Senin, 14 Mei 2012

IDENTIFIKASI KERAGAMAN PRODUK TERASI HOMEINDUSTRY DI PROPINSI BANTEN

IDENTIFIKASI KERAGAMAN PRODUK TERASI HOMEINDUSTRY DI PROPINSI BANTEN
Diversity Identification of  Home Industry of Shrimp Paste Product
in Banten Province
Sakinah Haryati1) dan Aris Munandar1)
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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