Open AccessPreliminary Study on Kecalok, An Indigenous Shrimp Sauce from Indonesia
Author(s) -
Mahrus Ali,
Andri Kurniawan,
Nuning Mahmudah Noor
Publication year - 2019
Publication title -
squalen
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.137
H-Index - 1
eISSN - 2406-9272
pISSN - 2089-5690
DOI - 10.15578/squalen.v14i2.386
Subject(s) - shrimp , indigenous , indonesian , geography , fermentation in food processing , food science , biology , fishery , ecology , bacteria , lactic acid , linguistics , philosophy , genetics
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.