Characteristic of <i>acan</i>: a traditional shrimp paste of Maduranese, Indonesia

Ali, Mahrus; Yunianta,; Aulanni’am, Aulanni’am; Kusnadi, Joni

doi:10.1088/1755-1315/230/1/012048

Cited by 5 publications

(4 citation statements)

References 9 publications

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“…They also reported that the longer fermentation process will lower the moisture content and high salt content in the product will decrease the number of microbes. Ali et al (2019) reported that the viable microbes on terasi ranging from 2.2 x 10 3 to 1.9 x 10 4 (cfu.ml -1 ) were not significantly different from the recent study 1.3 x 10 4 (cfu.ml -1 ). Kobayashi, Kajiwara, and Wahyuni (2003) stated that LAB from terasi ranging from 1.2 x 10 4 to 7.0 x 10 6 (cfu.g -1 ) was relatively higher compared to these observation which only amount to 9.0 x 10 2 , 5.6 x 10 3 , and 1.4 x 10 4 (cfu.ml -1 ) for terasi and kecalok from Palembang and kecalok from Bangka respectively (Table 1).…”

Section: Resultsmentioning

confidence: 53%

“…According to Koesoemawardani and Ali (2016), the composition of salt and palm sugar in rusip product reached up to 25% and 10%, respectively. Whereas the amount of salt added to shrimp terasi in Indonesia is in the range of 5-10% (Ali, Yunianta, Aulanni'am & Kusnadi, 2019). Similar products in Southeast Asia countries have a high percentage of salt addition, such as blachan from Brunei which used 15-20% salt (Deshmukh, 1991), and 20% for kapi from Thailand (Pongsetkul et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

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Preliminary Study on Kecalok, An Indigenous Shrimp Sauce from Indonesia

Ali

Kurniawan

Noor

2019

Squalen Bull. Marine Fisheries Postharvest Biotech.

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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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Section: Resultsmentioning

confidence: 53%

Section: Resultsmentioning

confidence: 99%

Preliminary Study on Kecalok, An Indigenous Shrimp Sauce from Indonesia

Ali

Kurniawan

Noor

2019

Squalen Bull. Marine Fisheries Postharvest Biotech.

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“…So far, rebon shrimp is only used as raw material for making shrimp paste. Terasi is a traditional processed product with the principle of processing by fermentation, one of the kitchen spices widely used by the people of Southeast Asia [15], [16], [17].…”

Section: Discussionmentioning

confidence: 99%

Proximate, Mineral and Vitamin Analysis of Rebon Shrimp Diversification Products as an Indonesian Local Product: Supplementary Food for Malnourished Children

Anton

Bukhari

Baso

et al. 2021

Open Access Maced J Med Sci

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Background: Rebon shrimp (Acetes sp.) is a local food in the coastal areas of Southeast Asia that has good nutritional potential. It is a nutrient-rich food, high in protein, and beneficial to human health, but the utilization of rebon shrimp is still very low. Aims: This study aims to measure the proximate and mineral analysis of various rebon shrimp products that can be used as supplementary food, expected to be popularly used and consumed by the Indonesian people, particularly those of low economic income. Methods: The diversified products in this study are meatballs, floss, nuggets, fish sticks, and fish cakes made from Rebon Shrimp (Acetes sp.). The proximate levels were analyzed referring to the AOAC method, The mineral content Fe and Zn were analyzed using the AAS method. The Vitamins A and Vitamin C were determined by spectrophotometric methods and titrimetry methods. Results: This study revealed that rebon shrimp could be used in making children's healthy snacks. Snacks with rebon shrimp contributed to moisture (8.79 – 72.58 %), ash (5.06 – 10.29%), crude protein (20.41 – 27.93 %), crude fat (3.09 – 47.16%), and crude fiber (0.35 – 3.36 %). In addition, these foods also contained several important minerals and vitamins for the body, such as iron (9.47– 56.13 ppm), zinc (4.05– 40.02 ppm), Vitamin A (0.016 – 0.045%), and vitamin C (0.11 – 0.19%). Conclusion: Thus, rebon shrimp is potentially used as an alternative to local ingredients to improve the nutritional quality of children's food.

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“…Over 90% of the individuals were caridean shrimp (unspecified Palaemonidae, though including freshwater species (Gillett 2008)), with small contributions from a variety of penaeid species (including Metapenaeus monoceros, M. ensis, M. elegans, and Penaeus merguiensis (Gillett 2008)). There may be an important Acetes industry that is absent from reported data (Ali et al 2019;Helmi et al 2022). Both freshwater and marine species are major contributors to the catch by number.…”

Section: Indonesiamentioning

confidence: 99%

Towards Shrimp and Prawn Welfare in the Wild‐ Caught Fishing Industry: A Global Review and Recommendations for Research and Policy

Ryba,

Connell,

Davis

et al. 2023

Preprint

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Wild-caught shrimp and prawns are the single most numerous group of animals directly killed for human food consumption on the planet. Recent scientific developments have led to greater understanding of the probability that at least some species of shrimp are sentient beings and, should that be the case, policies that could improve shrimp welfare. We begin with an overview of global shrimp fisheries and their characteristics. The world's shrimp fisheries can be understood as a spectrum between large, industrial trawlers in developed and developing countries (e.g. Western Europe, the Americas, Russia) and small-scale fisheries for subsistence in developing countries (e.g. South-East Asia, East Africa). Each has different implications for animal welfare, particularly in light of human wellbeing challenges associated with shrimp fisheries. Secondly, we turn to the emerging science of shrimp welfare and examine recent developments in government and industry policy. In large-scale trawl fisheries, animal welfare can be improved by installing electrical stunning equipment; continuing existing work on bycatch reduction; and optimising on-board processes to reduce the stress endured by shrimp during capture and slaughter. In small-scale fisheries, improving government capacity and supply chain practices may bring benefits for communities in the short-term while opening up opportunities for more specific shrimp welfare policies in the long-term. Thirdly, we provide a new dataset of the estimated numbers of individual shrimp caught by country and species. Drawing on this data, we provide a description of the shrimp fishing industry in the world's top 25 countries by estimated catch of individual shrimp. By our estimates, the wild-catch shrimp industry catches 37.4 trillion individual shrimp (36.3 trillion sergestids, 781 billion carideans, and 287 billion penaeids). Finally, we explore the ethical implications of the probability that shrimp and prawns are capable of feeling pain and the welfare policies that could be adopted.

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Characteristic of acan: a traditional shrimp paste of Maduranese, Indonesia

Cited by 5 publications

References 9 publications

Preliminary Study on Kecalok, An Indigenous Shrimp Sauce from Indonesia

Preliminary Study on Kecalok, An Indigenous Shrimp Sauce from Indonesia

Proximate, Mineral and Vitamin Analysis of Rebon Shrimp Diversification Products as an Indonesian Local Product: Supplementary Food for Malnourished Children

Towards Shrimp and Prawn Welfare in the Wild‐ Caught Fishing Industry: A Global Review and Recommendations for Research and Policy

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