Enhancing the Quality of Traditional Indonesian Shrimp Paste (Terasi) Through Tetragenococcus halophilus 54M106-3 Inoculation: Physicochemical, Sensory, and Bioactivity Insights.

Terasi is a traditional Indonesian fermented condiment made from rebon shrimp and salt. This study investigated the effects of Tetragenococcus halophilus inoculation and varying salt concentrations (6%, 12%, and 18%) on the physicochemical and sensory properties of terasi, compared to a non-inoculated control (25% salt), after 7, 14, and 21 days of fermentation. Inoculation decreased pH, soluble protein, and texture while increasing N-amino acid content, moisture, lactic acid bacteria (LAB), and color darkening. Higher salt levels raised pH, soluble protein, and texture but reduced N-amino acids, moisture, and LAB, resulting in a lighter color. LAB activity peaked on day 7, with moisture and texture increasing over time. Sensory analysis favored inoculated samples, and TOPSIS identified terasi with T. halophilus, 6% salt, and 7 days of fermentation as optimal in quality and preference. This formulation also demonstrated strong bioactivity, including antioxidant activity (3.90 mg AEAC/g sample by DPPH assay and 8.76 ± 0.22 mg AEAC/g sample by FRAP assay), antidiabetic potential via α-amylase and α-glucosidase inhibition (IC(50) of 1.95 and 7.24 mg/mL), and antimicrobial effects against E. coli (32.78 mm) and S. aureus (30.85 mm). These results suggest that T. halophilus-inoculated terasi offers enhanced quality and functional properties, supporting its potential as a health-promoting fermented food product.