The Characterization of Masin Rebon shrimp (Acetes indicus) as Sumbawa’s Traditional Fermented-Food
The aim of this research determined the characteristics of Masin rebon shirmp with various concentrations of Masin’s starter (Starmas). The study used a completely randomized design with one factor namely the addition of starter concentrations. The parameters observed were chemical characteristics (water, protein, pH value), sensories (color, texture, aroma, taste) and microbiological test (lactic acid bacteria). Data from chemical and organoleptic observations were analyzed by analysis of variability (p-value 5%) using the Co-Stat software and if there are a significant difference, then tested using Uji Lanjut with Beda Nyata Jujur (BNJ), while the microbiological data were analyzed using quantitative method. The results showed that the addition of various starter concentrations had a significant effect on moisture content, protein content, pH value, texture and taste preference level, but did not significantly affect on the level of preference for color and aroma. Total lactic acid bacteria in each treatment increased when the consentration of starter increased. The starter’s addition potentially change the chamical characteristics, sensories and microbioloical of Masin rebon shirmp.