PENGARUH PROPORSI KOMBINASI IKAN BANDENG DAN UDANG (Litopenaeus vannamei) PADA PEMBUATAN PENYEDAP RASA ALAMI DENGAN FERMENTASI SECARA ANAEROB

Flavoring is a food additive that is added to a processed food product to add the desired taste. One of the obstacles in making natural flavorings is producing a consistent taste and sufficient resistance to changes in quality during storage compared to synthetic flavorings which tend to be more stable. This research uses all parts of milkfish and vannamei shrimp because it is a food ingredient that has a strong taste and adds nutritional value to food because of its high protein content, namely around 18-20% for milkfish and 17-19% for shrimp. The aim of this research is to determine the effect of the combined proportions of milkfish and vannamei shrimp in making natural flavorings using anaerobic fermentation. The research method is anaerobic fermentation. The test parameters used include water content (%), fat content (%), protein content (%), viscosity (cPs), solubility (%), yield (%), and organoleptics. The results of the research showed that differences in concentrations of milkfish and vannamei shrimp had a significant effect on water content, protein content, viscosity, yield and organoleptic properties.