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All Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Nuning Mahmudah Noor
Aquaculture Department, State Polytechnic of Lampung Jalan Soekarno Hatta No.10, Rajabasa, Bandar Lampung, Lampung 35141, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

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Preliminary Study on Kecalok, An Indigenous Shrimp Sauce from Indonesia Mahrus Ali; Ardiansyah Kurniawan; Nuning Mahmudah Noor
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 14, No 2 (2019): August 2019
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (765.045 KB) | DOI: 10.15578/squalen.v14i2.386

Abstract

Kecalokis 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 kecalokhas rarely been reported. This study aimed to obtain the characteristics of both the geographical origin of kecalokproduct from Bangka and Palembang. A descriptive analysis was used to observe the profiles of both kecalokproducts including sensory, microbiology, proximate, and physical analysis. Results showed that kecalokfrom 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, kecalokwill be a prospective functional based-indigenous food in Indonesia.
Co-Authors Ardiansyah Kurniawan Mahrus Ali