From: Terasi, exploring the Indonesian ethnic fermented shrimp paste
Fermented shrimp paste | Moisture (%) | Ash/Mineral (%) | Protein (%) | Fat (%) | Carbohydrate (%) | References |
---|---|---|---|---|---|---|
Terasi (spontaneous fermentation) | 25.8–29.4 | 1.30–1.40 | 62.9–64.8 | 3.45–4.27 | 2.15–4.58 | [54] |
Terasi (starter culture fermentation) | 25.5–29.1 | 1.20–1.39 | 63.7–65.8 | 2.63–4.11 | 1.32–4.46 | [54] |
Belacan | 47.9 | 19.15 | 30.4 | 0.63 | 1.92 | [56] |
Kapi | 36.8–49.9 | 24.1–29.0 | 20.1–25.1 | 1.53–2.22 | 2.84–15.6 | [57] |
Bagoong-alamang | 33.2–39.6 | 37.1–46.0 | – | 0.60–1.57 | – | [55] |
Saeu-jeot | 27.0 | 45.8 | 21.7 | 4.89 | 0.91 | [56] |