Kajian Literatur : Senyawa Volatil Pembentuk Flavor Terasi
Literature Review : Volatile Compounds Forming Terasi Flavor
Keywords:
terasi, flavor, fermentasi spontan, senyawa volatil
Abstract
Terasi merupakan produk fermentasi tradisional berbahan dasar udang yang memiliki peran penting dalam kuliner Indonesia, terutama sebagai penyedap dengan cita rasa dan aroma khas. Ciri utama dari flavor terasi terbentuk melalui fermentasi spontan yang melibatkan aktivitas mikroorganisme halofilik dan enzim yang memecah protein dan lipid menjadi senyawa volatil. Senyawa-senyawa ini, seperti alkohol, aldehida, keton, ester, asam organik, senyawa sulfur, dan nitrogen, memberikan aroma kompleks dan karakteristik yang khas pada terasi. Proses pembentukan senyawa volatil ini sangat dipengaruhi oleh berbagai faktor eksternal, seperti jenis bahan baku, kadar garam, suhu, kelembaban, dan lama fermentasi. Perbedaan waktu fermentasi, yang bervariasi antara beberapa minggu hingga beberapa tahun di berbagai negara, turut menentukan komposisi dan intensitas senyawa volatil yang terbentuk. Senyawa sulfur dan aldehida umumnya bertanggung jawab atas aroma tajam dan menyengat, sedangkan ester dan keton menyumbang aroma yang lebih lembut dan kompleks. Pemahaman terhadap jalur biokimia dan interaksi mikroorganisme selama fermentasi menjadi krusial dalam mengontrol dan mengoptimalkan pembentukan flavor khas terasi. Ulasan ini disusun menggunakan metode literature review naratif, dengan menekankan pada peran senyawa volatil dalam pembentukan flavor dan biogenesis senyawa volatil terasi.
References
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Alkema, W., Boekhorst, J., Wels, M., & van Hijum, S.A. (2016). Microbial bioinformatics for food safety and production. Brief Bioinform, 17, 283-292.
Anggo, A.D., Ma’aruf, W.F., Swastawati, F., Rianingsih, L. (2015). Changes of amino and fatty acids in anchovy (Stolephorus Sp) fermented fish paste with different fermentation periods. Procedia Environmental Sciences, 23, 58-63.
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Cai, L., Wang, Q., Dong, Z., Liu, S., Zhang, C. and Li, J. (2017). Biochemical, nutritional, and sensory quality of the low salt fermented shrimp paste. Journal of Aquatic Food Product Technology, 26(6): 706–718. https://doi.org/10.1080/10498850.2016.1276111.
Che, H., Yu, J., Sun, J., Lu, K., Xie, W. (2021). Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: dynamic changes of microbial communities and flavor composition. Food Bioscience, 43, 101169. ISSN 2212-4292,. https://doi.org/10.1016/j.fbio.2021.101169.
Cheok, C.Y., Sobhi, B., Adzahan, N.M., Bakar, J., Rahman, R.A., Ab Karim, M.S., & Ghazali, Z. (2017). Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat. Food Chemistry, 216, 10-18.
Deng, Y., Wang, R., Zhang, Y., Li, X., Gooneratne, R., Li, J. (2022). Comparative analysis of flavor, taste, and volatile organic compounds in opossum shrimp paste during long-term natural fermentation using E-Nose, E-Tongue, and HS-SPME-GC-MS. Foods. 11(13):1938. doi: 10.3390/foods11131938. PMID: 35804754; PMCID: PMC9266136.
Fan, Y., Yin, L., Xue, Y., Li, Z., Hou, H., Xue, C. (2017). Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose. Journal of Ocean University of China, 16, 311-318.
Gao R, Liu H, Li Y, et al. (2023) Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces. Food Science and Human Wellness, 12(1), 233-241. https://doi.org/10.1016/j.fshw.2022.07.002.
Hajeb, P.; Jinap, S. (2012). Fermented shrimp products as source of umami in Southeast Asia. J Nutr. Food Sci, 10 (6), 1-14.
