A stability study on shelf life of spicy shrimp paste (Sambal Belacan) in Malaysian SMEs’ (small medium enterprise)

Fermented shellfish condiments: A comprehensive review

“…Belacan (Malaysian preserved shrimp paste) (Table 1) was previously regarded as a high salt intermediate moisture food instead of being a product of bacterial fermentation due to various reasons. In fact, the production of Belacan is similar to that of traditional fermented shellfish production (Sharif et al., 2018). However, the total viable bacterial counts (<10 4 CFU/g) in the Belacan samples were significantly lower than the normal figures of 10 8 –10 9 CFU/g in typical bacterial food fermentations (Johansen, 2018).…”

“…However, the total viable bacterial counts (<10 4 CFU/g) in the Belacan samples were significantly lower than the normal figures of 10 8 –10 9 CFU/g in typical bacterial food fermentations (Johansen, 2018). The bacterial populations in the Belacan samples were likely to be originally present in the shrimp raw material and had survived the drying and salting process instead of having grown in the shrimp paste (Sharif et al., 2018). However, recent studies on the production of Belacan with bacterial populations analysis give rise to a reliable conclusion that bacterial fermentation occurred in the process of Belacan (Ar et al., 2017; Sharif et al., 2018).…”

Komposisi Proksimat, Sifat Sensori, Dan Pendugaan Masa Simpan Sambal Ikan Bete-Bete

“…Sambal perut ikan tuna (komposisi ikan 25-75%) memiliki kandungan protein dan lemak masing-masing berkisar 13,81-25,94 dan 41,21-45,06 % (Saputri et al 2016). Sambal belacan produk UKM Malaysian memiliki kandungan protein 5,96% , lemak 0,19%, air 76,23%, abu 6,74% dan serat 2,67% (Sharif et al 2016). Salita (2019) membuat produk sambal menggunakan ikan lele dumbo asap dan diperoleh nilai sensori rasa yang paling disukai pada penggunaan ikan lele dan bahan dasar sambal berturut-turut sebesar 60 dan 40%.…”

“…Salita (2019) membuat produk sambal menggunakan ikan lele dumbo asap dan diperoleh nilai sensori rasa yang paling disukai pada penggunaan ikan lele dan bahan dasar sambal berturut-turut sebesar 60 dan 40%. Sharif et al (2016) memperoleh sambal belacan produk UKM Malaysian (dalam kemasan sashet, non natrium benzoat) pada penyimpanan 6 bulan masih memiliki cita rasa yang dapat diterima dengan kandungan bakteri kurang dari 2,5x10 3 CFU/g. Adapun masa simpan produk sambal ikan roa (Hemirhampus sp) asap menggunakan metode Accelerated Shelf Life Testing (ASLT) dengan pendekatan Arrhenius, menunjukkan pada suhu 30ºC produk tersebut tahan disimpan hingga 2 bulan 8 hari (Harjan et al 2018).…”