@thesis{thesis,
		author={AZ ZAHRA  SEREN EXSA and Rinto  Rinto},
		title ={KARAKTERISTIK FISIK DAN KIMIAWI SAMBAL TERASI JEMBRET INSTAN},
		year={2023},
		url={http://repository.unsri.ac.id/104775/},
		abstract={This study aimed to determine the significant differences in the physical and chemical properties of instant chili paste jembret formulations with the addition of different concentrations of shrimp paste. The concentrations used were the addition of 0%, 10%, 20%, and 30% shrimp paste. This study used the Randomized Block Design (RBD) method with 4 levels of treatment and 3 replicates. The physical properties of instant chili paste tested were color and viscosity, and the chemical properties tested included moisture content, ash content, fat content, protein content, carbohydrate content, amino acids, and fatty acids. The data obtained were analyzed statistically using the Anova (Analysis of Variance) table and continued with the HSD (Honest Significant Difference) Advanced  Test with a level of  5%. While amino acids and fatty acids were analyzed descriptively. The results showed that instant chili paste jebret formulation had a significant effect on L* (lightness), a* (redness), and b* (yellowness) with a range of L* 9,14-27,07, a* 25,11-32,94, and b* 14,27-21,26. In addition, the difference in the addition of shrimp paste concentration significantly affected the viscosity value with a range of 36,6-42,9 cP. In the proximate test, the formulation treatment with the addition of a concentration of 0-30% had a significant effect on moisture content, ash content, protein content, fat content, and carbohydrate content with a range of 55,71-62,36% moisture content, 3,95-8,22% ash content, 1,55-3,65% fat content, 8,7-15,32% protein content, and 17,1-23,39% carbohydrate content. Amino acid analysis shows that the amino acids in this instant jembret chili paste are dominated by non-essential fatty acids with the highest content, namely glutamic acid. While fatty acids are dominated by polyunsaturated fatty acids (PUFA) and essential fatty acids with the highest content, namely linoleic acid.

Keywords : characteristics, chili sauce, shrimp, shrimp paste}
		}