Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Vol 14, No 2 (2019): August 2019

Preliminary Study on Kecalok, An Indigenous Shrimp Sauce from Indonesia

Mahrus Ali (Fisheries and Marine Sciences Department, University of Lampung Jalan Prof. Dr. Sumantri Brojonegoro No. 1, Bandar Lampung, Lampung 35145, Indonesia)
Ardiansyah Kurniawan (Aquaculture Departement, University of Bangka Belitung Kampus Terpadu Balunjuk, Merawang, Bangka Regency, Province of Bangka Belitung 33172, Indonesia)
Nuning Mahmudah Noor (Aquaculture Department, State Polytechnic of Lampung Jalan Soekarno Hatta No.10, Rajabasa, Bandar Lampung, Lampung 35141, Indonesia)

Article Info

Publish Date
30 Aug 2019

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.

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Journal Info
Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Website

Abbrev

squalen

Publisher

Pusat Litbang Daya Saing Produk dan Bioteknologi Kelautan dan Perikanan

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

Description

Squalen publishes original and innovative research to provide readers with the latest research, knowledge, emerging technologies, postharvest, processing and preservation, food safety and environment, biotechnology and bio-discovery of marine and fisheries. The key focus of the research should be ...