Mahrus Ali, - and Dr. Ardiansyah Kurniawan, S.Pi., M.P., - and Nuning Mahmudah Noor, - (2019) Preliminary study on kecalok, an indigenous shrimp sauce from Indonesia. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology, 14 (2). pp. 93-101. ISSN 2089-5690
Text (HASIL UJI SIMILARITY)
Cek plagiasi Squalen 14(2).pdf Download (3MB) |
|
Text (HASIL PENILAIAN PEER REVIEWER)
Peer Review.pdf Download (385kB) |
|
Text (SINTA)
SINTA artikel Squalen 14(2).pdf Download (101kB) |
Abstract
Kecalok is recognized as a typical shrimp sauce traditionally produced by the Malay inhabitants in Bangka Island and Palembang, Southern region of Sumatra. Comparing to terasi, the most common Indonesian fermented shrimp, the information on kecalok has rarely been reported. This study aimed to obtain the characteristics of both the geographical origin of kecalok product from Bangka and Palembang. A descriptive analysis was used to observe the profiles of both kecalok products including sensory, microbiology, proximate, and physical analysis. Results showed that kecalok from both locations had similar characteristics, i.e. a distinctive taste and aroma, high nutrition value, and containing some useful bacteria (LAB) which have beneficial role in human body. Therefore, kecalok will be a prospective functional based-indigenous food in Indonesia
Item Type: | Article |
---|---|
Uncontrolled Keywords: | acetes sp; fermented shrimp; kecalok; shrimp sauce |
Subjects: | S Pertanian > S Agriculture (General) S Pertanian > SH Aquaculture. Fisheries. Angling |
Divisions: | KARYA TULIS DOSEN > Akuakultur |
Depositing User: | UPT Perpustakaan UBB |
Date Deposited: | 04 Apr 2023 07:27 |
Last Modified: | 24 May 2023 02:17 |
URI: | https://repository.ubb.ac.id/id/eprint/7133 |
Actions (login required)
View Item |