A Comparative Study on Quality of Fermented Shrimp Paste (Terasi) of Pelagic Shrimp from Different Locations in Indonesia

Q3 Environmental Science
H. Helmi, D. I. Astuti, R. Dungani, P. Aditiawati
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引用次数: 2

Abstract

This study aims to determine and compare the quality of Indonesian fermented shrimp paste (terasi) produced from pelagic marine shrimp using a traditional preservation method (fermentation, drying, and salting). The quality of fermented shrimp pastes from different locations in Indonesia (Sungsang district, South Sumatra; Toboali district, Bangka Belitung Islands; Indramayu, West Java; Tegal, Central Java; Madura, East Java; Bontang, East Kalimantan and Sumbawa, West Nusa Tenggara) was determined by evaluating its parameters (i.e., physicochemical, microbiological, and sensory). This study found that the fermented shrimp pastes quality differed among locations due to the processing method used (i.e., fermentation, salting, and drying), not the raw material characteristics, as indicated by the Principal Component Analysis (PCA). The first group (Sumatra and Sumbawa terasi samples) with a similar added salt percentage and length of fermentation resulted in similar pH, salinity, salty taste, and more preferred taste. The second group (Java and Kalimantan terasi samples) with similar lengths of first and second sun-drying resulted in similar chemical compositions such as higher protein content, lipid content, moisture content, total amino acid, and bitter taste. Terasi from Toboali  prepared using Acetes japonicus with 48 h of fermentation produced the most nutritious and preferred taste by the panelists.
印尼不同产地远洋虾发酵虾酱(Terasi)品质比较研究
本研究旨在确定并比较印尼发酵虾酱(terasi)的质量,该虾酱由远洋虾制成,采用传统的保存方法(发酵、干燥和腌制)。印尼不同地区(南苏门答腊sunsang区;邦加勿里洞群岛Toboali区;西爪哇Indramayu;法律,中爪哇;东爪哇的马杜拉;东加里曼丹邦塘和西努沙登加拉松巴哇)通过评估其参数(即理化,微生物和感官)来确定。通过主成分分析(PCA)发现,不同产地的发酵虾酱质量差异是由加工方法(即发酵、腌制和干燥)造成的,而不是原料特性造成的。第一组(苏门答腊和松巴哇terasi样品)具有相似的添加盐百分比和发酵时间,导致相似的pH值,盐度,咸味和更喜欢的味道。第二组(爪哇和加里曼丹terasi样品)具有相似的第一次和第二次晒干长度,导致相似的化学成分,如更高的蛋白质含量、脂肪含量、水分含量、总氨基酸和苦味。来自Toboali的Terasi是用醋酸发酵48小时制成的,产生了小组成员最喜欢的营养和口味。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
1.40
自引率
0.00%
发文量
10
审稿时长
16 weeks
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