PROS Listyono, Retno Sri I Proximate analysis fulltext
Proceedings of the IConSSE FSM SWCU (2015), pp. SC.38–43
SC.38
ISBN: 978-602-1047-21-7
Proximate analysis of Kasem (the fermentation of blended shrimp &
rice) local food of Grobogan Purwodadi Central Java, Indonesia
Listyonoa and Retno Sri Iswarib
a
Department of Biology, UIN Walisongo, Jl. Prof. Hamka Ngalian, Semarang 50185, Indonesia
Postgraduate State University of Semarang, Jl. Bendan Ngisor Sampangan, Semarang 50232,
Indonesia
Email: ayono.sumar1069@gmail.com; biswari_retno@yahoo.com
b
Abstract
Kasem is locally processed foods from Grobogan, Purwodadi, Central Java, Indonesia,
These foods consumed by the locals especially those with diabetes. Made of the
fermentation mixture of shrimp and rice for 24 hours. The advantages of the
fermentation process are eliminating or reducing anti-nutrients substances, increasing
nutrients, improving digestibility, healthful, durable, increasing antioxidant activity,
having a higher value, stimulating the immune system cells and preventing from diabetic
conditions. The purpose of this study is to determine the results of the test of Kasem
proximate and what substances were changed after the fermentation with the aid of
bacteria Proteus mirabilis, Pseudomonas aeruginosa, Klebsiella azaenae on shrimp. The
protein proximate test by using Kjeldahl-Micro method, the carbohydrates and sugar
test by using Luff Schoorl method, the fat test by using Soxlet extraction method, the
water content test by using by oven method, the ash and fiber test by using grafimetri
method. The fermentation treatment test: K1 consists of 50gr of shrimp mixed with 125
gr of white rice, K2 consists of 75gr of shrimp mixed with 125 gr of white rice and K3
consists of 100gr of shrimp mixed with 125 grams of rice and K as a control (rice only).
Each treatment was treated with six repetitions (ferderer: (n-1) (k-1) ≥ 15). The error
level of simple variant analysis is 1%, a further test then using Scheffe test to determine
the significance difference between treatments. The protein content shows significant
differences between K, K1, K2 and K3 and level increasing occurred (K = 1.84gr, K1= 18.3
g, K2 = 19.3gr, K3 = 20.9gr). The carbohydrate levels shows significant differences
between K, K1, K2, and K3 and reduction occurred (K = 31.69gr, K1 = 22.64gr, K2 =
22.70gr, K3 = 24.70gr). Sugar levels shows significant differences between K, K1, K2, K3,
reduction occurred (K = 4.1gr, K1 = 2.85gr, K2 = 2.69gr, K3 = 2.71gr). Fat content shows
no significant difference between K, K1, K2, and K3 and level-increasing occurred (K =
0.03gr, K1 = 0.7gr, K2 = 0.81gr, K3 = 1.03gr). Fiber content shows no significant difference
between K1 and K with a decline (K = 1.62gr, K1 = 0.72gr, K2 = 0.89gr, K3 = 1.10gr). The
data above indicates the decline in carbohydrates, sugars and fiber from processed
Kasem meanwhile for protein and fat shows an increase.
Keywords kasem, local food, proximate analysis
1. Introduction
Kasem is a local processed food in several villages in Gabus, Purwodadi Regency,
Central Java, Indonesia. These foods consumed by the locals especially those with diabetes.
They believe that these foods can lower blood sugar levels in the body. The primary material
of Kasem is a mixture of rice and shrimp that have been fermented for 24 hours. The further
process is making that mixture to be like "Bothok/Pepes" (a mixture of grated coconut and
spices coriander, salt, garlic, onion, lesser galangal, chili and lime leaves and then wrapped in
SWUP
Listyono, R.S. Iswari
SC.39
banana leaves and steamed). Traditional fermentation is one of the most economical and
oldest methods of producing and preserving food (Chavan & Kadam, 1989).
Some advantages gained from the process of making the product through
fermentation process is to eliminate or reduce anti-nutrients substances, improve the
nutritional content, increase digestibility, raise the level of health, more healthful, also raising
the storage time, long-lasting, durable, and has a higher selling value.
