Investigation of the Quantity Effect of NaCl Salt on Generating Glutamic Acid Contents During Shrimp Paste Production by Fermentation Method

摘要

Fermentation plays an important role in improvement of nutritional and functional properties of food. Glutamic acid is one of good ingredients and has been recognized as safe ingredient according to FAO, where placed it in the safe category for food additive. The aim of this study isto know the quantity effect of NaCl salt on the glutamic acid and proximate content of shrimp paste. Raw material of this study was shrimp with the 15% and 20% NaCl salt addition and the fermentation processes took place for 90 days with observation every 30 days. The research design adoptedin this study is quantitative technique for data collection. Parametric data were statistically analyzed by Microsoft Excel Program. The result shows that the NaCl salt concentration gave an effect on glutamic acid and the proximate content (p < 0.05), on the other hand there isno interaction between NaCl salt concentration and fermentation time. The conclusion is overall, shrimp paste with 20% NaCl salt and 60 days fermentation had the best characterization especially in the glutamic acid and protein content.