Proceedings of the International Conference on Innovation in Food Science, Culinary Art, and Fashion Technology (INNOFATEC 2025)

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Microbial Challenges and Chemical Quality of Traditional Shrimp Paste: A Case Study in West Nusa Tenggara

Authors
Baiq Rien Handayani1, *, Zainuri Zainuri1, Mutia Devi Ariyana1, Tri Isti Rahayu1, Moegiratul Amaro1, Lale Rahmawati Ulfa1, Baiq Rosi Astria1, Chairul Anam Afgani2, Mirriyadhil Jannah3
1Food Science and Technology Study Program, Faculty of Food Technology and Agroindustry, University of Mataram, Mataram, 83125, Indonesia
2Faculty of Agricultural Technology, Technology University of Sumbawa, 84371, Sumbawa, Indonesia
3Agricultural Product Technology, Faculty of Agricultural Technology, University of Jember, 68121, Jember, East Java, Indonesia
*Corresponding author. Email: baiqrienhs@unram.ac.id
Corresponding Author
Baiq Rien Handayani
Available Online 7 December 2025.
DOI
10.2991/978-94-6463-908-7_10How to use a DOI?
Keywords
Chemical analysis; culinary; microbial contamination; MSMe; shrimp paste
Abstract

Shrimp paste, locally known as terasi or belacan, is an essential condiment in the traditional cuisine of West Nusa Tenggara (NTB), Indonesia; however, its quality varies considerably due to the absence of standardized production processes. This study aimed to evaluate the chemical composition and microbial contamination of shrimp paste produced in Lombok and Sumbawa using an experimental approach based on a randomized block design. Shrimp paste samples, approximately 10 days old, were collected from eight producers (A–H) across both islands. The analyzed parameters included chemical properties (ash, protein, carbohydrate, and salt contents) and microbial characteristics (total microbial count, lactic acid bacteria, molds, and pathogenic bacteria). The results revealed that most samples met the Indonesian National Standard (SNI) requirements for protein and salt contents but exceeded the permissible limits for ash, molds, and pathogenic bacteria such as Escherichia coli, Salmonella Typhi, Vibrio cholerae, and Staphylococcus aureus. Producers with poor sanitation and low salt concentrations (<15%) exhibited higher microbial loads, whereas those implementing better hygiene and processing practices produced higher-quality products. These findings highlight that improved sanitation, adequate salt concentration, and stricter regulatory supervision are essential to ensure the safety and quality of shrimp paste produced by Micro Small Medium Enterprises (MSMe) in West Nusa Tenggara.

Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the International Conference on Innovation in Food Science, Culinary Art, and Fashion Technology (INNOFATEC 2025)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
7 December 2025
ISBN
978-94-6463-908-7
ISSN
2352-5398
DOI
10.2991/978-94-6463-908-7_10How to use a DOI?
Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Baiq Rien Handayani
AU  - Zainuri Zainuri
AU  - Mutia Devi Ariyana
AU  - Tri Isti Rahayu
AU  - Moegiratul Amaro
AU  - Lale Rahmawati Ulfa
AU  - Baiq Rosi Astria
AU  - Chairul Anam Afgani
AU  - Mirriyadhil Jannah
PY  - 2025
DA  - 2025/12/07
TI  - Microbial Challenges and Chemical Quality of Traditional Shrimp Paste: A Case Study in West Nusa Tenggara
BT  - Proceedings of the International Conference on Innovation in Food Science, Culinary Art, and Fashion Technology (INNOFATEC 2025)
PB  - Atlantis Press
SP  - 119
EP  - 132
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-94-6463-908-7_10
DO  - 10.2991/978-94-6463-908-7_10
ID  - Handayani2025
ER  -