IOP Conference Series: Earth and Environmental Science PAPER • OPEN ACCESS Effect of Differences in Salt Concentration on the Quality of Rebon Shrimp Paste (Acetes Sp) in Tegal District To cite this article: S Mulyani et al 2021 IOP Conf. Ser.: Earth Environ. Sci. 755 012051 View the article online for updates and enhancements. This content was downloaded from IP address 170.106.33.19 on 26/09/2021 at 20:52 ACHOST 2020 IOP Publishing IOP Conf. Series: Earth and Environmental Science 755 (2021) 012051 doi:10.1088/1755-1315/755/1/012051 Effect of Differences in Salt Concentration on the Quality of Rebon Shrimp Paste (Acetes Sp) in Tegal District S Mulyani 1*, P M Vestiyati 1, Kusnandar 1, H K Alamsyah 1, and S W Simanjuntak 1 1Faculty of Fisheries and Marine Science, Pancasakti University of Tegal, Indonesia *
[email protected] Abstract. Rebon Shrimp Paste (RSP) in Indonesia uses different percentages of salt addition, ranging from 2 to 20% or not at all. This study aims to determine the influence of different salt concentration (5%, 10%, 15% and without salt) on the quality of RSP organoleptic, microbiological and chemical. This research was conducted in Munjung Agung, Tegal and Cirebon Fisheries Product Quality Testing and Application Laboratory. The results showed that the addition of different salt concentration (5%, 10%,15% and without salt) affected the quality of organoleptics, microbiology, and chemistry. Organoleptic quality with salt concentration of 5% and 10% favored panelists with an average value of 6.8 (not yet meeting Indonesian National Standards). The highest water content value is found in RSP that are not added salt (40,19%-43,22%) and lowest at 15% salt concentration (31,12%-34,82%) in accordance with the SNI.