Combination of Salt and Rice Ratio on The Nutritional and Microbiological Qualities of Ronto, a Shrimp Fermented Product from Kalimantan, Indonesia

Rita Khairina, Nooryantini Nooryantini, Susana Ristiarini, Iryanti Fatyasari Nata

Abstract


Ronto is a fermented product of lactic acid bacteria made from rebon shrimp, salt, and rice. This product is a traditional food in the form of side dishes, chili sauce, and flavoring in the coastal communities of South Kalimantan, Indonesia. This research has been conducted on the combination of salt and rice to enhance the quality of shrimp fermentation products. Various studies have reported that salt in the process of shrimp fermentation affect the product quality. However, the impact from combination of salt and rice in various concentrations to the quality of shrimp fermentation products was not yet known. The purpose of this research was to study the effect of the combination of salt and rice on the quality of shrimp fermented products. The experimental was designed with a Completely Randomized Design Pattern, two factors salt and rice. The three concentrations of salt (10%, 11%, and 12%) and two concentrations of rice (20%, 30%,). The results showed that the concentration of salt and rice was significantly influencing on pH, total volatile bases (TVB-N), water content, ash, and microbiological properties. The condition for the best quality result is a combination of 11% of salt and 30% of rice.


Keywords


fermented shrimp product; quality; rice; Ronto; salt

Full Text:

PDF

References


Connell, J. (1990). Control of Fish Quality. 3rd ed. Oxford: Fishing New Books.

Conway, E. J., & Byrne, A. (1933). An absorption apparatus for the micro-determination of certain volatile substances: The micro-determination of ammonia. The Biochemical journal, 27(2): 419–429. PMID: 16745115; PMCID: PMC1252897.

Dilbagii, N., & Sharma, S. (2007). Food spoilage, food infections and intoxications caused by microorganisms and methods for their detection. In Food and Industrial Mycrobiology, 1-42.

Dyastuti, E. A., Nofiani, R., & Ardiningsih, P. (2013). Uji organoleptik cincalok dengan penambahan serbuk bawang putih (Allium sativum) dan serbuk cabai (Capsium annuum L). Jurnal Kimia Khatulistiwa, 2(2): 70-73.

Faithong, N., Benjakul, S., Phatcharat, S., & Binsan, W. (2010). Chemical composition and antioxidative activity of Thai traditional fermented shrimp and krill products. Food Chemistry, 119(1):133-140. https://doi.org/10.1016/j.foodchem.2009.06.056

Fernandes, R. (Ed.). (2009). Microbiology handbook: Fish and seafood (p. 258). Cambridge: Royal Society of Chemistry. DOI https://doi.org/10.1039/9781847559814

Hajar, S., & Hamid, T. H. T. A. (2013). Isolation of lactic acid bacteria strain Staphylococcus piscifermentans from Malaysian traditional fermented shrimp cincaluk. International Food Research Journal, 20(1):125-129.

Hajeb, P., & Jinap, S. (2012). Fermented shrimp products as source of umami in Southeast Asia. Journal of Nutrition & Food Sciences, S10:006. doi:10.4172/2155- 9600.S10-006.

Hall, G. M. (2002). Lactic acid bacteria in fish preservation. Loughborough University: CRC-Press.

Khairina, R., Fitrial, F., Satria, H., & Rahmi, N. (2013). The profile of Ronto Shrimp Fermentation Traditional in South Borneo. Paper read at Proceeding of National Conference Prosiding seminar nasional. Indonesian Processing Fisheries Product Community (MPHPI), Semarang, Central Java, Indonesia.

Khairina, R., Fitrial, Y., Satrio, H., & Rahmi, N. (2016). Physical, chemical, and microbiological properties of “Ronto” a traditional fermented shrimp from South Borneo, Indonesia. Aquatic Procedia, 7, 214-220. https://doi.org/10.1016/j.aqpro.2016.07.029

Khairina, R., Utami, T., Raharjo, S., & Cahyanto, M. N. (2017). Changes of Sensory, Physicochemical, and Microbiological Properties of Ronto During Fermentation. Pakistan Journal of Nutrition. 16(8): 629-637. DOI: 10.3923/pjn.2017.629.637

Kilinc, B., Cakli, S., Tolasa, S., & Dincer, T. (2006). Chemical, microbiological and sensory changes associated with fish sauce processing. European Food Research and Technology, 222(5), 604-613. https://doi.org/10.1007/s00217-005-0198-4

Koesoemawardani, D., Rizal, S., & Tauhid, M. (2013). Microbiological and chemical changes of Rusip during fermentation. Agritech 33(3):265-272. https://doi.org/10.22146/agritech.9547

Mackie, I. M., Hardy, R., & Hobbs, G. (1971). Fermented fish product. Rome: FAO.

