Abstract
Abstract Diversification of by-products from the shrimp industry into paste-shaped flavorings is expected to increase the economic value of the waste. Pasta is a semi dry product that is suitable for use as a flavoring product. The purpose of this study was to determine the sensory, microbiological, and proximate content as well as the influence of the difference in storage temperature of natural flavor paste products from the by-products of white shrimp processing. This study used the Complete Randomized Design trial design method with three treatments and three repeats. The treatment provided is storage at chilling temperature (5-10°C), room temperature (20-25°C), and incubation temperature (30-35°C). The main parameters in this study consist of testing TPC (Total Plate Count) and hedonic values (including appearance, aroma, texture, and taste), while the supporting parameters are proximate testing (protein, fat, and water). The data analysis used was a 2-factor fingerprint test (ANOVA) and to find out the best treatment was done with Tukey’s follow-up test. Based on the results of the study showed that different storage temperature treatments gave a noticeable difference (p < 0.05) in TPC, hedonic and proximate values. Chilling storage temperature treatment of 5-10°C (P1) is the best temperature treatment in maintaining the quality of flavor paste products.
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