Chemical Characteristic of 'Chao teri' As Traditional Fermentation Product

Authors

  • Syahriati  Doctoral Student of Agricultural Sciences, Postgraduate Hasanuddin University (UNHAS), Makassar, Indonesia and Lecturer of State Agricultural Polytechnic of Pangkep, South Sulawesi
  • Amran Laga  Lecturer of State Agricultural Polytechnic of Pangkep, South Sulawesi
  • Mulyati M. Thahir  Department of Agricultural Technology, Faculty of Agricultural, Hasanuddin University (UNHAS), Makassar, Indonesia
  • Dan Zaraswati Dwyana  Department of Biology, Faculty of Mathematics and Nature Science, Hasanuddin University, Makassar, Indonesia

DOI:

https://doi.org//10.32628/IJSRST196430

Keywords:

'Chao Teri', Traditional Fermentation, Chemical Characteristics

Abstract

‘Chao teri” is a traditional fermented fish product of South Sulawesi as produced from the fermentation process of fish-carbohydrate-salt. It has characteristic like pasta, light-brown, distinctive and unique flavor, slightly acidic and salty taste. It is generally consumed by the local community as a complement dish or used as a flavor enhancer. This research aimed to analyze the chemical components of traditional ‘Chao teri” includes pH, total lactic acid, protein and amino acid profile. These chemical components were very contributes to the formation of flavor for traditional ‘Chao teri”. The results of research are expected to be a reference for the industry to develop ‘Chao teri”products into seasonings. Chemical characteristics of traditional ‘Chao teri” after 2 weeks fermentation obtained pH 6.35, lactic acid 1.20% and protein 21.15%. The analysis of amino acids indicated that traditional ‘Chao teri” contains complete essential and non-essential amino acids. The type of dominant amino acid found in traditional ‘Chao teri”are glutamic acid, leucine, aspartic acid and lysine.

References

  1. AOAC,1995. Official Methods of Analysis. Virginia: The Association of Official Analytical and Chemist. 16 thed. Arlington. AOAC Inc.
  2. Badan Standar Nasional, 1992. Cara Uji Makanan dan Minuman. SNI 01-2891-1992
  3. Beddows,C.G.andArdeshir,A.G.1979. The Production of Soluble Fish Protein Solution for Use in Fish Sauce Manufacture. J.FoodTechnol.14,603-612.
  4. Beddows, C.G.1985. Fermented Fish and Fish Products.In Wood, B.J.B.(ed). Microbiology of Fermented Foods. Vol .2. Elsevier Applied Science.London.
  5. Codex Alimentarius, 2013. Standard for Fish Sauce (CODEX STAN 302-2011). www.codexalimentarius.org/input/download/standards/11796.
  6. Dincer, T., Cakli, S.,Kilinc, B and Tolasa, S. 2010. Amino Acids and Fatty Acid Composition Content ofFish Sauce. Journal of Animal and Veterinary Advances 9(2):311-315. DOI:10.3923/javaa.2010.311.315.
  7. Ijong, F.G. and Ohta, Y. 1996. Physicochemical and microbiological changes associated with bakasang processing-a traditional Indonesian fermented fish sauce. Journal of Science Food Agriculture71: 69-74.
  8. Irianto, H.E. 2008. Produk Ikan Fermentasi Tradisional Indonesia. Balai Besar Riset Pengolahan Produk dan bioteknologi Kelautan dan Perikanan. Jakarta.
  9. Koesoemawardani, D., S.Hidayati and Subeki.2017. Amino acid and fatty acid compositions of Rusip from fermented Anchovy fish (Stolephorus sp).IOP Conference Series:Materials Science and Engineering 344(2018). Doi:10.1088/1757-899X/344/1/012005
  10. Lopetcharat, K., Choi, Y.J., Park, J.W and Daeschel, M.A. 2002. Fish Sauce Products and Manufacturing: a Review, Food Reviews International. 17(1).
  11. McIver, R.C., R.I. Brooks and G.A. Reineccius. Flavor of Fermented Fish Sauce. J.Agric.Food Chem.,Vol 30. No.6
  12. Mizutani, T., A. Kimizuka., K. Ruddle and N. Ishige. 1992. Chemical Component of Fermented Fish Products. Journal of Food Composition and Analysis 5,152-155
  13. Mueda, R.T. 2015. Physico-chemical and color characteristics of salt- fermented fish sauce from anchovy Stolephorus commersonii.International Journal of the Bioflux Society. Volume8, Issue 4.
  14. Rahayu W.P., Ma’oen, S, Suliantari dan Fardiaz S. 1992. Teknologi Fermentasi Produk Perikanan. Bogor: Pusat Antar Universitas Pangan dan Gizi. Institut Pertanian Bogor.
  15. Sikorski, Z.E., Kolakowska, A and Pan, B.S. 1990. The Nutritive Composition of The Major Groups of Marine Food Organisms. In: Sikorski,Z.E., (Ed.), Seafood: Resources, Nutritional Composition, and Preservation. Florida: CRC Press, Inc. pp.29-54.
  16. Yap P., KuoY.L., 1986. Fish sauce quality and standardization. In: Proceedings of the 1st Asean workshopon Fish and Fish Waste Processing and Utilization.

International Journal of Scientific Research in Science and Technology

Downloads

Published

2019-08-30

Issue

Volume 6, Issue 4, July-August-2019

Section

Research Articles

License

Copyright (c) IJSRST

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
Syahriati, Amran Laga, Mulyati M. Thahir, Dan Zaraswati Dwyana, " Chemical Characteristic of 'Chao teri' As Traditional Fermentation Product, International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011, Volume 6, Issue 4, pp.160-166, July-August-2019. Available at doi : https://doi.org/10.32628/IJSRST196430