A comparative study on chemical characteristics of Indonesian terasies, traditional salted seafoods

DAMANIK AMBARITA, MERY TAMBARIA ; Raes, Katleen ; De Meulenaer, Bruno


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 in the local manufacture. 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/100g DM), fat (4.26 ± 1.37 g/100g DM), ash (41.61 ± 11.88 g/100g DM), carbohydrate content (7.81 ± 6.74 g/100g 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/100g 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/100g N, respectively), followed by tyramine, β-phenylethylamine, histamine (all <0.05 g/100g N). Short chain fatty acid analysis revealed the abundant presence of acetic acid (0.52 g/100g FW), apart from the pungent isovaleric, propionic, isobutyric, and butyric acids (0.01-0.12 g/100g FW). Results indicated inconsistent, unstandardized manufacturing and storage processes which therefore should be improved.


Chemical characteristics; Fermentation; Indonesia; Rebon; Terasi

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