Determination of Volatile Compounds on Traditional Fermentation of Chao Teri

Abstract

Chao teri is a very popular product in Sulawesi Island, especially in South Sulawesi of Indonesia. In general, the processing method of ikan peda is divided into two stages: the first and the second fermentation. The first fermentation is to develop the characteristic flavor and texture of chao teri. The second fermentation is principally a maturation phase. Bacteria play an essential role in the fermentation process of chao teri. Chao teri has a thick texture such as pasta, brown or red, has a distinctive and slightly sour, salty taste. Chao teri is commonly consumed by the public as a complement to side dishes or used as flavor enhancers in food. Aromatic compounds that arise after the fermentation process are expected to be a reference for the industry to develop products into spices or food additives. This study aims to determine volatile aromatic components using Gas Chromatography-Mass Spectrophotometry (GC-MS) with Solid Phase Micro-Extraction (SPME). This research produced 73 aromatic compounds consisting of 12 alcohols, two organic acids, 9 aldehydes, eight ketones, four esters, one furan, 31 hydrocarbons, and six miscellaneous compounds. Most hydrocarbons of 56.48% and alcohol with the derivate compound are pentadecane and ethanol of 31.04%. This research is expected to introduce chao teri products as traditional products typical of Indonesia, especially South Sulawesi that can be developed as a natural flavoring in food.