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Home , Budu (sauce), Cincalok, Fish cracker, Ngapi, Salted squid, Shrimp paste

PROCESSING OF TRADITIONAL IN WITH SPECIAL REFERENCE TO THE STATE OF TRENGGANU

Wan Johari bin Wan Daud MARDI, Kuala Trengganu, Malaysia

Abstract

The state of Trengganu has been chosen because more than half of the population are involved in some way or another in the . The processing of marine products has been an occupation among fishermen in the state since fishing activities started. There has also been little development from the traditional methods of catching, handling, storing, processing nad marketing of fish. This is reflected in the presence of the number of small boats and the distribution of many cottageqevel indus- tries.

The total fish caught in the state exceeds 50 000 tons per year with a value not less than M $ 95 millionl/. The people in the state eat only one third of the total catch whereas two thirds, or 33 000 tons, are taken fresh or processed for export to the other states of Malaysia or other countries; this brings in more than M $ 64 million to the state. Processed fish includes smoked (katsuobushi), canned tuna, , , , traditional products like keropok (fishlshrimp chips or crackers), belachan ( ), (fish ), and fish meal.

INTRODUCTION

Malaysia extends as a rough arc consisting of two portions bounded on one side, and separated, by the South China Sea. It comprises the former Federation of Malaya (now known as West Malaysia) and the former British colonies of North and (now known as East Malaysia) with a total area of 128 553 mi2.

The West Malaysian coastline extends to some 1 931 km while the East Malaysian is about 2 253 km in length. Fishing in West Malaysia is based mainly on pelagic species. Although the continental shelf extends 64-161 km from the shoreline, fishing activity is mainly confined to a narrow strip of water extending some 24 km sea- ward (Sidaway and Balasingam, 1971). An exception to this is the cage-trap which operates some 64 km off shore and exploits some demersal species.

Of the marine fish landcd in West Malaysia, more than 70 percent is utilized in the fresh state. Most of this fish is transported from points of landing to markets packed in ice. Small amounts are frozen for later thawing and sale as fresh fish. The rest is processed in various ways as shown in Table 1.

Boiled fish, belachan (), keropok ikan (fish ), keropok udang ( cracker), (pickled prawns) and budu () are traditional products. It can be seen that, of the total West Malaysian production of marine fish, bctween 6 and 10 percent werc processed into these traditional products. These prod- ucts are labour-intensive and .Ire produced mainly for local consumption.

Trengganu, one of eleven states, is the most important on the east coast of West Malaysia in terms of fish landing and processing. Processing of traditional fish products is a daily activity of a considerable proportion of people in the coastal areas.

. -- 11 M. $ 1 = US. $0.424 (April 1978) Table 2 shows the products processed in Trengganu; the three main traditional products are keropok (fish crackers), belachan (shrimp paste) and budu (fish sauce)

Table 1

Utilization of fresh marine fish, 1976, West Malaysia landings (in tons)a/

Salted Dried Manure fish Fish meal Dried prawn Prawn dust Belachan (shrimp paste) Keropok ikan () Keropok udang () Cincalok (pickled prawns) Budu (fish sauce) Smoked tuna Peeled prawn Jelly fish

a/ Adapted from Annual Statistics, 1977

Table 2

Utilization of fresh marine fish. 1976, Trengganu landings (in tons)a/ -- Salted anchovies Manure Belachan (shrimp paste) Keropok ikan (fish cracker) Salted driecl fish Salted squid Smoked tuna Fish meal Dried prawn Budu (fish sauce)

a/ Adapted from Annual Fisheries Statistics, 1977

METHODS OF PROCESSING Keropok (fish cracker) This product is made from either fresh fish or prawns, and starch. Certain ty es of fish such as Chirocentrus dorab (ikan parang), Clupea leiogaster (ikan tamban beluru) and Decapterus russeP lii (ikan selayang) are preferred because of the quality of the flesh but other fish are also used. Taploca starch or starch from the sago palm (Matroxylon sagu) are both used but sago starch is said to make the best product. The process begins by cleaning and deboning the fish. The meat is then mixed with the required amount of starch; this varies from place to place but is usually a 1:1.5 fish to starch ratio. The mixture is then macerated or ~undedin a mortar made of wood using two long wooden poles. A small quantity of water is added during the process. The maceration continues until the fish flesh and starch are intimately mixed to a smooth dough. This is important as it determines the degree of expansion in the final product. The dough is rolled by hand into long sausage-like rolls; this is important as it must produce a dense cohesive mass. The rolled dough is then cooked, usually in a round metal pan heated over an open fire. Cooking is continued until the rolls are firm and sufficient- ly solid and also until they float. After cooling, the rolls of dough are sliced with a knife; the cut being made obliquely to produce an oval slice. the slices are spread out to dry in the sun. They should be quite dry and brittle when finished. These are then collected and packed in polyethylene bags for storage and sale. Some keropok makers sell their product at the roll stage, that is before cutting. This is common in villages where they want a quick market and will not have to cut and dry the product. However, this form of keropok will not last long bemuse of its high moisture content. The final o eration consists of dropping the slices into deep hot fat which causes them to expand. This is a very popular pro&m and is used as an appeuzer or as a food. The better quality is a lighay coloured crisp with a mild fish flavour; it is not tough or chewy. A typical analysis of keropok made from Clupea lewgaster shows the following-

(percent)

Moisture Pat Protein Carbohydrate

Since this product is made mainly in the villages at cottage level, the quality is very variable. The ratio of fish to starch varies to suit the whim of the maker usually with an eye to the profit involved. The kind and qual- ity of fish used also affects the quality of the product. Belachan (shrimp paste) Belachan is a product made from very small by a process of salt-controlled anaero- bic fermentation. Small shrimps, spp. (udang baring, udang geragok), are mixed with fine salt and spread out on mats to dry in the sun for 5-8 h. A ratio of 7 parts salt to 100 parts of shrimp may be used, but this varies widely from one manufacturer to another. The partially are then put through a mincer and packed tightly in wooden tube covered with burlap and set aside for 7 days to cure. In packing the tubs it is important that no air pockets are allowed to remain in the mixture as spoilage and discoloration would occur at these points.

