COMPARATIVE PROXIMATE COMPOSITION OF MALAYSIAN FERMENTED SHRIMP PRODUCTS

https://doi.org/10.55230/mabjournal.v49i3.1557

Authors

  • H. Y ILYANIE Food Biotechnology Programme, Faculty of Science and Technology, Universiti Sains Islam Malaysia, 71800 Nilai, Negeri Sembilan, Malaysia;School of Biology, Universiti Teknologi MARA, Negeri Sembilan Branch, Kuala Pilah Campus, 70450 Kuala Pilah, Negeri Sembilan, Malaysia
  • N. HUDA-FAUJAN Food Biotechnology Programme, Faculty of Science and Technology, Universiti Sains Islam Malaysia, 71800 Nilai, Negeri Sembilan, Malaysia
  • M. Y. IDA MURYANY School of Biology, Universiti Teknologi MARA, Negeri Sembilan Branch, Kuala Pilah Campus, 70450 Kuala Pilah, Negeri Sembilan, Malaysia

Keywords:

cincaluk, belacan, fermented shrimps compositions, fermented shrimps properties

Abstract

Two different types of fermented shrimps locally known as belacan and cincaluk are amongst the most common fermented products consumed in Malaysia. Proximate composition of these products were analysed which include moisture, ash, protein, and fat. Total carbohydrate was calculated using difference of the value of each nutrient. Water activity, salt concentration, pH, and colour of each product were also measured for both fermented shrimp product. Results revealed that cincaluk has higher moisture, protein, ash, carbohydrate content, and water activity but lower content of sodium and pH value in comparison to belacan. The results for both products are also comparable with the other types of fermented shrimp products from different country, respectively

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Published

25-10-2020

How to Cite

ILYANIE, H. Y., HUDA-FAUJAN, N., & IDA MURYANY, M. Y. (2020). COMPARATIVE PROXIMATE COMPOSITION OF MALAYSIAN FERMENTED SHRIMP PRODUCTS. Malaysian Applied Biology, 49(3), 139–144. https://doi.org/10.55230/mabjournal.v49i3.1557

Issue

Vol. 49 No. 3 (2020): Special Issue: International Conference on Recent Advancement in Science and Technology (ICoRAST 2019)

Section

Research Articles
Copyright & Licensing

Any reproduction of figures, tables and illustrations must obtain written permission from the Chief Editor (wicki@ukm.edu.my). No part of the journal may be reproduced without the editor’s permission

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