Preliminary Study on Kecalok, An Indigenous Shrimp Sauce from Indonesia
Authors
Mahrus Ali
Fisheries and Marine Sciences Department, University of Lampung
Jalan Prof. Dr. Sumantri Brojonegoro No. 1, Bandar Lampung, Lampung 35145, Indonesia
Author
Ardiansyah Kurniawan
Aquaculture Departement, University of Bangka Belitung
Kampus Terpadu Balunjuk, Merawang, Bangka Regency, Province of Bangka Belitung 33172, Indonesia
Author
Nuning Mahmudah Noor
Aquaculture Department, State Polytechnic of Lampung
Jalan Soekarno Hatta No.10, Rajabasa, Bandar Lampung, Lampung 35141, Indonesia
Author
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.
