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Identification of key sensory attributes of sambal-terasi, impact of different type of terasi, chemical characteristics and salt addition

This research studied the identification of key sensory attributes of sambal-terasi as caused by the use of different types of terasi and by the chemical characteristics of terasies, including the addition of salt. Sambal-terasi is a chili sauce containing terasi, a fermented salty seafood from Indo...

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Main Authors: Ambarita, Mery Tambaria Damanik, Raes, Katleen, De Meulenaer, Bruno
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2020
Online Access:http://journalarticle.ukm.my/15187/1/ARTIKEL%2011.pdf
http://journalarticle.ukm.my/15187/
http://www.ukm.my/jsm/malay_journals/jilid49bil3_2020/KandunganJilid49Bil3_2020.html
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spelling my-ukm.journal.151872020-09-14T02:04:06Z http://journalarticle.ukm.my/15187/ Identification of key sensory attributes of sambal-terasi, impact of different type of terasi, chemical characteristics and salt addition Ambarita, Mery Tambaria Damanik Raes, Katleen De Meulenaer, Bruno This research studied the identification of key sensory attributes of sambal-terasi as caused by the use of different types of terasi and by the chemical characteristics of terasies, including the addition of salt. Sambal-terasi is a chili sauce containing terasi, a fermented salty seafood from Indonesia. Six different types of terasi, with varying chemical characteristics, including proximate compositions, salt content, free amino acids, biogenic amines, and short chain fatty acids, were prepared as sambal-terasi (at 6%, fresh weight of terasi). To five sambal-terasies table salt was added, aiming to reach a comparable salt content as the sambal-terasi with the highest salt content among the six mentioned sambal-terasies. Eighty-seven un-trained panelists assessed the sambal-terasies’ acceptability in a hedonic test and nine trained panelists rated their intensities towards the attributes sweet, bitter, salty, sour, umami, fishy and rebon. The addition of different types of terasies significantly affected the sensory characteristics of sambal-terasies. The undesirable compounds formed during production of terasi (biogenic amines and short chain fatty acids) could still be perceived in sambal-terasi, therefore their presences should be controlled. Salty, umami and rebon were identified as desirable taste/flavor attributes which were enhanced by the addition of salt. Bitterness was identified as an undesirable taste attribute, which could be reduced by the addition of salt. A salt content of 2-2.5% in sambal-terasi was tentatively proposed as a good compromise with respect to the sensorial aspects and salt intake. Penerbit Universiti Kebangsaan Malaysia 2020-03 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/15187/1/ARTIKEL%2011.pdf Ambarita, Mery Tambaria Damanik and Raes, Katleen and De Meulenaer, Bruno (2020) Identification of key sensory attributes of sambal-terasi, impact of different type of terasi, chemical characteristics and salt addition. Sains Malaysiana, 49 (3). pp. 561-571. ISSN 0126-6039 http://www.ukm.my/jsm/malay_journals/jilid49bil3_2020/KandunganJilid49Bil3_2020.html
institution Universiti Kebangsaan Malaysia
building Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description This research studied the identification of key sensory attributes of sambal-terasi as caused by the use of different types of terasi and by the chemical characteristics of terasies, including the addition of salt. Sambal-terasi is a chili sauce containing terasi, a fermented salty seafood from Indonesia. Six different types of terasi, with varying chemical characteristics, including proximate compositions, salt content, free amino acids, biogenic amines, and short chain fatty acids, were prepared as sambal-terasi (at 6%, fresh weight of terasi). To five sambal-terasies table salt was added, aiming to reach a comparable salt content as the sambal-terasi with the highest salt content among the six mentioned sambal-terasies. Eighty-seven un-trained panelists assessed the sambal-terasies’ acceptability in a hedonic test and nine trained panelists rated their intensities towards the attributes sweet, bitter, salty, sour, umami, fishy and rebon. The addition of different types of terasies significantly affected the sensory characteristics of sambal-terasies. The undesirable compounds formed during production of terasi (biogenic amines and short chain fatty acids) could still be perceived in sambal-terasi, therefore their presences should be controlled. Salty, umami and rebon were identified as desirable taste/flavor attributes which were enhanced by the addition of salt. Bitterness was identified as an undesirable taste attribute, which could be reduced by the addition of salt. A salt content of 2-2.5% in sambal-terasi was tentatively proposed as a good compromise with respect to the sensorial aspects and salt intake.
format Article
author Ambarita, Mery Tambaria Damanik
Raes, Katleen
De Meulenaer, Bruno
spellingShingle Ambarita, Mery Tambaria Damanik
Raes, Katleen
De Meulenaer, Bruno
Identification of key sensory attributes of sambal-terasi, impact of different type of terasi, chemical characteristics and salt addition
author_facet Ambarita, Mery Tambaria Damanik
Raes, Katleen
De Meulenaer, Bruno
author_sort Ambarita, Mery Tambaria Damanik
title Identification of key sensory attributes of sambal-terasi, impact of different type of terasi, chemical characteristics and salt addition
title_short Identification of key sensory attributes of sambal-terasi, impact of different type of terasi, chemical characteristics and salt addition
title_full Identification of key sensory attributes of sambal-terasi, impact of different type of terasi, chemical characteristics and salt addition
title_fullStr Identification of key sensory attributes of sambal-terasi, impact of different type of terasi, chemical characteristics and salt addition
title_full_unstemmed Identification of key sensory attributes of sambal-terasi, impact of different type of terasi, chemical characteristics and salt addition
title_sort identification of key sensory attributes of sambal-terasi, impact of different type of terasi, chemical characteristics and salt addition
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2020
url http://journalarticle.ukm.my/15187/1/ARTIKEL%2011.pdf
http://journalarticle.ukm.my/15187/
http://www.ukm.my/jsm/malay_journals/jilid49bil3_2020/KandunganJilid49Bil3_2020.html
_version_ 1677782250660298752
score 13.211869

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