Handayani, B. R., Dipokusumo, B., Werdiningsih, W., Rahmadhina, S. F. (2020). Partial properties of ready-to-use shrimp paste affected by heating time. Current Research on Biosciences and Biotechnology, 1(2), 57–61.
Helmi, H., Astuti, D.I., Putri, S.P., Sato, A. Lavina, W.A., Fukusaki, E., Aditiawati, P. (2022). Dynamic changes in the bacterial community and metabolic profile during fermentation of Low-Salt shrimp paste (Terasi). Metabolites, 12 (118), 1-18.
Hu, M., Wang, S., Liu, Q., Cao, R., Xue, Y. (2021). Flavor profile of dried shrimp at different processing stages. LWT - Food Science and Technology, 146, 1-7.
Hue, M.Y., Zhao, L., Sun., H.H., Mao, X.Z., Cao, R. (2024). Recent advances on shrimp paste: key flavor components and biochemical formation pathways, biogenic amine formation, microbial functions, and innovative process strategies. Trends in Food Science & Technology, 152, 1-17.
Jinap, S., Ilya-Nur, A.R, Tang, S.C, Hajeb, P., Shahrim, K., Khairunnisak, M. (2010). Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 50-nucleotides. Appetite, 55, 238–244.
Jung, J. Y., Lee, S. H., Lee, H. J., & Jeon, C. O. (2013). Microbial succession and metabolite changes during fermentation of saeu-jeot: traditional Korean salted seafood. Food Microbiology, 34(2), 360-368. doi: 10.1016/j.fm.2013.01.009
Lee, S. H., Jung, J. Y., & Jeon, C. O. (2014). Effects of temperature on microbial succession and metabolite change during saeu-jeot fermentation. Food Microbiology, 38, 16-25. doi: 10.1016/j.fm.2013.08.004
Li, W., Lu, H., He, Z. et al., (2021). Quality characteristics and bacterial community of a Chinese salt-fermented shrimp paste. LWT-Food Sci. Technol. 136 : 110358. https://doi.org/10.1016/j.lwt.2020.110358.
Li, Y., Yuan, L., Liu, H., Liu, H., Zhou, Y., Li, M., et al. (2023). Analysis of the changes of volatile flavor compounds in a traditional chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS. Food Science and Human Wellness, 12(1): 173–182. https://doi.org/10.1016/j.fshw.2022.07.035.
Lu, Y., Teo, J. N., Liu, S. Q. (2022). Fermented shellfish condiments: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 169(2).387–396. https://doi.org/10.1111/1541-4337.13024.
Lv, X., Li, Y., Cui, T., Sun, M., Bai, F., Li, X., et al. (2020). Bacterial community succession and volatile compound changes during fermentation of shrimp paste from Chinese Jinzhou region. LWT - Food Science and Technology, 122, Article 108998. https://doi. org/10.1016/j.lwt.2019.108998.
Maflahah, I. (2013). Kajian potensi usaha pembuatan terasi udang studi kasus Desa Bantelan, Kecamatan Batu Putih, Kabupaten Sumenep. Jurnal Agrointek, 7(2), 99–102.
Ma’ruf, M., Sukarti, K., Purnamasari, E., Sulistianto, E. (2022). Penerapan produksi bersih pada industri pengolahan terasi skala rumah tangga di Dusun Selangan Laut Pesisir Bontang. Ilmu Perikan Trop Nusant, 1, 84–93.
Maughan, C., Tansawat, R., Cornforth, D., Ward, R., Martini, S. (2012). Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle. Meat Sci, 90(1), 116–121. DOI: 10.1016/j.meatsci.2011.06.006.
Mouritsen, O. G., Duelund, L., Calleja, G., Frøst, M.B. (2017). Flavour of fermented fsh, insect, game, and pea sauces: garum revisited. Int J Gastron Food Sci, 7 (9), 16–28.
Murwani, R., Putra, H.S.A., Widiyanto, H., Trianto, A., Ambariyanto. (2016). Shrimp paste “Terasi” volatile compound from Northern Coast of Central Java. Jurnal Teknologi (Sciences & Engineering), 78(4-2), 187-192.
