Utilizing shrimp heads to create powdered TERASI with varying fermentation durations and its antioxidant potential

Abstract

Terasi is a fermented shrimp paste that is generally produced from whole small shrimp in Indonesia. In this study, we examined the utilization of the shrimp head of Litopenaeus vannamei to develop a new product, powdered Terasi, as a food seasoning in Indonesian culinary. Three separate samples were prepared by grouping Terasi based on the different fermentation times consisting of 3 days (A), 9 days (B), and 18 days (C). Chemical characteristics of Terasi were examined by water, protein, lipid, ash content, and antioxidant activity using DPPH. In addition, the safety of Terasi was evaluated by counting viable count and water activity (Aw). The acceptability of powdered Terasi resulting from this research was assessed based on sensory evaluation. This study showed that the production of powdered Terasi with shrimp heads as the primary component led to a significant rise in antioxidant activity on day 9 of fermentation and an additional nutritional improvement, with higher protein (38.4 ± 0.9 % to 47.5 ± 0.9 %). In sensory evaluation, Terasi C received the most acceptance from panelists based on the appearance, taste, aroma, and texture. In conclusion, the powdered Terasi's manufacture using head shrimp as a raw material is safe and has the potential to be a new model of shrimp by-products’ utilization, and its results can be recognized as a source of beneficial products.