Karakteristik Terasi Udang Rebon (Acetes sp.) dengan Penambahan Pewarna Alami Ubi Jalar Ungu (Ipomoea batatas L.) yang Berbeda Characteristics of Shrimp Taste (Acetes sp.) with Different Concentration of Purple Sweet Potato (Ipomoea batatas L.) as Natural Coloring
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anthocyanin, color, purple sweet potato, rebon shrimp, shrimp paste
Abstract
Shrimp paste is the result of fermenting shrimp or fish with the addition of salt and other additives. The use of synthetic dyes in shrimp paste is still often done. This is very dangerous because it can have a bad effect on health. Therefore, natural dyes are needed as synthetic dyes. One of the natural dyes used is purple sweet potato (Ipomoea batatas L.). Sweet potato contains anthocyanin dyes that can give purple and red colors. The purpose of this study was to determine the effect of natural purple sweet potato dye on the characteristics of rebon shrimp paste. This research is an experimental laboratory with a completely randomized design (CRD) model. Parametric data were analyzed using variance test (ANOVA) and Honest Significant Difference (BNJ), while non-parametric data were analyzed by Kruskal Wallis and Mann Whitney. The research was carried out in two stages: the first stage of making purple sweet potato dye extract. The second stage is the manufacture of shrimp paste with the addition of purple sweet potato dye concentrations of 0%, 10%, 20%, and 30%. The parameters tested were water content, salt content, acidity (pH), color, and organoleptic. The results showed that the addition of different concentrations of natural dye purple sweet potato gave a significantly different effect (P<0.05) on the value of water content, salt content, acidity (pH), color, and organoleptic. The value of the water content of shrimp paste ranged from 23.38-38.71%. The value of the salt content of shrimp paste ranged from 11.53-14.85%. The pH value of shrimp paste ranged from 7.35-7.80%. The shrimp paste with the addition of 30% purple sweet potato dye concentration produced the best shrimp paste characteristics in this study because it had the highest anthocyanin color value and improved the appearance of the shrimp paste.
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