Pongsetkul, J., Benjakul, S., Sampavapol, P., Osako, K., Faithong, N. (2014). Chemical compositions, sensory and antioxidative properties of salted shrimp paste (Ka-pi) in Thailand. International Food Research Journal, 22(4), 1454–1465.
Prihanto, A.A., Nurdiani, R., Jatmiko, Y.D., Firdaus, M., Kusuma, T.S. (2021). Physicochemical and sensory properties of terasi (an Indonesian fermented shrimp paste) produced using Lactobacillus plantarum and Bacillus amyloliquefaciens. Microbiol Res, 242, 126619.
Ramaekers, G., Boesveldt, S., Gort, G., Lakemond, C.M.M., Van Boekel, M.A.J.S., Luning, P.A. (2014) Sensory-specific appetite is affected by actively smelled food odors and remains stable over time in normal-weight women. The Journal of Nutrition, 144, 1314-1319. https://doi.org/10.3945/jn.114.192567.
Romauli, N. (2014). 6 Jenis Terasi di Indonesia, Bumbu untuk Aneka Masakan. Online at https://www.idntimes.com/food/dining-guide/jenis-terasi-di-indonesia-00-r95nh-qwgrkt.
Shen, Y., Wu, Y., Wang, Y., Li, L., Li, C., Zhao, Y., et al., (2021). Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Sinipercachuatsi). Food Chemistry, 348. Article 129107. 10.1016/j.foodchem.2021.129107.
Umasugi, R.A., Agmasari, S. (2020). Mengenal Jenis Terasi di Indonesia dan Internasional. Online at https://www.kompas.com/food/read/2020/12/04/100700675/mengenal-jenis-terasi-di-indonesia-dan-internasional.
Varlet V., Fernandez X. (2010). Sulfur-containing volatile compounds in seafood: Occurrence, odorant properties and mechanisms of formation. Food Science andTechnology International, 16(6), 463-503.
Wang, D.H., Yang, Y.P., Wang, Z., Lawrence, P., Worobo, R.W., & Brenna, J.T. (2019). High levels of branched chain fatty acids in natto and other Asian fermented foods. Food Chemistry, 286, 428-433.
Xu, W., Yu, G., Xue, C., Xue, Y., Ren, Y. (2008). Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce. Food Chem, 107, 1597–1604
Yu, J., Lu, K., Zi, J., Yang, X., Xie, W. (2022). Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science. Food Bioscience, 45, Article 101470. https://doi.org/10.1016/j.fbio.2021.101470
Zhao, Q., Shen, Q., Guo, R., Wu, J., Dai, Z. (2016). Characterization of flavor properties from fsh (Collichthys niveatus) through enzymatic hydrolysis and the Maillard reaction. J Aquat Food Prod Technol, 25, 482–95.
Alkema, W., Boekhorst, J., Wels, M., & van Hijum, S.A. (2016). Microbial bioinformatics for food safety and production. Brief Bioinform, 17, 283-292.
Anggo, A.D., Ma’aruf, W.F., Swastawati, F., Rianingsih, L. (2015). Changes of amino and fatty acids in anchovy (Stolephorus Sp) fermented fish paste with different fermentation periods. Procedia Environmental Sciences, 23, 58-63.
Badan Standar Nasional.(2016). Syarat Mutu Terasi. SNI 2716.1:2016. Badan Standar Nasional. Jakarta.
Cai, L., Wang, Q., Dong, Z., Liu, S., Zhang, C. and Li, J. (2017). Biochemical, nutritional, and sensory quality of the low salt fermented shrimp paste. Journal of Aquatic Food Product Technology, 26(6): 706–718. https://doi.org/10.1080/10498850.2016.1276111.
Che, H., Yu, J., Sun, J., Lu, K., Xie, W. (2021). Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: dynamic changes of microbial communities and flavor composition. Food Bioscience, 43, 101169. ISSN 2212-4292,. https://doi.org/10.1016/j.fbio.2021.101169.
