Introduction PROS Listyono, Retno Sri I Proximate analysis fulltext
Proceedings of the IConSSE FSM SWCU 2015, pp. SC.38–43 ISBN: 978-602-1047-21-7
SWUP
SC.38
Proximate analysis of Kasem the fermentation of blended shrimp rice local food of Grobogan Purwodadi Central Java, Indonesia
Listyono
a
and Retno Sri Iswari
b
a
Department of Biology, UIN Walisongo, Jl. Prof. Hamka Ngalian, Semarang 50185, Indonesia
b
Postgraduate State University of Semarang, Jl. Bendan Ngisor Sampangan, Semarang 50232, Indonesia
Email:
a
yono.sumar1069gmail.com;
b
iswari_retnoyahoo.com
Abstract
Kasem is locally processed foods from Grobogan, Purwodadi, Central Java, Indonesia, These foods consumed by the locals especially those with diabetes. Made of the
fermentation mixture of shrimp and rice for 24 hours. The advantages of the fermentation process are eliminating or reducing anti-nutrients substances, increasing
nutrients, improving digestibility, healthful, durable, increasing antioxidant activity, having a higher value, stimulating the immune system cells and preventing from diabetic
conditions. The purpose of this study is to determine the results of the test of Kasem proximate and what substances were changed after the fermentation with the aid of
bacteria Proteus mirabilis, Pseudomonas aeruginosa, Klebsiella azaenae on shrimp. 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 grafimetri
method. The fermentation treatment test: K1 consists of 50gr of shrimp mixed with 125 gr of white rice, K2 consists of 75gr of shrimp mixed with 125 gr of white rice and K3
consists of 100gr of shrimp mixed with 125 grams of rice and K as a control rice only. Each treatment was treated with six repetitions ferderer: n-1 k-1 ≥ 15. The error
level of simple variant analysis is 1, a further test then using Scheffe test to determine the significance difference between treatments. The protein content shows significant
differences between K, K1, K2 and K3 and level increasing occurred K = 1.84gr, K1= 18.3 g, K2 = 19.3gr, K3 = 20.9gr. The carbohydrate levels shows significant differences
between K, K1, K2, and K3 and reduction occurred K = 31.69gr, K1 = 22.64gr, K2 = 22.70gr, K3 = 24.70gr. Sugar levels shows significant differences between K, K1, K2, K3,
reduction occurred K = 4.1gr, K1 = 2.85gr, K2 = 2.69gr, K3 = 2.71gr. Fat content shows no significant difference between K, K1, K2, and K3 and level-increasing occurred K =
0.03gr, K1 = 0.7gr, K2 = 0.81gr, K3 = 1.03gr. Fiber content shows no significant difference between K1 and K with a decline K = 1.62gr, K1 = 0.72gr, K2 = 0.89gr, K3 = 1.10gr. The
data above indicates the decline in carbohydrates, sugars and fiber from processed Kasem meanwhile for protein and fat shows an increase.
Keywords kasem, local food, proximate analysis