At the end of 7 days the paste is dug out of the tubs, broken up and spread out to dry again for a further 5-8 h. This is followed by a second mincing and again the paste is packed into the tubs, covered and allowed to cure for about a month. The process of drying, mincing and repacking is then repeated. At this point it may be packed in blocks for sale. Some manufacturers repeat the curing, drying and mincing cycle several times. When properly cured, the product should be a deep purple colour, have a salty flavour and also taste strongly of shrimp.

There is a wide variation in colour and flavour. Artificial colour may be added t6 correct deficiencies in natural coloration. The yield from 45 kg of fresh shrimps is 22 kg of paste. First quality products were found to have the following composition:

(percent) Moisture Salt Protein

It can be seen that even the firstgrade product varies rather extensively in moisture and salt content. As the salt content is high, it is hy oscopic and, under conditions of high humidity, it is necessary to redry the product occasionally. Moisture sf? ould be maintained below 40 percent and if this is done the belachan will remain in good condition for two months or more. Belachan is used as a to flavour other less tasty foods. it may be baked or used directly.

Budu (fish sauce)

This is another traditional product which is made in small quantities as compared to the previous two. It is manufactured in only two of the states in West Malaysia, and Trengganu, and consumed mainly by the people in these states. Fish sauce is known under different names in various countries in South East Asia, for example, nuoc mam in Democratic Kampuchea and ; nam pla in and Lao, patis in the Philip- pines; ketjap ikan in and in Burma. In Malaysia, it is prepared from small anchovies (Stolephorus spp.). The normal procedure begins with mix- ing uneviscerated fish with coarse salt in a ratio of 1:2 of salt to fish. The mixing takes place on mats under the sun and the mixture is transferred to fermentation tanks or silos which are generally constructed of concrete. After the tank has been filled to the top it is sealed off and will remain sealed for at least 6 months while fer mentation takes place. The concrete silos may be either under a roof or simply exposed to the hot sun.

After fermenting for 6 months the mixture is filtered. The next stage is usually to heat up the filtrate with other ingredients such as and sugar (coconut palm sugar). The sugar is heated until shining hot in a pan and cooked. It is then cooled and kept in the large earthenware containers before being bottled. The finished placed over an open fire. The filtrate and the tamarind solution are then poured into the pan and cooked. It is then cooled and kept in the larger earthenware containers before being bottled. The finished product is dark in colour and has a distinct aroma and flavour. The flavour and aroma determine its quality. An analysis of a typical budu sample gave the following results: (percent) Moisture Protein Salt

Budu is marketed in bottles and eaten, in small amounts, with rice as an appetizer. CONCLUSIONS The traditional products described are the three commonly processed in Trengganu; they are not necessarily the three that are most commonly processed in Malaysia. From the account of the methods of processing, it is evident that they are produced at the village level. As far as keropok is concerned part of the process can be mechanized. For example the deboning and the mixing can be carried out by deboning and mixing machines. This will not only make the work faster but also make the product more hygienic. The slicing can also be carried out by a mechanical slicer instead of by hand using a knife. The fermentation period for fish sauce can be shortened if the micro.organisms and enzymes involved can be isolated, cultured and innoculated in the mixture. In this way the product can be made available within a short time. Halophilic bacteria are mainly responsible for the fermentation occurring in the preparation of fish and pastes (Amano, 1961). They are found in the fish viscera and gills or are introduced with the salt or through handling. Approximately 70 percent of the bacterial isolates from a ninemonth fish sauce were halophilies of Bacillus types (Saisithi et al., 1966). Other fish which have no commercial value can also be tried to produce fish sauce, but of course the final product must possess the flavour and aroma of budu. Research can also be geared t3ward the production of powdered dehydrated budu, this has been successfully done with nampla in Thailand. In the case of belachan, further investigations should be carried out to develop cultures which could be used to makk the product more uniform and also to speed up the process. The product should be packed with proper packaging materials to prevent dehydration.

In summary, it must be remembered that these traditional products provide a cheap source of protein to the people in this region. It is important that production should be continued and improved. It is an important source of employment in the fishing villages and of considerable economic value.

REFERENCES Amano, K., The influence of fermentation on the nutritive value of fish with special reference to fermented fish 1962 products of . In Fish in nutrition, edited by E. Heen and R. Krwzer. Londan, Fishing News (Books) Ltd., pp. 180-200 Malaysia, Fisheries Division, Annual fisheries statistics. Annu,Fish.Stat., Malaysia, 1977 1977 Saisithi, P. et aL, Microbiology and chemistry of fermented fish.J.Food Sci, 31(1):105 1966 Sidaway, E.P. and M. Balasingam, Fish processing industry in West Malaysia. Technical study. Paper presented at 1974 the Stable tropical fish products workshop held in Bangkok, Thailand, 8-12 October 1974. Sponsored by the International Development Research Center, Ottawa and the Department of Fisheries, Minis- try of Agriculture and Cooperatives, Thailand

Trengganu, Department of Fisheries, Annual fisheries statistics. Kuala Trengganu, Jabatan Perikanan Trengganu 1977