Cheok, C.Y., Sobhi, B., Adzahan, N.M., Bakar, J., Rahman, R.A., Ab Karim, M.S., & Ghazali, Z. (2017). Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat. Food Chemistry, 216, 10-18.
Deng, Y., Wang, R., Zhang, Y., Li, X., Gooneratne, R., Li, J. (2022). Comparative analysis of flavor, taste, and volatile organic compounds in opossum shrimp paste during long-term natural fermentation using E-Nose, E-Tongue, and HS-SPME-GC-MS. Foods. 11(13):1938. doi: 10.3390/foods11131938. PMID: 35804754; PMCID: PMC9266136.
Fan, Y., Yin, L., Xue, Y., Li, Z., Hou, H., Xue, C. (2017). Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose. Journal of Ocean University of China, 16, 311-318.
Gao R, Liu H, Li Y, et al. (2023) Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces. Food Science and Human Wellness, 12(1), 233-241. https://doi.org/10.1016/j.fshw.2022.07.002.
Hajeb, P.; Jinap, S. (2012). Fermented shrimp products as source of umami in Southeast Asia. J Nutr. Food Sci, 10 (6), 1-14.
Handayani, B. R., Dipokusumo, B., Werdiningsih, W., Rahmadhina, S. F. (2020). Partial properties of ready-to-use shrimp paste affected by heating time. Current Research on Biosciences and Biotechnology, 1(2), 57–61.
Helmi, H., Astuti, D.I., Putri, S.P., Sato, A. Lavina, W.A., Fukusaki, E., Aditiawati, P. (2022). Dynamic changes in the bacterial community and metabolic profile during fermentation of Low-Salt shrimp paste (Terasi). Metabolites, 12 (118), 1-18.
Hu, M., Wang, S., Liu, Q., Cao, R., Xue, Y. (2021). Flavor profile of dried shrimp at different processing stages. LWT - Food Science and Technology, 146, 1-7.
Hue, M.Y., Zhao, L., Sun., H.H., Mao, X.Z., Cao, R. (2024). Recent advances on shrimp paste: key flavor components and biochemical formation pathways, biogenic amine formation, microbial functions, and innovative process strategies. Trends in Food Science & Technology, 152, 1-17.
Jinap, S., Ilya-Nur, A.R, Tang, S.C, Hajeb, P., Shahrim, K., Khairunnisak, M. (2010). Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 50-nucleotides. Appetite, 55, 238–244.
Jung, J. Y., Lee, S. H., Lee, H. J., & Jeon, C. O. (2013). Microbial succession and metabolite changes during fermentation of saeu-jeot: traditional Korean salted seafood. Food Microbiology, 34(2), 360-368. doi: 10.1016/j.fm.2013.01.009
Lee, S. H., Jung, J. Y., & Jeon, C. O. (2014). Effects of temperature on microbial succession and metabolite change during saeu-jeot fermentation. Food Microbiology, 38, 16-25. doi: 10.1016/j.fm.2013.08.004
Li, W., Lu, H., He, Z. et al., (2021). Quality characteristics and bacterial community of a Chinese salt-fermented shrimp paste. LWT-Food Sci. Technol. 136 : 110358. https://doi.org/10.1016/j.lwt.2020.110358.
Li, Y., Yuan, L., Liu, H., Liu, H., Zhou, Y., Li, M., et al. (2023). Analysis of the changes of volatile flavor compounds in a traditional chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS. Food Science and Human Wellness, 12(1): 173–182. https://doi.org/10.1016/j.fshw.2022.07.035.
Lu, Y., Teo, J. N., Liu, S. Q. (2022). Fermented shellfish condiments: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 169(2).387–396. https://doi.org/10.1111/1541-4337.13024.
Lv, X., Li, Y., Cui, T., Sun, M., Bai, F., Li, X., et al. (2020). Bacterial community succession and volatile compound changes during fermentation of shrimp paste from Chinese Jinzhou region. LWT - Food Science and Technology, 122, Article 108998. https://doi. org/10.1016/j.lwt.2019.108998.
