A Study on the Production Process of Grilled Shrimp Paste in Lampopala Sub-district, Rumbia District, Bombana Regency

Abstrak

Shrimp is a high-protein animal food source widely consumed by the public. One of the popular processed products made from small shrimp (rebon) is shrimp paste (terasi), which serves as a flavor enhancer, particularly in chili condiments (sambal). However, traditional shrimp paste still has several drawbacks, such as inconsistent quality, impractical usage due to the need for frying or grilling before consumption, unstable flavor caused by varying fermentation durations, and a short shelf life due to high moisture content that promotes mold growth. This study aims to examine the production process of grilled shrimp paste (terasi bakar) as a more practical alternative product with improved and consistent quality. The research used a descriptive qualitative approach through direct observation, interviews with local shrimp paste producers in Lampopala Village, Rumbia District, Bombana Regency, and documentation of the production stages. The results indicate that the grilled shrimp paste production process involves several key stages: washing of rebon shrimp, mixing with salt, fermentation for 5–7 days, grinding, molding, sun-drying, and final grilling. The resulting grilled shrimp paste has a stronger aroma, denser texture, can be used directly without additional processing, and has a longer shelf life—exceeding three months under proper storage conditions. This product is considered more practical and has the potential to be developed as a regional specialty product.

Kata kunci

• Fermentation
• Fishery Processed Products
• Grilled Shrimp Paste
• Shelf Life
• Shrimp