Physicochemical and Sensory Characteristics of Rebon (Acetes SP.) Shrimp Paste Sauce

Rebon shrimp paste can be used as an additional ingredient in food products because it has the potential to act as a flavour enhancer. One form of processed shrimp paste that can increase the economic value of shrimp paste is making it into a sauce. The aim of this research was to characterize shrimp paste sauce based on shrimp sauce phsyico-chemical and sensory properties. The main process to manufacture shrimp paste sauce were the addition of dried shrimp paste into shrimp paste sauce mix. Experimental laboratory and a completely randomized design (CRD) with 3 replications were used as research method. The treatments in the study were different concentrations of shrimp paste at concentrations of 0%, 10%, 15% and 20%. The parameters observed include protein content, glutamic acid, viscosity, color and sensory (hedonic) tests. Parametric data were analyzed using the analysis of variance (ANOVA) test and continued with the Tukey’s test, while non-parametric data were analyzed with the Kruskal-Wallis test and continued with the Mann-Whitney test. The results showed that the addition of rebon shrimp paste had a significant effect (P < 5%) on protein content, glutamic acid, viscosity and sensory assessment of shrimp paste sauce. The best shrimp paste sauce formulation in this study with the addition of 15% rebon shrimp paste was assessed from the protein content of 15.70%, glutamic acid 4.26%, viscosity 1759.3 cP and sensory test with a confidence interval of 7.28<µ<7.46.