Sabtu, 08 Mei 2021 - 22:07:02 WIB Characteristics Of Salted Catfish (Pangasius Hypophthalmus) With Salt Concentration Variations And Time Of Fermentation Diposting oleh : MERKURIA KARYANTINA
Kategori: Prosiding ISBN
- Dibaca: 2 kali Buka Dokumen Lengkap disini Fish protein has a
privilege that besides more digestible also contains amino acids had a pattern
similar to the pattern of amino acids in the human body. One of the many types
of fish consumed by people who are catfish (Pangasius
hypophthalmus). Catfish easily damaged so should the effort to preserve the
fish, using NaCl. The process of decay in fish can be caused mainly by the
activity of enzymes found in the body of the fish itself, the activity of
microorganisms, or the oxidation process in the fat body by oxygen from the
air, in addition to the fungus also causes damage to the fish. The study
evaluated the effect of salt concentration and time of fermentation on the
characteristics of salted fish. The research method with a completely
randomized design with 2 factors., the concentration of salt (20%, 30% and 40%)
and time of fermentation (24, 36 and 48 hours). Analysis is conducted moisture,
ash , protein content, total plate count, total mold and sensory evaluation
test. Research shows that the best treatment in this study is in treatment salt
content of 30% and fermentation time 24 hours. Characteristics of these
treatments is 14.16% moisture content, ash content of 2.87%, 5.73% protein
content and organoleptic test results saltiness 3,0, 1,60 crispness, color,
2.50 and 2.90 the overall favorite. Total plate count 1,1 x 105
CFU/g and total mold 7,2 x 102 CFU/g.