The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok

Abstract

Cincalok, a traditional fermented shrimp, is prepared by mixing rebon shrimps (Acetes sp) with coarse salt and granulated sugar in a certain ratio. This research was aimed at studying the effect of adding garlic and red chilli pepper powder on the physicochemical, microbiological, and sensory properties of cincalok. Cincalok was made to be three recipes, namely, original cincalok, A, consists of 2 kg of rebon shrimp, 400 g of granulated sugar, and 100 g of coarse salt; B (A ingredients plus 20 g of red chilli pepper powder); and C (A ingredients plus 20 g of garlic powder). Sensory analysis was conducted on recipe A, and the colour was observed by the naked eye on days 0, 2, 4, 6, 8, 13, 18, 23, 28, 33, 43, 60, 90, 120, 150, and 180. According to the highest criterion score on sensory results, the panellists chose day 6 as the best fermentation for recipe A. The colour of recipe A started changing from pink to a light brown colour on the surface on day 28. Therefore, the physicochemical, microbiological, and sensory properties of each recipe were analyzed for 28 days. Overall, the water, ash, and fat content; titratable acid (TA); total volatile base nitrogen (TVBN); and amino acid nitrogen (AAN) showed insignificant differences ( p > 0.05 ) among the recipes during 28 days of the same observation. The crude protein, pH, and free fatty acid (FFA) of recipe C were significantly different ( p < 0.05 ) from recipes A and B. All recipes contained the total count of mesophilic anaerobic bacteria (TMABs) and the lactic acid bacteria (LABs) except Bacillus cereus, Clostridium perfringens, Staphylococcus aureus, and Enterobacteriaceae for all observation times. The highest criterion score for consumer acceptability was awarded for recipe C followed by recipes B and A. The addition of garlic and red chilli pepper powder affected the physicochemical, microbiological, and sensory properties of cincalok.

Lactic Acid Bacteria Isolates and the Microbiome of Cincalok, Tempoyak, and Mandai: A Traditional Fermented Food from Kalimantan Island, Indonesia

“…Indonesia has many traditional foods that use fermentation in manufacturing [ 29 ]. Cincalok, Tempoyak, and Mandai are three famous traditional fermented foods found in several regions of Indonesia, including Kalimantan Island [ 8 , 10 , 30 ]. Cincalok, Tempoyak, and Mandai are typical traditional fermented foods that depend on spontaneous fermentation from the indigenous microbes from the raw material, including the LAB.…”

“…Cincalok is made of small shrimp ( rebon ) as the main ingredient, fermented spontaneously using salt only. However, a study used additional sugar and several spices [ 8 ]. Tempoyak, made of durian ( Durio sp.…”

Subchronic Toxicity Test of Cincalok Oil Towards Wistar Rats Haematology

“…Cincalok oil safety can be tested through a toxicity test. 7 Toxicity is defined as a condition that shows toxic or toxic effects that can cause damage to sensitive parts inside or outside the bodies of living things. 8 Cincalok oil was tested for acute toxicity by researchers and found to have an LD50 > 5000 mg/ kgbw, placing it in the practically non-toxic category.…”