EFEK LAMA FERMENTASI DAN KADAR GARAM TERHADAP SENSORI JAMBAL IKAN PATIN (Pangasius hypophthalmus)

Abstract

Fish has been widely used as a source of protein. Protein in fish has a specialty that is in addition to more easily digested also contains amino acids with a pattern that is almost the same as the amino acid pattern in the human body. One type of fish that many people consume is catfish (Pangasius hypophthalmus). Catfish are easily damaged so there is an effort to preserve the fish. This study examines the effect of salt concentration and time of fermentation on sensory of fermented catfish. Salt concentration used was 20%, 30% and 40%. The time of fermentation used 24, 36 and 48 hours. The results of the research indicated that most salted fish consumer like was treated with 20% salt level and 24 hours of time fermentation. Score of saltines 3,000, crispness 1,600, color 2,500 and overall favorite 2,900. The preferred level of preferential treatment according to the panelists is not too salty although not significantly different between treatments. And characteristic moisture content 7,3458%, ash content 3,1349%, protein content 5,8882%.

Keywords: Salted catfish, level of salt, time of fermentation, sensory