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Title: A comparative study on chemical characteristics of Indonesian terasies, traditional salted seafoods
Authors: Ambarita, Mery Tambaria Damanik
Raes, Katleen
Meulenaer, Bruno De
Keywords: Chemical characteristics;Fermentation;Indonesia;Rebon;Terasi
Issue Date: Oct-2021
Publisher: CSIR-NIScPR
IPC Code: Int Cl.21: A23F 3/08, A23F 3/10, A23L 17/00, A23L 27/24
Abstract: Terasies are traditional salty seafoods used in almost every food in Indonesia. The production process of terasi depends on the available raw materials and resources of the local manufacturer. A comprehensive set of 76 samples from twelve provinces famous for terasies were compared for their dry matter (DM) [66.58±8.81 g/100 g fresh weight (FW)], protein (46.32±10.71 g/100 g DM), fat (4.26±1.37 g/100 g DM), ash (41.61±11.88 g/100 g DM), carbohydrate content (7.81±6.74 g/100 g DM) and for their water activity (0.687±0.057). Results showed no particular pattern regarding the province of origin and that chemical characteristics significantly varied within the samples. The total free amino acids (1.21-9.65 g/100 g N), indicated substantial protein hydrolysis. Alanine, glutamic acid, leucine, aspartic acid and lysine were abundantly found. Terasi contained prominently putrescine and cadaverine (0.33±0.34 and 0.24±0.26 g/100 g N, respectively), followed by tyramine, β-phenylethylamine and histamine (all <0.05 g/100 g N). Short chain fatty acid analysis revealed the abundant presence of acetic acid (0.52 g/100 g FW), apart from the pungent isovaleric, propionic, isobutyric and butyric acids (0.01-0.12 g/100 g FW). Results indicated inconsistent, unstandardized manufacturing and storage processes which therefore should be improved.
Page(s): 1031-1039
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.20(4) [October 2021]

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