Fermented food products from Asia and Oceania have been categorized into five:
fermentation product groups cereals, fermented fish and fermented meat products,
fermented vegetable products, fermented soy products, and alcoholic beverages (Soni et al.,
2014). Fermented shrimp extract produces natural antioxidants as a substitution of synthetic
additives such as butylate-dhydroxyanisole (BHA), butylatedhydroxytoluene (BHT), and tertButylhydroquinone (TBHQ) besides squid and algae, which are useful in inhibiting diseases,
such as heart disease, diabetes mellitus, and neurological disorders. (Huang et al., 2011).
Fermentation with fishery materials and rice can improve starter cultures in case of the
accumulation of GABA, and can be used as starter cultures to produce GABA (c-Aminobutyric
Acid). c-Aminobutyric acid used as a neurotransmitter, physiological functions such as
tranquilizers, diuretics, and hypotensive activities, effective regulation of depression,
insomnia, and autonomic disorders, amelioration of chronic alcoholrelated symptom,
stimulation of the immune system cells and prevention of diabetic conditions (Thwe et al.,
2011)
The fermentation of shrimp heads with the aid of Bacillus icheniformis OPL-007
produces total substances of phenols, polysaccharides, reducing sugars, free amino acids and
organic acids. Besides those, inside the liquid of the fermentation founded eight essential
amino acids and non-protein amino acids.The liquid fermentation showed a strong
antioxidant capacity. Bio-deproteinization of SHW by Bacillus icheniformis OPL-007 can
increase the antioxidant activity, and SHW has potential application in the production of
functional food. (Mao et al., 2013). BalaoBalao is a fermented cooked rice and shrimp
(Penaeusindicus or Macrobrachium species). The acidic mixture becomes during
fermentation, and the shrimp shell reddens and softens. It is commonly prepared for the
table in sauteed form and is eaten either as an appetizer or main dish (Web1).
2. Materials and methods
2.1 Sample
In this study, the materials used are the small farmed shrimps (± 10–15cm body
length) and rice which the type is serang that usually planted and grown by the people of
Purwodadi, Grobogan, Central Java, Indonesia. The treatment of fermentation test treated
in three treatments. K1 is a mixture of 50 grams of shrimp with 125 gr of white rice, K2 is a
mixture of 75gr of shrimp with 125 grams of white rice and K3 is a mixture of 100gr of shrimp
with 125 gr of rice and K as a control (rice without mixture of shrimp). Each treatment was
treated in six repetitions (Federer: (n–1) (k–1) ≥ 15). All the materials are wrapped in
aluminum foil and then fermented at room temperature for 24 hours. This treatment is based
on the habits of local residents who are accustomed to mix the ingredients of Kasem with
the term "jumput" (taken directly using hand) after being weighed ± 75 grof shrimp and 125
gr of white rice, to treat all the 50 gr - 75 gr - 100 gr shrimp. From the analysis, bacteria which
has primary role in the fermentation process of the shrimp is Proteus mirabilis, Pseudomonas
aeruginosa, Klebsiellaozaneae.
SWUP
Proximate analysis of Kasem (the fermentation of blended shrimp & rice)
SC.40
local food of Grobogan Purwodadi Central Java, Indonesia
2.2. Analysis of the experiment
The protein proximate test by using Kjeldahl-Micro method, the carbohydrates
and sugar test by using Luff Schoorl method, the fat test by using Soxlet extraction
method, the water content test by using by oven method, the ash and fiber test by
using grafimetric method.
3. Results and discussion
Result of proximate analysis for each treatment can be seen on Tables 1 and 2.
Treatment
K
Treatment
K1
K2
K3
Protein
1.84
Table 1. Data of rice proximate (K).
Substances
Fat
Carbohydrate
Sugar
0.03
31.69
4.10
Fiber
1.62
Ash
1.42
Table 2. Data of proximate test result for Kasem fermentation.
Substances
Protein
Fat
Carbohydrate
Sugar
Fiber
18.31
0.70
22.64
2.85
0.72
19.29
0.81
22.70
2.69
0.89
20.90
1.03
24.70
2.71
1.10
Ash
2.75
2.52
2.28
The above data was analyzed by Variant Analysis with standard error 1%, a
further test done with Scheffe test to determine the significance and significant
difference between treatments. There found significant protein content differences
between K with K1, K2 and K3, increase occurred (K = 1.84gr, K1 = 18.3 g, K2 = 19.3gr,
K3 = 20.9gr).
Figure 1. Protein level.
There found significant carbohydrate levels differences between K with K1, K2, K3 and
decreased levels (K = 31.69gr, K1 = 22.64gr, K2 = 22.70gr, K3 = 24.70gr).
