Chemical Characteristic of 'Chao teri' As Traditional Fermentation Product
DOI:
https://doi.org/10.32628/IJSRST196430Keywords:
'Chao Teri', Traditional Fermentation, Chemical CharacteristicsAbstract
‘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.
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