Physical, Chemical, and Microbiological Characteristics of Ronto During Storage

  • Rita Khairina Fakultas Perikanan Universitas Lambung Mangkurat Jalan A.Yani Km 36 Banjarbaru, Kalimantan Selatan 70714
  • Muhammad Nur Cahyanto Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jalan Flora, Bulaksumur, Yogjakarta 55281
  • Tyas Utami Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jalan Flora, Bulaksumur, Yogjakarta 55281
  • Sri Rahardjo Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jalan Flora, Bulaksumur, Yogjakarta 55281
Keywords: fermented shrimp, shrimp paste, ronto

Abstract

Abstract
The purpose of this study was to determine the physical, chemical, and microbiological changes of ronto during storage at room and cold temperatures. Ronto was prepared by mixing fresh shrimp, salt, and rice with a ratio of 7 : 1 : 2 and fermented in a closed container for 14 days. Ronto produced was stored at room and cold (5oC) temperatures. Samples were withdrawn every 4 weeks and analyzed for its physical, chemical, and microbiological characteristics. The characteristic changes of ronto stored at low temperature were generally slower than those at room temperature. The changes in colour, viscosity, acidity, total volatile bases, and microbial counts were lower in ronto kept at 5oC compared to those in ronto kept at room temperature. The colour of ronto stored at low temperature remained red after 20 weeks, whereas the colour of ronto kept at room temperature turned brownish after 20 weeks.

Published
2017-02-06