Development of Fermented Cricket Paste and Its Characteristic Comparison with Traditional Fermented Shrimp Paste (terasi)

The demand for sustainable protein has increased interest in edible insects, and fermenta- tion can improve the sensory and nutritional profiles of novel foods. This study aimed to develop a fermented cricket paste using a method analogous to traditional shrimp paste and evaluate the physiochemical, nutritional, microbiological, and sensory properties. Both pastes were produced via a biphasic fermentation protocol and subsequently analyzed for their physicochemical, nutritional,...