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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Penerbit Universiti Kebangsaan Malaysia
2020
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| Online Access: | http://journalarticle.ukm.my/15187/ http://journalarticle.ukm.my/15187/1/ARTIKEL%2011.pdf |
| _version_ | 1848813735914766336 |
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| author | Ambarita, Mery Tambaria Damanik Raes, Katleen De Meulenaer, Bruno |
| author_facet | Ambarita, Mery Tambaria Damanik Raes, Katleen De Meulenaer, Bruno |
| author_sort | Ambarita, Mery Tambaria Damanik |
| building | UKM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T00:22:55Z |
| format | Article |
| id | oai:generic.eprints.org:15187 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:22:55Z |
| publishDate | 2020 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org: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 |
| 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 |
| title | 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_short | 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 |
| url | http://journalarticle.ukm.my/15187/ http://journalarticle.ukm.my/15187/ http://journalarticle.ukm.my/15187/1/ARTIKEL%2011.pdf |