Sains Malaysiana 49(3)(2020): 561-571

http://dx.doi.org/10.17576/jsm-2020-4903-11

 

Identification of Key Sensory Attributes of Sambal-Terasi, Impact of Different Type of Terasi, Chemical Characteristics and Salt Addition

(Pengenalpastian Sifat Sensori Utama Sambal Terasi, Impak Jenis Terasi Berbeza, Pencirian Kimia serta Penambahan Garam)

 

MERY TAMBARIA DAMANIK AMBARITA1,2*, KATLEEN RAES1 & BRUNO DE MEULENAER1

 

1Department of Food Technology, Safety and Health, Member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Ghent-9000, Belgium

 

2Food Technology Department, Faculty of Science and Technology, Universitas Pelita Harapan, Indonesia

 

Diserahkan: 25 Julai 2019/Diterima: 29 November 2019

 

ABSTRACT

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.

 

Keywords: Salt; sambal-terasi; sensory analysis; taste; terasi

 

ABSTRAK

Kajian ini mengkaji pengenalpastian sifat sensori utama sambal-terasi yang disebabkan oleh penggunaan pelbagai jenis terasi dan ciri kimia terasi, termasuklah penambahan garam. Sambal-terasi adalah sos cili yang mengandungi terasi, makanan laut masin yang difermentasi dari Indonesia. Enam jenis terasi berbeza dengan pelbagai ciri kimia termasuk kandungan komposisi, kandungan garam, asid amino bebas, amina biogen serta asid lemak rantai pendek, disediakan sebagai sambal-terasi (pada 6%, berat terasi segar). Lima garam meja sambal-terasi ditambahkan, bertujuan untuk mencapai kandungan garam yang sebanding dengan sambal-terasi dengan kandungan garam tertinggi antara enam sambal-terasi yang disebutkan. Lapan puluh tujuh panelis tidak terlatih menilai kesesuaian sambal-terasi dalam ujian hedonik dan sembilan ahli panel terlatih menilai keamatan mereka terhadap sifat manis, pahit, masin, masam, umami, hanyir dan rebon. Penambahan jenis terasi berbeza telah menjejaskan ciri sensori sambal-terasi. Sebatian yang tidak diingini yang dihasilkan semasa penghasilan terasi (amina biogen dan asid lemak rantai pendek) masih boleh dilihat dalam sambal-terasi, oleh itu kehadiran mereka harus dikawal. Masin, umami dan rebon telah dikenal pasti sebagai sifat rasa/perisa yang diingini yang dipertingkatkan dengan penambahan garam. Kepahitan telah dikenal pasti sebagai sifat rasa yang tidak diingini, yang boleh dikurangkan dengan penambahan garam. Kandungan garam sebanyak 2-2.5% dalam sambal-terasi adalah dicadangkan sebagai kompromi yang baik berkenaan dengan aspek sensori dan pengambilan garam.

 

Kata kunci: Analisis deria; garam; rasa; sambal-terasi; terasi

 

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*Pengarang untuk surat-menyurat; email: Mery.DamanikAmbarita@Ugent.be

 

 

 

 

 

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