Abstract
The aim of this research was to investigate the impact of terasi, a traditional Indonesian condiment which is made from salted fermented seafood, on the sensory acceptance of beef consommé. Fifty four panelists compared the acceptance of beef consommé containing rebon terasi to the consommé containing fish terasi. The results showed that upon adjusting the salt content, the consommé containing rebon terasi was more preferred than the consommé containing fish terasi. By combining more strong spices or ingredients the acceptance of consommé might be improved while masking the pungent odor of terasi. In addition, six different types of rebon terasi varying in proximate composition, salt and water activity (aw) were added to beef consommé and were evaluated by 10 trained panelists for their specific intensity of taste/flavor (saltiness, sourness, sweetness, bitterness, umami, fishy and rebon). Together with those samples, other consommés were also compared; however, the salt was also added to adjust with the highest salt content among six types of terasi. The results showed that variations of terasi influenced the sensory characteristics of consommé. The salt content of rebon terasi influenced the sourness, bitterness and saltiness in consommé, whilst the salt content should also reach the certain level to fit their acceptance. The distinct flavor from each terasi did have a profound effect on the sensory acceptability. The knowledge of the flavor characteristics of consommé and the role of terasi when mixed in consommé will help to improve the sensory acceptability and marketability of terasi.
Highlights
Terasi, a traditional condiment of Indonesia, is a salty fermented paste, consisting of underutilized seafood
Belacan contributes to the pleasant aroma of grilled prawn, smoke and rebon aroma, and salty, shrimpy and meaty tastes, it depends on the type of food prepared with it (Jinap et al, 2010)
For experiment 1, one type of fish terasi from South Sumatera, and one type of rebon terasi from East Java, were used
Summary
A traditional condiment of Indonesia, is a salty fermented paste, consisting of underutilized seafood ( mainly made of planktonic shrimp, known as rebon). Adding stronger flavorful ingredients such as onion, chili, garlic, ginger and other spices, might mask the odor of terasi, whilst the common use of terasi is to add into chili sauce (sambal terasi), or added to various dishes, either to rice in a complete meal, snacks, vegetables, or fruit dishes. This incorporation might give a very distinctive taste/flavor when compared to other Southeast Asian dishes (Owen, 2008)
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