Test The Composition Of The Raw Materials Of Shrimp Paste In The Mechanical Pounding Device
Introduction
Shrimp paste, a typical flavoring seasoning with a strong aroma, is produced from shrimp or fish fermentation with salt, or a mixture of both, with or without the addition of permitted additional ingredients. The composition of shrimp paste raw materials is a major factor in producing quality shrimp paste. This study was conducted to test the water content, organoleptic (color, taste, aroma), and the number of E. coli bacteria in the shrimp paste produced using a mechanical pounding device.
Methodology
This study uses factorial complete random designs (RAL) with two factors, namely the composition of shrimp paste raw materials and the method of destruction of raw materials. There are three treatments for raw material composition (A1: 1 kg of shrimp + 100 g salt + 250 ml of water, A2: 1 kg of shrimp + 100 g salt + 500 ml of water, A3: 1 kg of shrimp + 100 g salt + 750 ml of water) And two treatments for the destruction method (P1: mechanical destruction, P2: manual destruction), with three replications. Observed parameters include water content, organoleptic (color, taste, aroma), and the number of E. coli bacteria.
Results
The results showed that the percentage of water content in shrimp paste ranged from 15.10% to 21.14%. Organoleptic Value Color ranges from 2.67 to 4.2, the organoleptic value of the taste ranges from 2.8 to 4.2, and the organoleptic value of the aroma ranges from 2.43 to 4.06. It is important to note that no E. coli bacteria are found in the shrimp paste produced.
Discussion
These results indicate that the use of mechanical pounding tools in making shrimp paste can produce shrimp paste with good quality, with controlled water content and satisfying organoleptic. In addition, the use of this tool is also effective in suppressing the growth of E. coli bacteria, so that the resulting shrimp paste is safer for consumption.
The Role of Water Content
Controlled water content is very important in making shrimp paste. The water content that is too high can cause shrimp paste to be easily damaged and moldy, while the water content that is too low can produce shrimp paste that is too hard and difficult to destroy.
Organoleptic
Organoleptic is an important factor in determining the quality of shrimp paste. Color, taste, and attractive shrimp paste will increase consumer attractiveness.
Food Safety
The existence of E. coli bacteria in shrimp paste can be a health threat to consumers. Therefore, it is important to ensure that the shrimp paste produced is free from the contamination of this bacterium.
Conclusion
The use of mechanical pounding tools in making shrimp paste can produce shrimp paste with good quality, with controlled water content, satisfying organoleptic, and free from E. coli bacteria. This study provides valuable information for the development of the process of making shrimp paste that is more efficient, effective, and safe.
Recommendations
Based on the results of this study, it is recommended that the use of mechanical pounding tools in making shrimp paste be implemented in the industry. This can increase the efficiency and effectiveness of the shrimp paste production process, as well as help create high quality and safe shrimp paste products.
Future Research Directions
Future research can focus on optimizing the composition of shrimp paste raw materials and the method of destruction of raw materials to produce shrimp paste with even better quality and safety.
Limitations of the Study
This study has some limitations, including the use of a small sample size and the lack of control over external factors that may affect the results. Future studies can address these limitations by using a larger sample size and controlling for external factors.
Implications of the Study
The results of this study have implications for the shrimp paste industry, as they suggest that the use of mechanical pounding tools can produce shrimp paste with good quality and safety. This can increase consumer confidence in the product and improve the reputation of the industry.
Conclusion
In conclusion, this study provides valuable information for the development of the process of making shrimp paste that is more efficient, effective, and safe. The use of mechanical pounding tools in making shrimp paste can produce shrimp paste with good quality, with controlled water content, satisfying organoleptic, and free from E. coli bacteria.
Q: What is the purpose of testing the composition of raw materials of shrimp paste in the mechanical pounding device?
A: The purpose of this study is to test the water content, organoleptic (color, taste, aroma), and the number of E. coli bacteria in the shrimp paste produced using a mechanical pounding device.
Q: What are the factors that affect the composition of raw materials of shrimp paste?
A: The factors that affect the composition of raw materials of shrimp paste are the composition of shrimp paste raw materials and the method of destruction of raw materials.
Q: What are the treatments for raw material composition used in this study?
A: There are three treatments for raw material composition used in this study, namely A1: 1 kg of shrimp + 100 g salt + 250 ml of water, A2: 1 kg of shrimp + 100 g salt + 500 ml of water, and A3: 1 kg of shrimp + 100 g salt + 750 ml of water.
Q: What are the treatments for the destruction method used in this study?
A: There are two treatments for the destruction method used in this study, namely P1: mechanical destruction and P2: manual destruction.
Q: What are the observed parameters in this study?
A: The observed parameters in this study are water content, organoleptic (color, taste, aroma), and the number of E. coli bacteria.
Q: What are the results of this study?
A: The results of this study showed that the percentage of water content in shrimp paste ranged from 15.10% to 21.14%. Organoleptic Value Color ranges from 2.67 to 4.2, the organoleptic value of the taste ranges from 2.8 to 4.2, and the organoleptic value of the aroma ranges from 2.43 to 4.06. No E. coli bacteria were found in the shrimp paste produced.
Q: What are the implications of this study?
A: The results of this study have implications for the shrimp paste industry, as they suggest that the use of mechanical pounding tools can produce shrimp paste with good quality and safety.
Q: What are the limitations of this study?
A: This study has some limitations, including the use of a small sample size and the lack of control over external factors that may affect the results.
Q: What are the recommendations of this study?
A: Based on the results of this study, it is recommended that the use of mechanical pounding tools in making shrimp paste be implemented in the industry.
Q: What are the future research directions of this study?
A: Future research can focus on optimizing the composition of shrimp paste raw materials and the method of destruction of raw materials to produce shrimp paste with even better quality and safety.
Q: What are the benefits of using mechanical pounding tools in making shrimp paste?
A: The use of mechanical pounding tools in making shrimp paste can increase the efficiency and effectiveness of the shrimp paste production process, as well as help create high quality and safe shrimp paste products.
Q: What are the potential applications of this study?
A: The results of this study can be applied in the shrimp paste industry to improve the quality and safety of shrimp paste products.
Q: What are the potential future developments of this study?
A: Future developments of this study can include the use of advanced technologies, such as robotics and artificial intelligence, to improve the efficiency and effectiveness of the shrimp paste production process.
Q: What are the potential collaborations of this study?
A: Potential collaborations of this study can include collaborations with other researchers, industry partners, and government agencies to improve the quality and safety of shrimp paste products.
Q: What are the potential funding opportunities of this study?
A: Potential funding opportunities of this study can include funding from government agencies, industry partners, and private organizations to support research and development in the shrimp paste industry.