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

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.