The Indonesian Fermented Food Product Terasi: History and Potential Bioactivities

Abstract

Terasi is a fish/shrimp fermentation product native to Indonesia and is produced using bacteria generated from fish or shrimp. Also known as shrimp paste, it has a long history on the island of Java, as well as other regions that employ slightly varied processes and ascribe various names to this edible compound. The emergence, history, processing, and characterization of terasi are explained in this manuscript, following its extensive applications as a main seasoning in various dishes. Furthermore, potential bioactivity of this product and its derived microorganisms are discussed along with the possibility of their usage as bioactive remedies for human health.