Belita Ayu Indriani, 2021. The Effect Of Fermentation Time By Addition Of Pinneaple Juice Againt The Characteristics Of Shrimp Soup From The Head Of Windu Shrimp (Penaeus Monodon Fabricus) (Supervised by Andi Noor Asikin and Andi Mismawati)

Shrimp head has a high protein content so that it can be processed into shrimp sauce through a fermentation process. The fermentation process of foodstuffs can be shortened by the addition of bromelain enzymes from pineapples and the fermentation time can be affected to the characteristics of the shrimp sauce. The aims of study were to determine the effect of fermentation time againt the characteristics of shrimp sauce and the effective time of fermentation into production of shrimp sauce from windu shrimp head was to determine the effect of fermentation time on the characteristics of shrimp sauce produced and the effective fermentation time in making shrimp head sauce. The product had made by adding 20% (v/b) pineapple juice and 20% (b/b) salt using different fermentation time of 4, 8, 12, 16, and 20 days with 3 replication and using completely randomized design (CDR). The characteristics hed been measured as protein content, fat content, pH, hedonic appearance, color, smell and taste. The best results were obtained at 20 days with protein content of 20.15%, fat content of 1.80%, pH of 8.02, and hedonic value with appearance 7,63, color 7,23, smell , 6,37 and taste 5,53.

Key words : shrimp sauce, bromelain enzyme, fermentation