SWUP
Listyono, R.S. Iswari
SC.41
Figure 2. Carbohydrate level.
There found significant sugar levels differences between K with K1, K2, K3, decrease
(K = 4.10gr, K1 = 2.85gr, K2 = 2.69gr, K3 = 2.71gr).
Figure 3. Sugar level.
Fat content found no significant difference between K with K1, K2 , significant
difference K with K3 and an increase in levels (K = 0.03gr, K1 = 0.7gr, K2 = 0.81gr, K3 = 1.03gr).
So the increase was not significant.
Figure 4. Fat content.
Fiber content was no significant difference between K1 and K with a decline (K =
1.62gr, K1 = 0.72gr, K2 = 0.89gr, K3 = 1.10gr).
SWUP
Proximate analysis of Kasem (the fermentation of blended shrimp & rice)
SC.42
local food of Grobogan Purwodadi Central Java, Indonesia
Figure 5. Fiber content.
The ash content is no significant difference between K1 and K with an increase in ash
content of (K = 1.42gr, K1 = 2,75gr, K2 = 2,52gr, K3 = 2,28gr).
Figure 6. Ash content.
From the data above shows that the fermentation process may alter the levels of
substances contained in food. Changes in the microflora during fermentation overlap, which
suggests that there are changes in conditions during the fermentation that lead to the death
of one species and the enhancement of others. Protein levels Increased as well as in
accordance with Vatana and Rosario (1983). Rice-shrimp mixture was allowed to undergo
natural fermentation for 10 days at 31 °C. Daily biochemical tests were carried out in
fermented rice-shrimp mixture for 10 days.The protein fractions, particularly solublenitrogen, increased from the beginning until the end of the fermentation period. The protein
content much found in shrimp heads, as the results of the research of Randriamahatody
(2011).Proteolysis of shrimp heads can increase their potential nutritional value (small
peptides with high content in essential amino acids) while allowing the concentration of lipids
into insoluble phase and a partial demineralization of the exoskeleton. The increase and
decrease of substance in the fermentation process can be used as ahealthy food. (Soni, 2014;
Kwon et al., 2010). One of the advantages of fermentation can lower sugar levels although
not significant, but it can be a consumption alternative for diabetics (Thwe et al., 2011).
SWUP
Listyono, R.S. Iswari
SC.43
4. Conclusions and remarks
In this study can be concluded that the making of Kasem (The Fermentation of Blended
Shrimp & Rice) may change the content of substances in rice. The different levels of mixture
concentration can affect the substances. Substances which its content increased is protein,
fat, and there are significant differences between treatments. Carbohydrate, sugar, and fiber
level are decreased, this may be an alternative food for carbohydrates and sugar diet.
References
Chavan, J.K., & Kadam, S.S. (1989). Critical reviews in food science and nutrition. Food Science, 28(5).
Huang, G.R., Zhao, J., & Jiang, J.-X. (2011). Effect of defatting and enzyme type on antioxidative activity
of shrimp processing by products hydrolysate. Food Sci. Biotechnol., 20(3), 651–657.
Mao, L., He, X., Kan, & Yu (2013). Antioxidant properties of bio-active substances from shrimp head
fermented by Bacillus licheniformis OPL-007. Springer Science+Business Media New York 2013.
Randriamahatody, Z., Sylla, K.S.B., Nguyen, H.T.M., Donnay-Moreno, C., Razanamparany, L.,
Bourgougnon, N., & Bergé, J.P. (2011). Proteolysis of shrimp by-products (Peaneusmonodon)
from Madagascar. CyTA - Journal of Food November 2011, 9(3), 220–228.
Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–
1787.
Thwe, S.M., Kobayashi, T., Luan, T., Shirai, T., Onodera, M., Hamada-Sato, N., & Imada, C. (2011).
Isolation, characterization, and utilization of c-aminobutyric acid (GABA)-producing lactic acid
bacteria from Myanmar fishery products fermented with boiled rice. Food Science and
Technology, 77(2), 279–288.
Vatana, P., & Del Rosario, R.R. (1983).
Biochemical changes in fermented rice-shrimp
(Macrobrachiumidella) mixture: Changes in protein fractions. Food Chemistry, 12(1), 33–43.
Web1. www.ncbi.nlm.nih.gov/books/NBK23-468/Applications of Biotechnology to Fermented Foods:
Report of an Ad Hoc Panel of the Board on Science and Technology for International
Development.
