A recent study led by Rusky Intan Pratama, lecturer at the Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran (FPIK Unpad), explores the intricate microbial and biochemical transformations that occur in traditional shrimp paste (terasi) production in Cirebon, West Java. The research examined microbial community changes and amino acid profiles in pre- and post-fermentation shrimp paste produced by two local processors, highlighting how fermentation practices strongly influence both safety and flavor quality.
Using 16S rRNA gene sequencing, the study identified a remarkable shift in bacterial populations throughout fermentation. Processor A’s product showed a dominance of Bacilli with Staphylococcus emerging as a major genus post-fermentation, while Processor B’s samples reflected a more diverse microbiota, including Empedobacter and Acinetobacter. Importantly, the potentially harmful Vibrio, detected in raw materials, was eliminated after fermentation, underscoring the role of controlled microbial activity in improving food safety.
In parallel, amino acid analysis revealed significant increases in glutamic acid and leucine, key contributors to the umami flavor profile. Processor A’s shrimp paste reached an exceptionally high glutamic acid concentration of 64,249 mg/kg, while Processor B’s paste reached 10,714 mg/kg. These findings highlight how differences in fermentation conditions can result in substantial variation in nutritional and sensory properties of shrimp paste, emphasizing the urgent need for standardized processing methods to ensure consistent quality and consumer safety.
This research aligns with the Sustainable Development Goals (SDGs) by contributing directly to SDG 12 (Responsible Consumption and Production) through waste reduction and quality improvement in traditional seafood processing. It also supports SDG 2 (Zero Hunger) by enhancing food security through improved nutritional value of a widely consumed protein source, and SDG 14 (Life Below Water) by strengthening sustainable fisheries product development that respects marine biodiversity while supporting local economies. By combining microbial ecology with food chemistry, Dr. Pratama’s research not only advances scientific understanding but also provides practical insights for small-scale processors and policymakers to elevate Indonesia’s traditional fishery products in both domestic and global markets.
Inventor: Rusky Intan Pratama
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