Supplementation of Torch Ginger (Etlingera elatior) Flowers Improves the Quality and Safety of Traditional Fermented Shrimp Paste

¹ Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta 11480, Indonesia
² Department of Integrated Science, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand

^* Corresponding author: reggie.surya@binus.edu

Abstract

Terasi, a traditional fermented shrimp paste from Indonesia, is commonly made from salted planktonic shrimp (Acetes japonicus) undergoing spontaneous lactic acid fermentation. In spite of its broad use and appreciated distinctive flavor, consuming terasi could be injurious for human consumption due to the presence of toxic compounds that are related to its deterioration and quality decrease, such as the allergenic histamine and probably carcinogenic acrylamide. These compounds are formed during fermentation of terasi due to a plethora of chemical reactions and microbial activities. This study aimed to improve the quality and safety of shrimp paste by incorporating during its fermentation torch ginger (Etlingera elatior) flowers, locally known as bunga kecombrang, that are rich in antioxidants and antimicrobial compounds. These flowers are widely utilized in Indonesian cuisine. The supplementation of torch ginger flowers (5%(w/w) and 10% (w/w)) significantly reduced microbial growth, lipid peroxidation, as well as the formation of histamine and acrylamide in terasi fermented over a period of 30 days. In addition, the supplementation of 10% torch ginger flowers improved the sensory acceptance of terasi. Therefore, this study suggests the potential of torch ginger flowers as an additional ingredient to improve the safety and quality of terasi.