SWUP
SC.38
ISBN: 978-602-1047-21-7
Proximate analysis of Kasem (the fermentation of blended shrimp &
rice) local food of Grobogan Purwodadi Central Java, Indonesia
Listyonoa and Retno Sri Iswarib
a
Department of Biology, UIN Walisongo, Jl. Prof. Hamka Ngalian, Semarang 50185, Indonesia
Postgraduate State University of Semarang, Jl. Bendan Ngisor Sampangan, Semarang 50232,
Indonesia
Email: ayono.sumar1069@gmail.com; biswari_retno@yahoo.com
b
Abstract
Kasem is locally processed foods from Grobogan, Purwodadi, Central Java, Indonesia,
These foods consumed by the locals especially those with diabetes. Made of the
fermentation mixture of shrimp and rice for 24 hours. The advantages of the
fermentation process are eliminating or reducing anti-nutrients substances, increasing
nutrients, improving digestibility, healthful, durable, increasing antioxidant activity,
having a higher value, stimulating the immune system cells and preventing from diabetic
conditions. The purpose of this study is to determine the results of the test of Kasem
proximate and what substances were changed after the fermentation with the aid of
bacteria Proteus mirabilis, Pseudomonas aeruginosa, Klebsiella azaenae on shrimp. The
protein proximate test by using Kjeldahl-Micro method, the carbohydrates and sugar
test by using Luff Schoorl method, the fat test by using Soxlet extraction method, the
water content test by using by oven method, the ash and fiber test by using grafimetri
method. The fermentation treatment test: K1 consists of 50gr of shrimp mixed with 125
gr of white rice, K2 consists of 75gr of shrimp mixed with 125 gr of white rice and K3
consists of 100gr of shrimp mixed with 125 grams of rice and K as a control (rice only).
Each treatment was treated with six repetitions (ferderer: (n-1) (k-1) ≥ 15). The error
level of simple variant analysis is 1%, a further test then using Scheffe test to determine
the significance difference between treatments. The protein content shows significant
differences between K, K1, K2 and K3 and level increasing occurred (K = 1.84gr, K1= 18.3
g, K2 = 19.3gr, K3 = 20.9gr). The carbohydrate levels shows significant differences
between K, K1, K2, and K3 and reduction occurred (K = 31.69gr, K1 = 22.64gr, K2 =
22.70gr, K3 = 24.70gr). Sugar levels shows significant differences between K, K1, K2, K3,
reduction occurred (K = 4.1gr, K1 = 2.85gr, K2 = 2.69gr, K3 = 2.71gr). Fat content shows
no significant difference between K, K1, K2, and K3 and level-increasing occurred (K =
0.03gr, K1 = 0.7gr, K2 = 0.81gr, K3 = 1.03gr). Fiber content shows no significant difference
between K1 and K with a decline (K = 1.62gr, K1 = 0.72gr, K2 = 0.89gr, K3 = 1.10gr). The
data above indicates the decline in carbohydrates, sugars and fiber from processed
Kasem meanwhile for protein and fat shows an increase.
Keywords kasem, local food, proximate analysis
1. Introduction
Kasem is a local processed food in several villages in Gabus, Purwodadi Regency,
Central Java, Indonesia. These foods consumed by the locals especially those with diabetes.
They believe that these foods can lower blood sugar levels in the body. The primary material
of Kasem is a mixture of rice and shrimp that have been fermented for 24 hours. The further
process is making that mixture to be like "Bothok/Pepes" (a mixture of grated coconut and
spices coriander, salt, garlic, onion, lesser galangal, chili and lime leaves and then wrapped in
SWUP
Listyono, R.S. Iswari
SC.39
banana leaves and steamed). Traditional fermentation is one of the most economical and
oldest methods of producing and preserving food (Chavan & Kadam, 1989).
Some advantages gained from the process of making the product through
fermentation process is to eliminate or reduce anti-nutrients substances, improve the
nutritional content, increase digestibility, raise the level of health, more healthful, also raising
the storage time, long-lasting, durable, and has a higher selling value.
Fermented food products from Asia and Oceania have been categorized into five:
fermentation product groups cereals, fermented fish and fermented meat products,
fermented vegetable products, fermented soy products, and alcoholic beverages (Soni et al.,
2014). Fermented shrimp extract produces natural antioxidants as a substitution of synthetic
additives such as butylate-dhydroxyanisole (BHA), butylatedhydroxytoluene (BHT), and tertButylhydroquinone (TBHQ) besides squid and algae, which are useful in inhibiting diseases,
such as heart disease, diabetes mellitus, and neurological disorders. (Huang et al., 2011).
