NAMA : ALIFIA RACHMAWATI

NIM : 161710101005
CLASS : THP B
TASK 1
Fulfilling the human food needs is not just necessities such as rice, vegetables, meat,
milk, etc. Other food needs also need to be fulfilled so that a food can be enjoyed in terms of
taste and aroma. Improving food quality in terms of taste and aroma can be done by adding food
flavorings. Food flavorings of various kinds based on the origin of raw materials. One of them is
food flavoring derived from fishery products, namely shrimp paste. Terasi is a flavoring paste in
the form of fermented rebon shrimp. The shrimp paste has umami (savory) flavor that can
enhance the taste and aroma of food. Terasi has the physical characteristics of dark brown color,
dense texture, and a very sharp aroma. The sharp aroma is produced by volatile ammonia
compounds formed during the fermentation process resulting from fat oxidation and protein
degradation by bacteria. A very sharp aroma on shrimp paste rebon makes some people do not
like it. Therefore, aroma can be controlled by analyzing the addition of salt and steaming in the
process of making shrimp paste rebon. The addition of salt serves to regulate Aw and can control
proteolytic bacteria that work in the process of forming volatile ammonia compounds during the
fermentation process. Control of proteolytic bacteria by salt will make the bacteria that break
down the components of the raw material produce less ammonia. In addition to adding salt,
controlling the aroma of shrimp paste is also done by steaming. According to Sipayung (2015)
cooking with high temperatures will result in damage to fat and protein in a food ingredient. fat
and protein damage due to steaming, so that the components of the two macronutrients are
converted into ammonia compounds into less.