Characteristic of acan: a traditional shrimp paste of Maduranese, Indonesia

International Conference on Green Agro-industry and Bioeconomy

农业科学;工业技术（总论）;经济学

Ali, Mahrus^1^3 ; Yunianta^1 ; Aulanni'Am^2 ; Kusnadi, Joni^1

Faculty of Agricultural Technology, University of Brawijaya, Malang, Indonesia^1

Faculty of Veterinary, University of Brawijaya, Malang, Indonesia^2

Fisheries and Marine Sciences Department, University of Lampung, Indonesia^3

关键词: Fermentation periods;    Fermentation technologies;    Manufacturing process;    Microbial profiles;    Processing steps;    Product property;    Quality profile;    Standard products;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/230/1/012048/pdf
DOI  :  10.1088/1755-1315/230/1/012048

来源: IOP

【 摘 要 】

Acan is a typical fermented product from Maduranese, Indonesia. The product made from small shrimp called odhang acan or geraguh (Acetes sp.). Acan is a traditional condiment and has a distinctive aroma and flavor. This study aim is to identify the characteristics of Maduranese acan including raw material, fishing gears, manufacturing process, physical properties, chemical, and microbial profiles of the product. This research conducted by survey and interview technique, following by laboratory checking of the quality profile of the product. The results of the study indicate that acan produced by SMEs in Madura. The production of acan is quite simple through fermentation technology which added with 5-10% solar salt. Product properties have different characteristics depended on processing steps and fermentation period. Generally, the quality of acan has a convenient to the Indonesian shrimp paste standard product (SNI).