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Table 1 Color parameters of terasi samples, including L* (lightness), a* (redness) and b* (yellowness)

From: Characteristics of Indonesian traditional fermented seafood paste (terasi) made from shrimp and anchovy

Formula

L*

a*

b*

S:F = 100:0

43.31 ± 1.74a

32.73 ± 1.67a

13.36 ± 0.84a

S:F = 75:25

39.32 ± 1.26b

45.81 ± 1.83b

35.17 ± 1.31b

S:F = 50:50

31.54 ± 1.49c

62.47 ± 2.07c

51.24 ± 2.25c

S:F = 25:75

30.37 ± 1.02c

63.56 ± 2.19c

66.47 ± 2.34d

S:F = 0:100

19.64 ± 1.28d

74.53 ± 2.42d

69.84 ± 2.57d

  1. Data (n = 5) were expressed as mean ± SD. Different letters in the same column indicate significant difference (p < 0.05) following one-way Anova and Tukey’s HSD post hoc test. S: shrimp, F: fish
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Journal of Ethnic Foods

ISSN: 2352-619X

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