Fermentation with fishery materials and rice can improve starter cultures in case of the
accumulation of GABA, and can be used as starter cultures to produce GABA (c-Aminobutyric
Acid). c-Aminobutyric acid used as a neurotransmitter, physiological functions such as
tranquilizers, diuretics, and hypotensive activities, effective regulation of depression,
insomnia, and autonomic disorders, amelioration of chronic alcoholrelated symptom,
stimulation of the immune system cells and prevention of diabetic conditions (Thwe et al.,
2011)
The fermentation of shrimp heads with the aid of Bacillus icheniformis OPL-007
produces total substances of phenols, polysaccharides, reducing sugars, free amino acids and
organic acids. Besides those, inside the liquid of the fermentation founded eight essential
amino acids and non-protein amino acids.The liquid fermentation showed a strong
antioxidant capacity. Bio-deproteinization of SHW by Bacillus icheniformis OPL-007 can
increase the antioxidant activity, and SHW has potential application in the production of
functional food. (Mao et al., 2013). BalaoBalao is a fermented cooked rice and shrimp
(Penaeusindicus or Macrobrachium species). The acidic mixture becomes during
fermentation, and the shrimp shell reddens and softens. It is commonly prepared for the
table in sauteed form and is eaten either as an appetizer or main dish (Web1).
2. Materials and methods
2.1 Sample
In this study, the materials used are the small farmed shrimps (± 10–15cm body
length) and rice which the type is serang that usually planted and grown by the people of
Purwodadi, Grobogan, Central Java, Indonesia. The treatment of fermentation test treated
in three treatments. K1 is a mixture of 50 grams of shrimp with 125 gr of white rice, K2 is a
mixture of 75gr of shrimp with 125 grams of white rice and K3 is a mixture of 100gr of shrimp
with 125 gr of rice and K as a control (rice without mixture of shrimp). Each treatment was
treated in six repetitions (Federer: (n–1) (k–1) ≥ 15). All the materials are wrapped in
aluminum foil and then fermented at room temperature for 24 hours. This treatment is based
on the habits of local residents who are accustomed to mix the ingredients of Kasem with
the term "jumput" (taken directly using hand) after being weighed ± 75 grof shrimp and 125
gr of white rice, to treat all the 50 gr - 75 gr - 100 gr shrimp. From the analysis, bacteria which
has primary role in the fermentation process of the shrimp is Proteus mirabilis, Pseudomonas
aeruginosa, Klebsiellaozaneae.
SWUP
Proximate analysis of Kasem (the fermentation of blended shrimp & rice)
SC.40
local food of Grobogan Purwodadi Central Java, Indonesia
2.2. Analysis of the experiment
The protein proximate test by using Kjeldahl-Micro method, the carbohydrates
and sugar test by using Luff Schoorl method, the fat test by using Soxlet extraction
method, the water content test by using by oven method, the ash and fiber test by
using grafimetric method.
3. Results and discussion
Result of proximate analysis for each treatment can be seen on Tables 1 and 2.
Treatment
K
Treatment
K1
K2
K3
Protein
1.84
Table 1. Data of rice proximate (K).
Substances
Fat
Carbohydrate
Sugar
0.03
31.69
4.10
Fiber
1.62
Ash
1.42
Table 2. Data of proximate test result for Kasem fermentation.
Substances
Protein
Fat
Carbohydrate
Sugar
Fiber
18.31
0.70
22.64
2.85
0.72
19.29
0.81
22.70
2.69
0.89
20.90
1.03
24.70
2.71
1.10
Ash
2.75
2.52
2.28
The above data was analyzed by Variant Analysis with standard error 1%, a
further test done with Scheffe test to determine the significance and significant
difference between treatments. There found significant protein content differences
between K with K1, K2 and K3, increase occurred (K = 1.84gr, K1 = 18.3 g, K2 = 19.3gr,
K3 = 20.9gr).
Figure 1. Protein level.
There found significant carbohydrate levels differences between K with K1, K2, K3 and
decreased levels (K = 31.69gr, K1 = 22.64gr, K2 = 22.70gr, K3 = 24.70gr).
SWUP
Listyono, R.S. Iswari
SC.41
Figure 2. Carbohydrate level.
