| dc.description.abstract | Nowadays people tend to consume fermented shrimp or flavoring to improve the
taste of the food without looking at nutritional side of the flavoring. To counter this
problem, it needs to diversify foods by replacing raw materials shrimps with sardines
fermented flour, tempeh flour, and corn flour. This research was aimed to produce the
fermented shrimp which is high in nutrient content such as protein and antioxidants
needed by the human body.
This research had 5 steps starting from making the sauerkraut liquid to
fermented the fish, making fish flour, tempeh flour, corn flour, mixing the flours, making
the fermented shrimp by adding 10%, 20%, and 30% of the concentration of salt solution,
and determined the best treatment to compare it with the market fermented shrimp.
The best composition of shrimp products based on protein, fat, and a taste of the
highest hedonic value was the ratio of fermented sardine fish flour, soybean flour, and
corn flour of 75%: 25%: 0% with 30% concentration of salt solution. The best VRS was
55,3 mgrek/g and the antioxidant activity with IC50 as much as 88,63 μg/ml meanwhile
the market fermented shrimp had the VRS of 54,5 mgrek/g and 52,32 mgrek/g, and the
antioxidant activity with IC50 as much as 110,13 μg/ml and 112,56 ug/ml. | en_US |
