Shrimp Paste

Condiment is a food flavoring ingredient and are typically used in the manufacture of condiment known not only in Indonesia, especially Java, but is also known in Southeast Asia such as Thailand, Vietnam, Laos, and so on (Hadiwiyoto, 1993). Terasi is one fishery products are created through a fermentation process. Paste or belacan is a seasoning made from fish and / or rebon fermented, shaped like dough or pasta and brown-black, sometimes coupled with a dye so that it becomes reddish. Terasi an essential seasoning in the region of Southeast Asia and southern China. Terasi had a pungent smell and is used to make chili paste, but is also found in a variety of traditional Indonesian recipes.

In the area of Bangka, there are some areas that specifically a producer of such famous belacan Toboali. Manufacture by way rebon taken fishermen from the sea, then boiled directly on the beach, after being cooked, crushed and mixed with salt using a wooden mortar, dried back so that the water level is low, then pounded back up can be formed, which is so characteristic form of paste.

The fermentation process is often defined as the process of the breakdown of carbohydrates and amino acids are anaerobic, ie without the need for oxygen. Compounds that can be broken in the process of fermentation are carbohydrates, while amino acids can only be fermented by certain types of bacteria (Fardiaz, 1992). According Afrianto and Liviawaty (2005) paste is one of the products fermented fish (or shrimp) were only being subjected to salting (without being followed by the addition of acid), and then left for some time so that the fermentation process.

Terasi is one of the products fermented fish (or shrimp) were only being subjected to salting (without being followed by the addition of color), then allowed abeberapa time for a process of fermentation. In making the paste, the fermentation process can take place for their enzyme activity derived from the fish (or shrimp) itself. Fermentation is a process of decomposition of compounds simpler by enzymes or fermen derived from the fish itself or from microorganisms and takes place in a controlled environment conditions. This decomposition process can take place with or without the activity of microorganisms, especially from the class of fungi and yeasts (Afrianto and Liviawaty, 2005).

Paste is used as an ingredient in foods penydap dishes such as vegetables, chili, salad and so on. As a semi-moist foods high salinity, tersai can be stored for months (Anonymous, 2007). Terasi very famous especially in Java. The basic ingredients used for manufacturing in general tersai rebon or other types of small shrimp (Hadiwiyoto, 1993). Suparno and Murtini (1992) added in addition to domestic production consumed tersai of Indonesia has been exported to foreign countries, especially the Netherlands and Suriname.

SHRIMP PASTE PROCESS

According Hadiwiyoto (1983) steps - steps for shrimp are described below:

1. Washing

Rebon, small shrimp or fish is still fresh first washed with clean water to remove dirt, lenders and salty ingredients were shipped as well as at the time of arrest.

2. Drying

After drying with a clean left in the open exposed to direct sunlight. In the drying should not be a thick coating in order to quickly become dry. Each time the well-thumbed and if there is dirt removed. The drying intention is not to dry it at all, but quite roughly half dry just so easy to milled or ground.

3. Milling

Material is then milled or ground till smooth. Meanwhile taken added salt or sometimes dye and tapioca starch. The number of ingredients that are added later will determine the quality of paste. Each perussahaan has its own recipe.

4. Maturation

Once the dough is made clots with clenched-fist then wrapped in a mat or dry leaves. Then cured overnight. Ripening is a first stage fermentation process.

5. Maturation II

The next day the package is opened, then destroyed again by means milled or ground into powder. Once considered quite made clumps once again and wrapped as before.

6. Maturation III

Further ripening for about 4-7 days. Curing is the process of fermentation phase II. In this process there will be a distinctive odor tersai. if curing is complete, condiment sliced in certain sizes for sale.