title: THE INFLUENCE OF SALT CONTENT AT DIFFERENT CONCENTRATIONS OF TERASI TO THE SENSORY CHARACTERISTICS OF SAMBAL TERASI, THE CHILI SAUCE ADDED WITH TERASI.
abstract: The type of terasi (the Indonesian seafood fermented paste) and the ingredients used can give sambal terasi (ST), the chili sauce added with terasi, its identity and taste distinction. Inherit from its production, salt content differs the flavor(s) of product added with terasi. This research explored the role of terasi salt content, either from the origin of terasi or by salt adjustment, to the products acceptability and sensory characteristics perceived during subsequent sensorial evaluations. Six types of terasi were characterized based on the proximate and salt content, and prepared as STs with and without salt adjustment at several terasi concentrations. 118 panelists conducted sensory evaluations for overall acceptability at 12.5% terasi; at lower concentration specific tastes (sweet, bitter, salty, sour, umami, fishy and rebon) were characterized by 80 panelists. Results showed that the acceptance of ST is more due to its innate origin salt content and to the suitability saltiness perceived. The specific odor of terasi, combining with other taste(s), when prepared at higher terasi concentration as practiced in restaurant, home and commercial products showed masking effect(s). After saltiness adjusted, different types of terasi showed different taste characteristics. Preferred ST were different between higher and lower concentration. Better tastes characteristics and stronger spices taste were found at lower salt content (and terasi concentration).
authors.forename: N T Damanik
authors.initials: NT
authors.lastname: Ambarita
authors.forename: B
authors.initials: B
authors.lastname: De Meulenaer
mesh_terms: D003212:Condiments / Q000032:analysis*; D005285:Fermentation; D005504:Food Analysis; D006801:Humans; D012965:Sodium Chloride / Q000737:chemistry*; D013649:Taste
chemical_list: D012965:Sodium Chloride