Mohamed, H. N., Man, Y. C., Mustafa, S., & Manap, Y. A. (2012). Tentative identification of volatile flavor compounds in commercial budu, a Malaysian fish sauce, using GC-MS. Molecules, 17(5), 5062-5080. doi: 10.3390/molecules17055062

Ortea, I., Canas, B., Calo-Mata, P., Barros-Velazquez, J., & Gallardo, J. M. (2009). Arginine kinase peptide mass fingerprinting as a proteomic approach for species identification and taxonomic analysis of commercially relevant shrimp species. Journal of Agricultural and Food Chemistry 57 (13):5665-5672. https://doi.org/10.1021/jf900520h

Paludan-Müller, C., Madsen, M., Sophanodora, P., Gram, L., & Møller, P. L. (2002). Fermentation and microflora of plaa-som, a Thai fermented fish product prepared with different salt concentrations. International Journal of Food Microbiology, 73(1): 61-70. doi: 10.1016/s0168-1605(01)00688-2

Pongsetkul, J., Benjakul, S., Sampavapol, P., Osako, K., & Faithong, N. (2015). Chemical compositions, sensory and antioxidative properties of salted shrimp paste (Ka-pi) in Thailand. International Food Research Journal 22 (4):1454-1465.

Puspita, I. D., Wardani, A., Puspitasari, R. O. A., Nugraheni, P. S., Putra, M. M. P., Pudjiraharti, S., & Ustadi, U. (2017). Occurrence of chitinolytic bacteria in shrimp rusip and measurement of their chitin-degrading enzyme activities. Biodiversitas Journal of Biological Diversity, 18(3), 1275-1281. https://doi.org/10.13057/biodiv/d180354

Rhee, S. J., Lee, J. E., & Lee, C. H. (2011). Importance of lactic acid bacteria in Asian fermented foods. Microb Cell Fact 10, S5. https://doi.org/10.1186/1475-2859-10-S1-S5

Steinkraus, K. H. (2002). Fermentations in world food processing. Comprehensive Reviews in Food Science and Food Safety, 1(1): 23-32.

Soetikno, N., Ristiarini, S., & Khairina, R. (2018). Sifat sensoris, kimia dan warna, ronto pada konsentrasi garam dan nasi yang berbeda. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(1), 85-91. https://doi.org/10.17844/jphpi.v21i1.21451nooryantini

Sudarmadji, S., Haryono, B., & Suhardi. (1989). Analisa Bahan Makanan dan Pertanian. Yogyakarta: Liberty dan Pusat Antar Universitas Pangan dan Gizi Universitas Gadjah Mada.

Visessanguan, W., Benjakul, S., Riebroy, S., & Thepkasikul, P. (2004). Changes in composition and functional properties of proteins and their contributions to Nham characteristics. Meat science, 66(3), 579-588. doi: 10.1016/S0309-1740(03)00172-4.

Wikandari, P. R., Suparmo, S., Marsono, Y., & Rahayu, E. S. (2012). Potensi Bakteri Asam Laktat yang Diisolasi Dari Bekasam sebagai Penghasil Angiotensin Converting Enzyme Inhibitor pada Fermentasi “Bekasam-Like” Product. Agritech 32 (3):258-264. https://doi.org/10.22146/agritech.9616

Zang, J., Xu, Y., Xia, W., & Regenstein, J. M. (2020). Quality, functionality, and microbiology of fermented fish: a review. Critical Reviews in Food Science and Nutrition, 60(7), 1228-1242. https://doi.org/10.1080/10408398.2019.1565491.




DOI: https://doi.org/10.26877/ijatf.v3i1.9305

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.