Anjul Agarwal
anjul_g@rediffmail.com
International Journal of ChemTech Research
IJCTR
0974-4290
2455-9555
10.20902/CT
http://www.sphinxsai.com/chemtech.php
2019
12
01
Quality and Food Safety of Shrimp Paste Produced In District of Takalar, Province of South Sulawesi
Nursinah
Amir
1
Chanif
Mahdi
2
Faculty of Marine Sciences and Fisheries, University of Hasanuddin, Jl. Perintis
Kemerdekaan KM. 10 Tamalanrea Makassar 90245, Indonesia
Faculty of Mathematics and Natural Sciences, University of Brawijaya, Jl. Veteran
Malang 65145, Indonesia
2019
100
104
120111
10.20902/IJCTR.2019.120111
http://dx.doi.org/10.20902/IJCTR.2019.120111
This study aims to know quality and food safety of shrimp paste produced in District
of Takalar, Province of South Sulawesi. Research was conducted used survey and evaluation
methods. Sample of shrimp paste were taken in District of Takalar used Purpossive Sampling
methods. Samples were analyzed at Laboratory of BIOCHEM, Chemistry Department,
University of Brawijaya and Laboratory of Application of Quality of Fishery Product, Marine
and Fisheries Department Province of South Sulawesi refers to SNI 2716: 2016. The results
showed that the shrimp paste produced in District of Takalar, Province of South Sulawesi
fulfilled the quality and food safety requirements of shrimp paste based on SNI 2716: 2016 for
sensory parameters (mean = 7.8), salt content (15%), E. coli (<3 MPN / g), but for protein
content less than quality requirement and food safety of shrimp paste (12.54%) and water
content more than quality requirement and food safety of shrimp paste(47.85%)
http://sphinxsai.com/2019/ch_vol12_no1/1/(100-104)V12N1CT.pdf
shrimp paste
quality
food safety
Takalar
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