Effects of fermentation time on chemical, microbiological, antioxidant, and organoleptic properties of Indonesian traditional shrimp paste, terasi
Terasi is a traditional fermented shrimp paste from Indonesia. It is commonly used in the
preparation of sambal terasi, a traditional chili sauce. This study aimed to:(1) investigate the
microbiological and chemical changes occurring during the fermentation of terasi for 90
days and (2) analyze the antioxidant activity and sensory acceptance of sambal terasi
prepared from shrimp paste fermented for different durations. The microbial load increased
during fermentation and was highly dominated by halophilic bacteria. The number of lactic …
preparation of sambal terasi, a traditional chili sauce. This study aimed to:(1) investigate the
microbiological and chemical changes occurring during the fermentation of terasi for 90
days and (2) analyze the antioxidant activity and sensory acceptance of sambal terasi
prepared from shrimp paste fermented for different durations. The microbial load increased
during fermentation and was highly dominated by halophilic bacteria. The number of lactic …
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