Chemical Characteristic of 'Chao teri' As Traditional Fermentation Product

Abstract

‘<em>Chao teri</em>” is a traditional fermented fish product of South Sulawesi as produced from the fermentation process of fish-carbohydrate-salt. It has characteristic like pasta, light-brown, distinctive and unique flavor, slightly acidic and salty taste. It is generally consumed by the local community as a complement dish or used as a flavor enhancer. This research aimed to analyze the chemical components of traditional ‘<em>Chao teri</em>” includes pH, total lactic acid, protein and amino acid profile. These chemical components were very contributes to the formation of flavor for traditional ‘<em>Chao teri</em>”. The results of research are expected to be a reference for the industry to develop ‘<em>Chao teri</em>”products into seasonings. Chemical characteristics of traditional ‘<em>Chao teri</em>” after 2 weeks fermentation obtained pH 6.35, lactic acid 1.20% and protein 21.15%. The analysis of amino acids indicated that traditional ‘<em>Chao teri</em>” contains complete essential and non-essential amino acids. The type of dominant amino acid found in traditional ‘<em>Chao teri</em>”are glutamic acid, leucine, aspartic acid and lysine.