Sabtu, 08 Mei 2021 - 22:07:02 WIB
Characteristics Of Salted Catfish (Pangasius Hypophthalmus) With Salt Concentration Variations And Time Of Fermentation
disusun oleh : MERKURIA KARYANTINA
Kategori: Prosiding ISBN - Dibaca: 2 kali
Unduh Dokumen
Abstrak :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.