Rusip with Alginate Addition as Seasoning

Abstract

. Data was analyzed using advanced test Honestly Significant Difference (HSD) at 5% level. The results showed that the best rusip powder was alginate 5% with heating at 50 o C and 70°C . The character were 5.98% and 7.57% water content; pH 5.69 and 5.85; 7.77% and 8.77% salt content; 28% and 27.65% protein content, respectively. This study proves that the addition of alginate 5% (w/w), heating at a temperature of 50 o C and 70°C can trap volatile compounds formed during fermentation in rusip processing into powder.Keywords : fermented fish, rusip powder, volatile compounds Available online: journal.ipb.ac.id/index.php/jphpi DOI: 10.17844/jphpi.2016.19.3.277 PENDAHULUAN Rusip merupakan salah satu olahan ikan fermentasi, bahan-bahan yang digunakan adalah gula aren, garam dan ikan teri. Karakter sensorinya yaitu berwarna coklat muda sampai abu-abu tua, rasa yang manis, asam dan asin serta flavor yang khas (Dyah 2007; Budiono 2010). Menurut Robert (2006 makanan fermentasi mempunyai beberapa keunggulan yaitu proses pengolahannya sederhana, mudah dan tidak mahal, mengandung nilai gizi yang lebih tinggi, serta memiliki cita rasa yang khas. Makanan fermentasi mempunyai aroma yang khas dari senyawa-senyawa yang terbentuk selama fermentasi (Keith 1996; Dyah dan Subeki 2010;Hajaratul et al. 2012; Abdul et al. 2014). Dyah dan Subeki (2010) menyatakan bahwa kandungan protein rusip mencapai 14,45% dan mempunyai kandungan gizi yang cukup lengkap terutama profil asam amino dan asam lemaknya, sehingga bisa dikembangkan

Preliminary Study on Kecalok, An Indigenous Shrimp Sauce from Indonesia

“…In addition, besides providing a distinctive flavor and aroma, salt and palm sugar are also useful for inhibiting pathogenic bacteria during fermentation process (Kurniawan & Muslih, 2014). According to Koesoemawardani and Ali (2016), the composition of salt and palm sugar in rusip product reached up to 25% and 10%, respectively. Whereas the amount of salt added to shrimp terasi in Indonesia is in the range of 5-10% (Ali, Yunianta, Aulanni'am & Kusnadi, 2019).…”