KARAKTERISTIK TERASI DARI BEBERAPA PENGOLAH DI CIREBON | Characteristics of Shrimp Paste from Various Processors in Cirebon

Terasi merupakan produk fermentasi tradisional yang memiliki nilai ekonomi tinggi di Cirebon. Penelitian ini bertujuan menganalisis karakteristik kenampakan fisik, mikrobiologis, kimiawi, dan aktivitas antioksidan tiga terasi dari delapan pengolah berbeda di Cirebon. Metode yang digunakan adalah observasi secara langsung ke beberapa pengolah di Cirebon. Kemudian dilakukan preparasi sampel dan analisis karakteristik kenampakan fisik (warna dan tekstur), mikrobiologis (total bakteri halofilik, bakteri asam laktat, dan total mikroba), dan kimiawi (kadar garam, total asam tertitrasi, dan pH), serta aktivitas antioksidan menggunakan metode ABTS dan DPPH. Hasil penelitian menunjukkan nilai L* 8,82-54,37, a* 0,63-4,35, b* 0,85-3,00, tekstur terasi semuanya pasta, kecuali terasi CB memiliki tekstur kering padat blok. Total bakteri halofilik 1,6 × 10³-3,7 × 105 CFU/g, bakteri asam laktat 6,0 × 10²-2,4 × 105 CFU/g, dan total mikroba 1,7 × 10³-3,9 × 105 CFU/g. Kadar garam 3,31-11,35%, total asam tertitrasi 1,35-5,10%, dan pH 4,76-7,78. Aktivitas antioksidan ABTS berkisar 346,60-637,38 ppm dan DPPH 1901,42-3427,32 ppm. Perbedaan karakteristik terasi antar pengolah dipengaruhi oleh variasi proses pembuatan, bahan baku, dan lama fermentasi.

Terasi is a traditional fermentation product with high economic value in Cirebon. This study aims to analyze the physical appearance, microbiological, chemical characteristics, and antioxidant activity of three terasi from eight different processors in Cirebon. The method used was direct observation to several processors in Cirebon. Sample preparation and analysis of physical appearance characteristics (color and texture), microbiological (total halophilic bacteria, lactic acid bacteria, and total microbes), and chemical (salt content, total titratable acid, and pH), as well as antioxidant activity using ABTS and DPPH methods were then conducted. The research results show L* values of 8.82-54.37, a* 0.63-4.35, b* 0.85-3.00, with all terasi having paste texture, except CB terasi which has a dry solid block texture. Total halophilic bacteria ranged from 1.6 × 10³-3.7 × 105 CFU/g, lactic acid bacteria 6.0 × 10²-2.4 × 105 CFU/g, and total microbes 1.7 × 10³-3.9 × 105 CFU/g. Salt content ranged from 3.31-11.35%, total titratable acid 1.35-5.10%, and pH 4.76-7.78. ABTS antioxidant activity ranged from 346.60-637.38 ppm and DPPH 1901.42-3427.32 ppm. The differences in terasi characteristics among processors are influenced by variations in manufacturing processes, raw materials, and fermentation duration.