FORMULASI PERENDAMAN UDANG VANAME SEGAR DALAM KOMBINASI SARI LENGKUAS MERAH (Alpinia purpurata) DAN SARI BAWANG PUTIH (Allium sativum L) TERHADAP JUMLAH MIKROORGANISME

Fresh vaname shrimp is a type of shrimp that is easily damaged, requiring simple preservation methods and innovations that can be applied on a household scale. This study aims to determine the best formulation of red galangal and garlic juice combinations for total microorganisms, pH, moisture content, chloramphenicol, and organoleptic properties. This study used a non-factorial Complete Randomized Design (CRD) experimental method with 6 treatments of red galangal juice and garlic juice combinations and 3 replicates for each treatment. The data obtained were analyzed using analysis of variance, followed by a Tukey test to determine significant differences. The best treatment was produced P5 with formulation of 100% red galangal juice + 50% garlic juice with a total bacteria count of 1.6×105 cfu/g; pH of 6.1; moisture content of 80%; and chloramphenicol antibiotic residue of 0 µg/kg. The best organoleptic assessment conducted by panelists using the QDA (Qualitative Descriptive Analysis) test was also obtained by P5.