Preliminary Study on Kecalok, An Indigenous Shrimp Sauce from Indonesia

Ali, Mahrus; Kurniawan, Andri; Noor, Nuning Mahmudah

doi:10.15578/squalen.v14i2.386

Cited by 3 publications

(3 citation statements)

References 30 publications

(35 reference statements)

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“…After day 8, no TMABs were detected on recipe B. The TMABs of each recipe were higher than those of the commercial cincalok from West Kalimantan (4.66 log CFU) but lower than commercial kecalok from Bangka (5.16 log CFU) and Palembang (5.03 log CFU) [1,7]. The TA of each recipe on day 8 showed an insignificantly different (p > 0:05) but a significant different (p < 0:05) pH (Table 2).…”

Section: Change In Microbiologicalmentioning

confidence: 82%

“…Cincalok is a small shrimp fermentation production that is known in South Asia with various names, i.e., cincalok or kecaluk or ronto from Indonesia, cincalok from Malaysia, and balao-balao from the Philippines [1][2][3][4]. Cincalok is generally made from fresh and tiny shrimps, coarse salt, and other ingredients (cooked rice or sugar or palm sugar or tapioca flour) and naturally fermented for 3-14 days depending on region or country [1][2][3][4][5][6][7]. Cincalok colour is usually light pink, but some producers add red food colouring to cincalok to obtain dark pink cincalok.…”

Section: Introductionmentioning

confidence: 99%

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The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok

Nofiani

Syahmurdiandi

Ardiningsih

2021

International Journal of Food Science

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Cincalok, a traditional fermented shrimp, is prepared by mixing rebon shrimps (Acetes sp) with coarse salt and granulated sugar in a certain ratio. This research was aimed at studying the effect of adding garlic and red chilli pepper powder on the physicochemical, microbiological, and sensory properties of cincalok. Cincalok was made to be three recipes, namely, original cincalok, A, consists of 2 kg of rebon shrimp, 400 g of granulated sugar, and 100 g of coarse salt; B (A ingredients plus 20 g of red chilli pepper powder); and C (A ingredients plus 20 g of garlic powder). Sensory analysis was conducted on recipe A, and the colour was observed by the naked eye on days 0, 2, 4, 6, 8, 13, 18, 23, 28, 33, 43, 60, 90, 120, 150, and 180. According to the highest criterion score on sensory results, the panellists chose day 6 as the best fermentation for recipe A. The colour of recipe A started changing from pink to a light brown colour on the surface on day 28. Therefore, the physicochemical, microbiological, and sensory properties of each recipe were analyzed for 28 days. Overall, the water, ash, and fat content; titratable acid (TA); total volatile base nitrogen (TVBN); and amino acid nitrogen (AAN) showed insignificant differences ( p > 0.05 ) among the recipes during 28 days of the same observation. The crude protein, pH, and free fatty acid (FFA) of recipe C were significantly different ( p < 0.05 ) from recipes A and B. All recipes contained the total count of mesophilic anaerobic bacteria (TMABs) and the lactic acid bacteria (LABs) except Bacillus cereus, Clostridium perfringens, Staphylococcus aureus, and Enterobacteriaceae for all observation times. The highest criterion score for consumer acceptability was awarded for recipe C followed by recipes B and A. The addition of garlic and red chilli pepper powder affected the physicochemical, microbiological, and sensory properties of cincalok.

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Section: Change In Microbiologicalmentioning

confidence: 82%

Section: Introductionmentioning

confidence: 99%

The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok

Nofiani

Syahmurdiandi

Ardiningsih

2021

International Journal of Food Science

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“…The higher the water content of a material, the lower the ash content of the material. The higher the addition of salt to fish sauce, the higher the mineral content, so the ash content is also higher [20].…”

Section: Proximate Analysismentioning

confidence: 99%

Characterizations of Milkfish Sauce on Amino Acid Content with Variations in Addition of Salt and Pineapple Extract Concentration

Listyaningrum¹,

Lailatussifa²,

Andayani³

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Fish sauce is synonymous with salty taste and distinctive fish aroma. The good quality of fish sauce is supported by the amino acid content, proximate analysis and the assessment of the organoleptic preferences of the product by the panelists. This research aimed to determine the effect of increasing the concentration of pineapple extract on the organoleptic characteristics of fish sauce and the most abundant amino acid content in fish sauce and the best quality of fish sauce treatments. The research is based on randomized design of 4 days fermentation with salt : pineapple extract concentration ratio of 20%:5%, 20%:10%, 15%:15% and 25%:20% respectively. Research analysis such as amino acid content and proximate analysis were evaluated by the ANOVA test and DMRT test, while organoleptic test was evaluated by Kruskal Wallis test. The higher of the concentration of pineapple extract, the lower of amino acid content of the fish and the taste getting sourer. The best treatment for milkfish sauce was found in the treatment with salt concentration : pineapple extract = 15%:15% indicated by the highest amino acid content of glutamate, lysine and aspartate compared to other treatments, the highest protein content and water content and the best organoleptic assessment.

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