Potensi Terasi Fermentasi Cirebon sebagai Pangan Fungsional: Tinjauan Komprehensif

The Potential of Cirebon Fermented Shrimp Paste as a Functional Food: A Comprehensive Review

Abstract

Shrimp paste (terasi) is a traditional fermented food widely consumed in Indonesia, especially in Cirebon, West Java. Its unique ingredients, spontaneous fermentation, and local processing techniques contribute to its distinct quality and bioactive potential. This study provides a systematic review of the physicochemical, microbiological, and bioactive properties of Cirebon shrimp paste to explore its potential as a functional food. Literature was collected using the PRISMA method from databases such as Google Scholar, ScienceDirect, and SINTA, with keywords like “Cirebon shrimp paste”, “fermentation”, and “bioactivity”. The results show that terasi contains free amino acids (e.g., glutamate), bioactive peptides, and beneficial microbes that may contribute to antioxidant and antimicrobial activities. The review also highlights the link between fermentation methods and product quality, and emphasizes the need for improved safety and standardization. Cirebon shrimp paste has promising potential for development as a culturally rooted functional food.