer: n–1 k–1 ≥ 15. All the materials are wrapped in aluminum foil and then fermented at room temperature for 24 hours. This treatment is based
on the habits of local residents who are accustomed to mix the ingredients of Kasem with the term jumput taken directly using hand after being weighed ± 75 grof shrimp and 125
gr of white rice, to treat all the 50 gr - 75 gr - 100 gr shrimp. From the analysis, bacteria which has primary role in the fermentation process of the shrimp is Proteus mirabilis, Pseudomonas
aeruginosa, Klebsiellaozaneae.
Proximate analysis of Kasem the fermentation of blended shrimp rice local food of Grobogan Purwodadi Central Java, Indonesia
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2.2. Analysis of the experiment The protein proximate test by using Kjeldahl-Micro method, the carbohydrates
and sugar test by using Luff Schoorl method, the fat test by using Soxlet extraction method, the water content test by using by oven method, the ash and fiber test by
using grafimetric method.
3. Results and discussion
Result of proximate analysis for each treatment can be seen on Tables 1 and 2.
Table 1. Data of rice proximate K.
Treatment Substances
Protein Fat
Carbohydrate Sugar
Fiber Ash
K 1.84
0.03 31.69
4.10 1.62
1.42
Table 2. Data of proximate test result for Kasem fermentation.
Treatment Substances
Protein Fat
Carbohydrate Sugar
Fiber Ash
K1 18.31
0.70 22.64
2.85 0.72
2.75 K2
19.29 0.81
22.70 2.69
0.89 2.52
K3 20.90
1.03 24.70
2.71 1.10
2.28
The above data was analyzed by Variant Analysis with standard error 1, a further test done with Scheffe test to determine the significance and significant
difference between treatments. There found significant protein content differences between K with K1, K2 and K3, increase occurred K = 1.84gr, K1 = 18.3 g, K2 = 19.3gr,
K3 = 20.9gr.
Figure 1. Protein level.
There found significant carbohydrate levels differences between K with K1, K2, K3 and decreased levels K = 31.69gr, K1 = 22.64gr, K2 = 22.70gr, K3 = 24.70gr.
Listyono, R.S. Iswari
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Figure 2. Carbohydrate level.
There found significant sugar levels differences between K with K1, K2, K3, decrease K = 4.10gr, K1 = 2.85gr, K2 = 2.69gr, K3 = 2.71gr.
Figure 3. Sugar level.
Fat content found no significant difference between K with K1, K2 , significant difference K with K3 and an increase in levels K = 0.03gr, K1 = 0.7gr, K2 = 0.81gr, K3 = 1.03gr.
So the increase was not significant.
Figure 4. Fat content.
Fiber content was no significant difference between K1 and K with a decline K = 1.62gr, K1 = 0.72gr, K2 = 0.89gr, K3 = 1.10gr.
Proximate analysis of Kasem the fermentation of blended shrimp rice local food of Grobogan Purwodadi Central Java, Indonesia
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Figure 5. Fiber content.
The ash content is no significant difference between K1 and K with an increase in ash content of K = 1.42gr, K1 = 2,75gr, K2 = 2,52gr, K3 = 2,28gr.
Figure 6. Ash content.
From the data above shows that the fermentation process may alter the levels of substances contained in food. Changes in the microflora during fermentation overlap, which
suggests that there are changes in conditions during the fermentation that lead to the death of one species and the enhancement of others. Protein levels Increased as well as in
accordance with Vatana and Rosario 1983. Rice-shrimp mixture was allowed to undergo natural fermentation for 10 days at 31 °C. Daily biochemical tests were carried out in
fermented rice-shrimp mixture for 10 days.The protein fractions, particularly soluble- nitrogen, increased from the beginning until the end of the fermentation period. The protein
content much found in shrimp heads, as the results of the research of Randriamahatody 2011.Proteolysis of shrimp heads can increase their potential nutritional value small
peptides with high content in essential amino acids while allowing the concentration of lipids into insoluble phase and a partial demineralization of the exoskeleton. The increase and
decrease of substance in the fermentation process can be used as ahealthy food. Soni, 2014; Kwon et al., 2010. One of the advantages of fermentation can lower sugar levels although
not significant, but it can be a consumption alternative for diabetics Thwe et al., 2011.
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4. Conclusions and remarks
