KOMPOSISI KIMIA DAN PROFIL ASAM AMINO TERASI UDANG  ASAL DESA NAMARA KABUPATEN KEPULAUAN ARU

Max R. Wenno; Jusuf Leiwakabessy; Martha L. Wattimena; J. Tupan; Kesya Parinussa

doi:10.30598/jinasua.2022.2.1.108

Max R. Wenno Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan ilmu Kelautan Universitas Pattimura
Jusuf Leiwakabessy Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan ilmu Kelautan Universitas Pattimura
Martha L. Wattimena Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan ilmu Kelautan Universitas Pattimura
J. Tupan Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan ilmu Kelautan Universitas Pattimura
Kesya Parinussa Alumni Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan ilmu Kelautan Universitas Pattimura

DOI: https://doi.org/10.30598/jinasua.2022.2.1.108

Keywords: rebon shrimp, shrimp paste, fermentation, proximate, amino acid profile

Abstract

One of marine products that is potentially managed in Aru Regency is rebon shrimps. In Namara, a village in Aru Regency, rebon shrimps are processed into shrimp paste. The process is following several steps. Firstly, the dry and wet shrimps are mixed by the ratio of 1:1, and then the shrimps are pounded to form paste by using wooden mortars. The next step, the paste is fermented at room temperature for one week to two weeks before it is molded. After that, the mold paste is dried for approximately two to three days, and then the shrimp paste is traditionally packaged using typical dry leaves. The proximate analysis shows that the shrimp paste contains 34.00% of protein, 4.10% of fat, 24.00% of moisture, and 13.9% of ash. The dominant essential amino acids are lysine (2.85%), leucine (2.34%) and valine (1.6%), whereas the non-essential amino acids are glutamate (3.40%), asparatic (2.32%) and alanine (1.58%).

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