CD Skripsi

Pengaruh Pengunaan Garam Rumput Laut Dengan Konsentrasi Yang Berbeda Terhadap Mutu Kecap Asin Udang Rebon

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The aim of this study was to determine the effect of using seaweed salt at different concentrations on the quality of fermented Rebon shrimp salty soy sauce. The treatments consisted of four different salt concentrations: 0% (R0), 15% (R1), 20% (R2), and 25% (R3). The results showed that the use of seaweed salt at different concentrations had a significant effect on taste, aroma, and color values. The best results were found in the 25% (R3) treatment, which produced a distinctive fermented Rebon shrimp salty soy sauce aroma, an thoroughly salty taste, and a typical dark brown color. The proximate analysis yielded 22.47% ash, 7.74% protein, 11.85% salt, and mineral content of 3.81 mg/g sodium and 4.43 mg/g potassium, with a ratio of 1.27:1.47. This study indicated that using 25% seaweed salt could replace regular salt in the production of fermented Rebon shrimp salty soy sauce while maintaining the same quality.



Keywords: Rebon shrimp, Seaweed salt, Salty soy sauce

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004114390

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2004114390

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Aldi

Versi lain/terkait

Lampiran Berkas

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