Maflahah, I. (2013). Kajian potensi usaha pembuatan terasi udang studi kasus Desa Bantelan, Kecamatan Batu Putih, Kabupaten Sumenep. Jurnal Agrointek, 7(2), 99–102.
Ma’ruf, M., Sukarti, K., Purnamasari, E., Sulistianto, E. (2022). Penerapan produksi bersih pada industri pengolahan terasi skala rumah tangga di Dusun Selangan Laut Pesisir Bontang. Ilmu Perikan Trop Nusant, 1, 84–93.
Maughan, C., Tansawat, R., Cornforth, D., Ward, R., Martini, S. (2012). Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle. Meat Sci, 90(1), 116–121. DOI: 10.1016/j.meatsci.2011.06.006.
Mouritsen, O. G., Duelund, L., Calleja, G., Frøst, M.B. (2017). Flavour of fermented fsh, insect, game, and pea sauces: garum revisited. Int J Gastron Food Sci, 7 (9), 16–28.
Murwani, R., Putra, H.S.A., Widiyanto, H., Trianto, A., Ambariyanto. (2016). Shrimp paste “Terasi” volatile compound from Northern Coast of Central Java. Jurnal Teknologi (Sciences & Engineering), 78(4-2), 187-192.
Pongsetkul, J., Benjakul, S., Sampavapol, P., Osako, K., Faithong, N. (2014). Chemical compositions, sensory and antioxidative properties of salted shrimp paste (Ka-pi) in Thailand. International Food Research Journal, 22(4), 1454–1465.
Prihanto, A.A., Nurdiani, R., Jatmiko, Y.D., Firdaus, M., Kusuma, T.S. (2021). Physicochemical and sensory properties of terasi (an Indonesian fermented shrimp paste) produced using Lactobacillus plantarum and Bacillus amyloliquefaciens. Microbiol Res, 242, 126619.
Ramaekers, G., Boesveldt, S., Gort, G., Lakemond, C.M.M., Van Boekel, M.A.J.S., Luning, P.A. (2014) Sensory-specific appetite is affected by actively smelled food odors and remains stable over time in normal-weight women. The Journal of Nutrition, 144, 1314-1319. https://doi.org/10.3945/jn.114.192567.
Romauli, N. (2014). 6 Jenis Terasi di Indonesia, Bumbu untuk Aneka Masakan. Online at https://www.idntimes.com/food/dining-guide/jenis-terasi-di-indonesia-00-r95nh-qwgrkt.
Shen, Y., Wu, Y., Wang, Y., Li, L., Li, C., Zhao, Y., et al., (2021). Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Sinipercachuatsi). Food Chemistry, 348. Article 129107. 10.1016/j.foodchem.2021.129107.
Umasugi, R.A., Agmasari, S. (2020). Mengenal Jenis Terasi di Indonesia dan Internasional. Online at https://www.kompas.com/food/read/2020/12/04/100700675/mengenal-jenis-terasi-di-indonesia-dan-internasional.
Varlet V., Fernandez X. (2010). Sulfur-containing volatile compounds in seafood: Occurrence, odorant properties and mechanisms of formation. Food Science andTechnology International, 16(6), 463-503.
Wang, D.H., Yang, Y.P., Wang, Z., Lawrence, P., Worobo, R.W., & Brenna, J.T. (2019). High levels of branched chain fatty acids in natto and other Asian fermented foods. Food Chemistry, 286, 428-433.
Xu, W., Yu, G., Xue, C., Xue, Y., Ren, Y. (2008). Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce. Food Chem, 107, 1597–1604
Yu, J., Lu, K., Zi, J., Yang, X., Xie, W. (2022). Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science. Food Bioscience, 45, Article 101470. https://doi.org/10.1016/j.fbio.2021.101470
Zhao, Q., Shen, Q., Guo, R., Wu, J., Dai, Z. (2016). Characterization of flavor properties from fsh (Collichthys niveatus) through enzymatic hydrolysis and the Maillard reaction. J Aquat Food Prod Technol, 25, 482–95.
