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Determination of Volatile Compounds on Traditional Fermentation of Chao Teri

Syahriati, Syahriati and Nur Fitriani, Usdyana Attahamid and Muhammad, Yusuf (2021) Determination of Volatile Compounds on Traditional Fermentation of Chao Teri. In: 2nd International Conference Earth Science And Energy, 11 November 2020, Kuala Lumpur, Malaysia.

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Chao teri is a very popular product in Sulawesi Island, especially in South Sulawesi of Indonesia. In general, the processing method of ikan peda is divided into two stages: the first and the second fermentation. The first fermentation is to develop the characteristic flavor and texture of chao teri. The second fermentation is principally a maturation phase. Bacteria play an essential role in the fermentation process of chao teri. Chao teri has a thick texture such as pasta, brown or red, has a distinctive and slightly sour, salty taste. Chao teri is commonly consumed
by the public as a complement to side dishes or used as flavor enhancers in food. Aromatic compounds that arise after the fermentation process are expected to be a reference for the industry to develop products into spices or food additives. This study aims to determine volatile
aromatic components using Gas Chromatography-Mass Spectrophotometry (GC-MS) with Solid Phase Micro-Extraction (SPME). This research produced 73 aromatic compounds consisting of 12 alcohols, two organic acids, 9 aldehydes, eight ketones, four esters, one furan, 31 hydrocarbons, and six miscellaneous compounds. Most hydrocarbons of 56.48% and alcohol with the derivate compound are pentadecane and ethanol of 31.04%. This research is expected to introduce chao teri products as traditional products typical of Indonesia, especially South Sulawesi that can be developed as a natural flavoring in food.

Item Type: Conference or Workshop Item (Paper)
Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling
T Technology > TP Chemical technology
Divisions: Jurusan Kimia > D4 Teknologi Kimia Industri
Depositing User: Muhammad Yusuf
Date Deposited: 23 Feb 2023 06:20
Last Modified: 23 Feb 2023 06:20

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