The effect of sucrose addition on the sensory quality of “terasi” an Indonesian shrimp paste

Abstract

Terasi is a fermented product made from shrimp or fish with or without salt. In general shrimp paste producers only add high salt concentration to preserve the raw materials and to ensure successfully fermentation process. However there are shrimp paste producers in the Pati, Central Java, Indonesia that use sucrose sugar as a source of carbohydrate in the shrimp paste production. Sugar will affect the reactions that occur during the shrimp paste production process and will ultimately affect the characteristics of the product. This study aims was to determine whether there is an effect of adding sucrose sugar to the flavor and sensory characteristics of the shrimp paste. The Result showed that the addition of sugar did not affect the aw and TPC BAL value, but it decreased the TVBN value, soften the texture value and in addition the sensory was more prefered by the panelist. The characteristic of shrimp paste with sugar addition was low aw value 0.631 ± 0.631, TPC BAL was not detected, TVBN value 115.641 ± 9.940 mgN/(100 gr) and sensory 7.872 < µ < 8.328. The use of sucrose can be recommended to be added during shrimp paste production to increase consumer preference.