KOMPOSISI PROKSIMAT, SIFAT SENSORI, DAN PENDUGAAN MASA SIMPAN SAMBAL IKAN BETE-BETE

Sambal is a side dish, one of the variants which basic chili sauce with additional ingredients various types fish such as bete-bete (Leiognathus sp). The purpose this study was to examine proximate composition and sensory properties (hedonic description) determine shelf life (SIB) using Accelerated Shelf Life Testing (ASLT) method parameters total content bacteria molds in sauce. treatments included use (%) ratio 50:50 (SIB1), 40:60 (SIB2), 30:70 (SIB3). results showed that highest SIB protein fat range 35.23+1.56 - 42.32±0.45% 21.14±0.13 32.53±1.75, respectively. %. most desirable sambal (sensory hedonic test) SIB3, has characteristics appearance: red color typical sauce, slightly bright, brilliant, homogeneous, clean attractive, aroma: strong, fragrant fresh, consistency not thick taste. delicious, spicy somewhat savory. Based on molds, it suspected (SIB3) 22, 19 18 days, respectively, at storage temperatures 20, 25 27 °C.