抄録
We analyzed the contents of sodium, potassium and salt, the free amino acids composition, the fatty acid composition, and the bacterial contamination of the typical Indonesian seasonings “Terasi” and “Petis”.
The average contents of sodium, potassium, and salt, and the water activity were 9,978 mg/100g,466 mg/100g,25.3%, and 0.718 in Terasi, and 1,497mg/100g,230mg/100g,3.8% and 0.693, respectively, in Petis.
The average values for the free amino acids in Terasi and Petis were 4,304 mg/100g and 2,547 mg/100g respectively. The major free amino acids of the two seasonings were glutamic acid, alanine, leucine and lysine.
The major fatty acids in Terasi and Petis were C18: 0, C18: 2 and C20: 5, and C16: 1, C18: 2, C20: 1, respectively. The bacterial count of the isolate from Terasi was 103∼105/g, No coliform organisms, like E. coli and Staphylococcus, were detacted in Terasi.
