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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 Received: 25 July 2019/Accepted: 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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