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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL PETERNAKAN Jurnal Pangan dan Agroindustri Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Albacore : Jurnal Penelitian Perikanan Laut Jurnal Penyuluhan Perikanan dan Kelautan Jurnal Pengabdian UNDIKMA Altifani Journal: International Journal of Community Engagement Education and Social Sciences Review Jurnal Perikanan (Journal of Environmental Sustainability Management)
Samanta, Pinky Natalia
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Religion Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Nursing Public Health Social Sciences Other

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Journal : Jurnal Perikanan

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EFFECT OF RAW MATERIALS VARIATIONS AND FERMENTATION TIME ON THE SENSORY CHARACTERISTICS OF TERASI Perceka, Medal Lintas; Cesrany, Mahaldika; Khairunnisa, Anis; Budiadnyani, I Gusti Ayu; Samanta, Pinky Natalia
Jurnal Perikanan Unram Vol 15 No 6 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i6.2036

Abstract

Terasi is a traditional fermented product from Indonesian. Terasi was favoured by Indonesian people and used as spice in various dishes. The purposed of this study was to evaluate the effect of raw materials variations and fermentation time on the sensory hedonic of terasi. There were four varitions, terasi made from rebon, vaname shrimp, lemuru fish meat and lemuru fish head and bones. Each terasi was fermented for 4,5 and 6 weeks. Data anlysed used ANNOVA followed by Duncan’s further test for result that showed significant differences. The result showed that variations in raw materials showed a significantly different effect (P<0,05) on the sensory-hedonic (appearance, smell, taste, and tecture) of terasi, while variations in fermentation time didn’t show a significantly different (p>0,05). In general, terasi that was most preferred by panelists was terasi made from rebon which was fermented for 4 weeks with the specifications of clean appearance, specific to very specific terasi types, which has a distinctive shrimp-like smell and flavour. It also has dry and crumble texture.
Co-Authors Anis Khairunnisa, Anis Bharata, Made Tisna Adhi Br. Sitepu, Gressty Sari Cesrany, Mahaldika Febrianti, Desy I Gusti Ayu Budiadnyani I Made Aditya Nugraha Ika Astiana Imroatin, Kholifatul Masrin, Putri Yuliana Maulana, Habib medal lintas perceka Panjaitan, Fenny Crista A Panjaitan, Fenny Crista Anastasia Pradnyani, Ni Made Anggun Putri, Ni Made Anggun Pradnyani Resti Nurmala Dewi Riviani Riviani, Riviani Sumandiarsa, I Ketut Susilo, Moh. Bayu Syafii, A Kurniawan Tanjov, Yulia Estmirar Utari, Siluh Putu Sri Dia