There found significant sugar levels differences between K with K1, K2, K3, decrease
(K = 4.10gr, K1 = 2.85gr, K2 = 2.69gr, K3 = 2.71gr).
Figure 3. Sugar level.
Fat content found no significant difference between K with K1, K2 , significant
difference K with K3 and an increase in levels (K = 0.03gr, K1 = 0.7gr, K2 = 0.81gr, K3 = 1.03gr).
So the increase was not significant.
Figure 4. Fat content.
Fiber content was no significant difference between K1 and K with a decline (K =
1.62gr, K1 = 0.72gr, K2 = 0.89gr, K3 = 1.10gr).
SWUP
Proximate analysis of Kasem (the fermentation of blended shrimp & rice)
SC.42
local food of Grobogan Purwodadi Central Java, Indonesia
Figure 5. Fiber content.
The ash content is no significant difference between K1 and K with an increase in ash
content of (K = 1.42gr, K1 = 2,75gr, K2 = 2,52gr, K3 = 2,28gr).
Figure 6. Ash content.
From the data above shows that the fermentation process may alter the levels of
substances contained in food. Changes in the microflora during fermentation overlap, which
suggests that there are changes in conditions during the fermentation that lead to the death
of one species and the enhancement of others. Protein levels Increased as well as in
accordance with Vatana and Rosario (1983). Rice-shrimp mixture was allowed to undergo
natural fermentation for 10 days at 31 °C. Daily biochemical tests were carried out in
fermented rice-shrimp mixture for 10 days.The protein fractions, particularly solublenitrogen, increased from the beginning until the end of the fermentation period. The protein
content much found in shrimp heads, as the results of the research of Randriamahatody
(2011).Proteolysis of shrimp heads can increase their potential nutritional value (small
peptides with high content in essential amino acids) while allowing the concentration of lipids
into insoluble phase and a partial demineralization of the exoskeleton. The increase and
decrease of substance in the fermentation process can be used as ahealthy food. (Soni, 2014;
Kwon et al., 2010). One of the advantages of fermentation can lower sugar levels although
not significant, but it can be a consumption alternative for diabetics (Thwe et al., 2011).
SWUP
Listyono, R.S. Iswari
SC.43
4. Conclusions and remarks
In this study can be concluded that the making of Kasem (The Fermentation of Blended
Shrimp & Rice) may change the content of substances in rice. The different levels of mixture
concentration can affect the substances. Substances which its content increased is protein,
fat, and there are significant differences between treatments. Carbohydrate, sugar, and fiber
level are decreased, this may be an alternative food for carbohydrates and sugar diet.
References
Chavan, J.K., & Kadam, S.S. (1989). Critical reviews in food science and nutrition. Food Science, 28(5).
Huang, G.R., Zhao, J., & Jiang, J.-X. (2011). Effect of defatting and enzyme type on antioxidative activity
of shrimp processing by products hydrolysate. Food Sci. Biotechnol., 20(3), 651–657.
Mao, L., He, X., Kan, & Yu (2013). Antioxidant properties of bio-active substances from shrimp head
fermented by Bacillus licheniformis OPL-007. Springer Science+Business Media New York 2013.
Randriamahatody, Z., Sylla, K.S.B., Nguyen, H.T.M., Donnay-Moreno, C., Razanamparany, L.,
Bourgougnon, N., & Bergé, J.P. (2011). Proteolysis of shrimp by-products (Peaneusmonodon)
from Madagascar. CyTA - Journal of Food November 2011, 9(3), 220–228.
Soni, S., & Dey, G. (2014). Perspectives on global fermented foods. British Food Journal, 116(11), 1767–
1787.
Thwe, S.M., Kobayashi, T., Luan, T., Shirai, T., Onodera, M., Hamada-Sato, N., & Imada, C. (2011).
Isolation, characterization, and utilization of c-aminobutyric acid (GABA)-producing lactic acid
bacteria from Myanmar fishery products fermented with boiled rice. Food Science and
Technology, 77(2), 279–288.
Vatana, P., & Del Rosario, R.R. (1983).
Biochemical changes in fermented rice-shrimp
(Macrobrachiumidella) mixture: Changes in protein fractions. Food Chemistry, 12(1), 33–43.
Web1. www.ncbi.nlm.nih.gov/books/NBK23-468/Applications of Biotechnology to Fermented Foods:
Report of an Ad Hoc Panel of the Board on Science and Technology for International
Development.
SWUP