Effect of salt, sugar and water addition on consumer preferences of terasi

Terasi is one of the fermented shrimp or fish products that undergo the process of mixing additional ingredients such as salt, sugar, and water, which then left in a few days in a closed state so that the fermentation process occurs. Terasi usually produced traditionally by spontaneous fermentation, i.e., fermented without the addition of bacterial culture. Terasi produced using Acetes sp. shrimp which was obtained from Tuban. A descriptive method was used. Consumer preferences were determined using a Hedonic test and the determination of the best treatment was analyzed using the De Garmo calculation method. The results showed that consumer-preferred terasi with the addition of 15% salt, 10% sugar, and 50% water. The characteristics of terasi produced included more compact texture and more savory taste.