PENGARUH METODE PENGGARAMAN BASAH TERHADAP TERHADAP KARAKTERISTIK PRODUK IKAN ASIN GABUS (Ophiocephalus striatus)
ABSTRACT: Dried and salted
snakehead fish is a product that processed by salting and drying. Fish salting depends on salt concentration
and salting duration. The aim of the research was to know the effect of salt
concentration and salting duration on physical, chemical, and organoleptic
characteristics of salted snakehead fish.The research used Randomized Block
Design (RBD), which consisted of two factors. The first factor was salt
concentration that consisted of three levels: 20%, 30% and 40% (w/v). Second
factor was salting time that consisted of three levels: 12, 24 and 34
hours. Data was analyzed by variance
analysis (ANOVA) and followed by LSD or DMRT test (α=5%). The best treatment was selected by De Garmo
method supported by t-test to compare best treated sample to commercial salted
snakehead.The results showed that salt concentration and salting duration has
no significant effect (α=5%) on chemical parameters, including protein content,
salt content, water content, ash content, TVB value and water activity (AW).
However, organoleptic parameters showed significant effect (α=5%) on hedonic
scale of taste. The interaction of both
treatments had no significant effect on all parameters.Based on the results,
the best treatment was obtained at the application of 20% salt concentration
and 24 hours salting time, which had physicochemical parameters as follow:
52,74% protein content, 7,93% salt content, 24,02% water content, 0,19% ash
content, 12,74 mg N/100 g TVB value and 0,73 Aw. The results of the
microbiological analysis showed that salted snakehead fish that stored for 30
days contained total fungi of 1,9X104 colony/ml, and also total halophilic
bacteria of 2,9X105 colony/ml.
Keywords: salt concentration,
salting duration, salted snakehead fish
Penulis: Rahmani, Yunianta, Eryana
Martati
Kode Jurnal: jppertaniandd070020
