Changes in Sensory, Physicochemical and Microbiological Properties of Ronto During Fermentation

Khairina, Rita; Utami, Tyas; Raharjo, Sri; Cahyanto, Muhammad Nur

doi:10.3923/pjn.2017.629.637

Cited by 14 publications

(25 citation statements)

References 11 publications

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“…The sour, salty and savory taste of the sambal ronto dominates the taste of ronto. This is in accordance with the description of the taste of ronto according to Khairina et al (2017) which states that the taste of ronto is a mixture of salty, sour, and savory flavors. These sensory properties appear during the ronto fermentation process which lasts about 2 weeks and is the result of fermentation of lactic acid bacteria.…”

Section: Organoleptic Properties Of Sambal Rontosupporting

confidence: 91%

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Chemical and Organoleptic Characteristics of Sambal Ronto

Khairina

Khotimah

Yazid

et al. 2021

IJATF

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This research studied the chemical and organoleptic characteristics of sambal ronto at various spice concentrations. Sambal ronto is a typical chili sauce from the coastal community of South Kalimantan which is made from ronto mixed with spices and sautéed with cooking oil. The spices used are chilies, shallots, garlic, lemongrass, laos, bay leaves, and palm sugar. The research was conducted with a completely randomized design. The treatments consisted of concentrations of ronto and spices ratio, (1: 1) O, (1: 2) A, (1: 3) C, and (1: 4) D. The proximate test consists of water, ash, protein, fat, carbohydrate (by different) content, and pH. The organoleptic test was carried out by testing the preference for the parameters of color, aroma, texture, taste, and appearance. The results showed that the best ronto: spice ratio was treatment B (1: 3). The chemical characteristics of the best sambal ronto are 44.21% moisture content, 4.20% ash content, 5.92% protein content, 14.47% fat content, carbohydrate content (31.22% by different) and pH 4.79. Organoleptic values for the parameters of color, aroma, texture, taste, and appearance were 4.5, 4.9, 4.9, 4.5, and 4.8, respectively. All parameters indicate a value close to very like.

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Section: Organoleptic Properties Of Sambal Rontosupporting

confidence: 91%

“…This study is a continuation of several previous studies by Khairina et al, (2017) andSoetikno et al, (2018). Ronto processing is done according to Khairina et al (2017). Rebon shrimp mixed with salt 12% b / b and rice as much as rice 20% b / b.…”

Section: Research Stagessupporting

confidence: 79%

Chemical and Organoleptic Characteristics of Sambal Ronto

Khairina

Khotimah

Yazid

et al. 2021

IJATF

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“…This is confirmed by the non-significant changes in the TVBN and TBC values of SRS and SRSH groups ( Table 5). The TVBN value is determined as the concentration of volatile bases derived from the protein catabolism (Khairina, Utami, Raharjo, & Cahyanto, 2017). is a vital mechanism that leads to the loss of moisture and causes the release of some protein solids (sarcoplasmic, muscle tissue fragments, and collagen) and lipids through water loss (Kong, Tang, Rasco, & Crapo, 2007).…”

Section: Nutritional Valuementioning

confidence: 99%

Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish (Myxine glutinosa)

Tirtawijaya

Park

Won

et al. 2020

J Food Process Preserv

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The hagfish (Myxine glutinosa), an eel‐shaped demersal fish, is a potential protein source with a distinctive flavor. Additionally, the consumption of hagfish is believed to exert aphrodisiac activity. This study attempted to evaluate the effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish under optimal conditions. There was a significant increase in the sensory attributes such as color, taste, aroma, and texture of processed hagfish (p < .05). Cooking the hagfish with this combination resulted in acceptable physicochemical and microbial properties. Additionally, the processed hagfish exhibited good nutritional value with high contents of protein (10.8 g), fat (5.4 g), carbohydrate (12.1 g), and calorie (140.2 kcal/100 g). The processed product can maintain its quality for 22 days at 10°C. These results indicated that the ready‐to‐eat hagfish can be an alternative for healthy consumption of processed food and for the diversification of processed marine products. Practical applications Conventional foods are increasingly popular as they are ready‐to‐eat and simple to cook. The quality and nutritional value of these foods are important for the production process. Our study revealed that steaming in superheated steam roaster (SS) and hot smoking (HS) treatment combination improved the quality characteristics of hagfish meat, a popular fish in Korea. We optimized the temperature and duration of steaming and smoking for cooking hagfish. The processed hagfish exhibited acceptable sensory properties and marketable physicochemical and microbial properties. Our investigation resulted in a shelf‐life improvement of the new ready‐to‐eat seafood product. The results of this study revealed that treating the hagfish with the combination of SS and HS can preserve its quality for 22 days when stored at 10°C. Hence, this study establishes the procedures for preparing this product, which can be readily marketed.

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“…The role of both of them will affect the physical, chemical, microbiological, and sensory changes in the fermented material. Proteolysis and acidity events during fermentation result in changes in biochemical properties that produce shrimp fermentation products that change color, aroma, taste and appearance (Killinc et al, 2006;Khairina et al 2017).…”

Section: Chemical Analysis Of Rontomentioning

confidence: 99%

Combination of Salt and Rice Ratio on The Nutritional and Microbiological Qualities of Ronto, a Shrimp Fermented Product from Kalimantan, Indonesia

Khairina

Nooryantini

Ristiarini

et al. 2021

IJATF

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Ronto is a fermented product of lactic acid bacteria made from rebon shrimp, salt, and rice. This product is a traditional food in the form of side dishes, chili sauce, and flavoring in the coastal communities of South Kalimantan, Indonesia. This research has been conducted on the combination of salt and rice to enhance the quality of shrimp fermentation products. Various studies have reported that salt in the process of shrimp fermentation affect the product quality. However, the impact from combination of salt and rice in various concentrations to the quality of shrimp fermentation products was not yet known. The purpose of this research was to study the effect of the combination of salt and rice on the quality of shrimp fermented products. The experimental was designed with a Completely Randomized Design Pattern, two factors salt and rice. The three concentrations of salt (10%, 11%, and 12%) and two concentrations of rice (20%, 30%,). The results showed that the concentration of salt and rice was significantly influencing on pH, total volatile bases (TVB-N), water content, ash, and microbiological properties. The condition for the best quality result is a combination of 11% of salt and 30% of rice.

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Changes in Sensory, Physicochemical and Microbiological Properties of Ronto During Fermentation

Cited by 14 publications

References 11 publications

Chemical and Organoleptic Characteristics of Sambal Ronto

Chemical and Organoleptic Characteristics of Sambal Ronto

Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish (Myxine glutinosa)

Combination of Salt and Rice Ratio on The Nutritional and Microbiological Qualities of Ronto, a Shrimp Fermented Product from Kalimantan, Indonesia

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