IDENTIFIKASI KERAGAMAN PRODUK TERASI HOMEINDUSTRY DI PROPINSI BANTEN
Diversity Identification of Home Industry of Shrimp Paste Product
in Banten Province
aJurusan Perikanan. Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa
Email: sakinahharyati@yahoo.com
ABSTRACT
The shrimp pasteproductsis one ofthe traditionallyprocessed productsby fermentation. Shrimp paste productsare familiarin everylayer ofsocietyinIndonesia, which is commonlyusedas a flavoringdishes. A study to identify the diversity of shrimp pasteproducts have been carried to know the home industry diversity ofshrimp pasteproducts,in Banten province as well asits physicalquality. The shrimp paste products diversity was observed in the market directly and also by interview with the producerin Banten Province.The identification of shrimp paste product was conducted withphysical test of filth, that was theforeign materials that mixed-up with rawshrimp pasteproducts.The results showed that there were different raw materials used as well as the product forms, processing, physical quality of the product, pricing and marketing distribution of the shrimp paste products. Almost-uniform product of shrimp paste were found between Pandeglang (TP) and Serang (TS) shrimp paste product, while that of Domas (TD) and Binuangeun (TB) were relatively same in its diversity. Domas (TD) and Binuangeun (TB) shrimp paste product were of good quality, made of terasi shrimp, without dyes additive, and fillers. While that of Pandeglang (TP) and Serang (TS) were of low quality due to the use of waste of salted fish, dyes, and filler material.
Keywords: shrimp paste, product diversity, Banten province, fermentation
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