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Fish and seafood from Indonesia
Terasi is Indonesia's shrimp paste, made mostly from tiny rebon shrimp (Acetes). The shrimp are washed, salted and left to ferment, then dried and ground in turns before being pressed into blocks and dried again. Cirebon is one of the main production centres.
| Rebon shrimp (Acetes) | Dried rebon at one Cirebon maker, fresh shrimp at another; the study says terasi is made from fish or shrimp[azmi2024][utama2025][kurnianto2025] |
| Salt150–350 g per kg of paste | 350 g at one Cirebon maker, 150 g at another[azmi2024] |
| Starter | spontaneous |
Total time across the recorded steps: 12 months – 2 years
What changes: The tiny shrimp are sorted and washed
Output: clean rebon shrimp.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Terasi is Indonesia's shrimp paste, made mostly from tiny rebon shrimp (Acetes). The shrimp are washed, salted and left to ferment, then dried and ground in turns before being pressed into blocks and dried again. Cirebon is one of the main production centres. Made in 5 steps over 12 months – 2 years. The longest step, store, takes 12 months – 2 years (Azmi S 2024). Lactic acid bacteria, steady at 6.32–7.64 log CFU/g over 14 days and Staphylococcus, which increased during fermentation, with Bacillus, Exiguobacterium and Jeotgalicoccus among the abundant genera do most of the fermenting.
| Main step | 12 months – 2 yearsReported[azmi2024] | Store |
|---|---|---|
| Temperature | 30–35 °CReported[utama2025] | Dry and grind, twice |
| Acidity | pH 5.9–7.4Measured[azmi2024] | Store |
Terasi is fermented, then dried and ground several times and pressed into blocks. Indonesia's national standard SNI 2716:2016 sets its moisture, protein and hygiene limits.
In 12 samples from two small Cirebon makers, presumptive E. coli counts ran above the national standard's limit and all held moulds, though PCR found no Salmonella or Vibrio parahaemolyticus. The study judged this terasi not safe for direct consumption, and it does not say that cooking makes it safe. The fall in Vibrio is a fall in its share of the bacteria in one laboratory batch, not a pathogen test, so it does not show that raw paste is safe. The 14 days at room temperature on this page come from that batch, which had only 5 % salt and was not tested as a home method; the two Cirebon makers used 15–35 %.
Hazards the sources name: Vibrio, 39 % of bacteria on day 0, almost gone by day 7 (laboratory terasi); Escherichia coli, 6.00×10^2 to 2.10×10^4 CFU/g in Cirebon terasi, above the national standard's limit.
Every number is labelled with how it is known. How this atlas is made
