Enhancing Quality of Drying Mixed Shrimp Paste from Karawang with Red Pigment by Angkak

Dessy Agustina Sari, Muhamad Djaeni, Azafilmi Hakiim, Sukanta Sukanta, Nurul Asiah, Didik Supriyadi


existence of shrimp paste farmer is supported by activities of auction fish place one of which located Ciparage beach, Karawang – West Java. Perpetrators produced 2 products such as shrimp paste and mixed shrimp paste. Utilization of Rebon shrimp by totality does not need other additives because drying process brings out the color that had itself so final product becomes redness. Involvement of Petek fish almost partially could reduce the color quality so the society used Rhodamine-B dye. This is widely spreading in the area because this matter is distributed by seller directly – door to door and the price is affordable – cheaper. Novelty this research is application of tray dryer with operating temperature variables – 40, 50, 60oC for 7 hours and the presence of Angkak as natural the red pigment that it is safe for human health. The results showed that the optimum condition of drying mixed shrimp paste was achieved by temperature 40oC. This is not about how much and quickly the moisture that evaporating into the air. Paradigm to chemical composition – organoleptic and antioxidant activity – DPPH method also was be consideration for that matter. Physically, this dried product had normal smell, salty taste, brown color, soft texture, solid shape, and normal appearance.


antioxidant activity; chemical composition; agent dye; Rhodamine-B; temperature; tray dryer

Full Text:



R. Khairina, Y. Fitrial, H. Satrio, and N. Rahmi, ‘Physical, Chemical, and Microbiological Properties of “Ronto” a Traditional Fermented Shrimp from South Borneo, Indonesia’, Aquat. Procedia, vol. 7, pp. 214–220, Aug. 2016.

H. Lukman, ‘Alternatif Angkak Sebagai Bahan Tambahan Pangan Alami Terhadap Karakteristik Sosis Daging Ayam’, J. Ilm. Ilmu-Ilmu Peternak., vol. 18, no. 2, pp. 51–57, 2015.

P. Pattanagul, R. Pinthong, A. Phianmongkhol, and N. Leksawasdi, ‘Review of angkak production (Monascus purpureus)’, Chiang Mai J Sci, vol. 34, no. 3, pp. 319–328, 2007.

D. A. Sari, Sukanta, and A. Hakiim, ‘PENGERINGAN TERASI LOKAL KARAWANG: SINAR MATAHARI–TRAY DRYER’, JST J. Sains Dan Teknol., vol. 6, no. 2, pp. 311–320, 2017.

X. Zeng et al., ‘Technological properties of Lactobacillus plantarum strains isolated from Chinese traditional low salt fermented whole fish’, Food Control, vol. 40, pp. 351–358, 2014.

M. Djaeni and D. A. Sari, ‘Low Temperature Seaweed Drying Using Dehumidified Air’, Procedia Environ. Sci., vol. 23, pp. 2–10, 2015.

M. Djaeni, D. Anggoro, G. W. Santoso, D. Agustina, N. Asiah, and C. L. Hii, ‘Enhancing The Food Product Drying with Air Dehumidified by Zeolite’, Adv. J. Food Sci. Technol., vol. 6, no. 7, pp. 833–838, Jul. 2014.

D. Sari and Hadiyanto, ‘Teknologi dan Metode Penyimpanan Makanan sebagai Upaya Memperpanjang Shelf Life’, J. Apl. Teknol. Pangan, vol. 2, no. 2, pp. 52–59, 2013.

A. D. Anggo, W. F. Ma’ruf, F. Swastawati, and L. Rianingsih, ‘Changes of Amino and Fatty Acids in Anchovy (Stolephorus Sp) Fermented Fish Paste with Different Fermentation Periods’, Procedia Environ. Sci., vol. 23, pp. 58–63, 2015.

B. Sobhi, M. Noranizan, S. A. Karim, R. A. Rahman, J. Bakar, and Z. Ghazali, ‘Microbial and quality attributes of thermally processed chili shrimp paste.’, Int. Food Res. J., vol. 19, no. 4, 2012.

H. DANURI, ‘Optimizing angkak pigments and lovastatin production by Monascus purpureus’, HAYATI J. Biosci., vol. 15, no. 2, pp. 61–66, 2008.

R. Kawuri, ‘Red Mold Rice (Angkak) sebagai Makanan Terfermentasi dari China: Suatu Kajian Pustaka’, J. Biol., vol. 17, no. 1, 2013.

R. Daroonpunt, M. Uchino, Y. Tsujii, M. Kazami, D. Oka, and S. Tanasupawat, ‘Chemical and physical properties of Thai traditional shrimp paste (Ka-pi)’, J. Appl. Pharm. Sci., pp. 058–062, 2016.

Y.-B. Kim, Y.-S. Choi, S.-K. Ku, D.-J. Jang, H. H. binti Ibrahim, and K. B. Moon, ‘Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp paste’, J. Ethn. Foods, vol. 1, no. 1, pp. 19–23, Dec. 2014.

N. Prapasuwannakul and K. Suwannahong, ‘Chemical Composition and Antioxidant Activity of Klongkone Shrimp Paste’, Procedia - Soc. Behav. Sci., vol. 197, pp. 1095–1100, Jul. 2015.

S. Jinap, A. Ilya-Nur, S. Tang, P. Hajeb, K. Shahrim, and M. Khairunnisak, ‘Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 5′-nucleotides’, Appetite, vol. 55, no. 2, pp. 238–244, 2010.

DOI: http://dx.doi.org/10.12962/j20882033.v29i2.3575


  • There are currently no refbacks.

Creative Commons License

IPTEK Journal of Science and Technology by Lembaga Penelitian dan Pengabdian kepada Masyarakat, ITS is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Based on a work at https://iptek.its.ac.id/index.php/jts.