The Effect Of Traditional Saline Solution Concentration And Fermentation Duration On The Quality Of Tilapia Sauce

Leody Yuwono Putra; Moch. Amin Alamsjah; Dwi Yuli Pujiastuti; Shofy Mubarak

doi:10.30736/grouper.v16i1.306

Authors

Leody Yuwono Putra Master Study Program on Marine and Fisheries Science Biotechnology, Faculty Fisheries and Marine, Uniiversitas Airlangga, East Java
Moch. Amin Alamsjah Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Surabaya
Dwi Yuli Pujiastuti Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Surabaya
Shofy Mubarak Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Surabaya

DOI:

https://doi.org/10.30736/grouper.v16i1.306

Keywords:

Traditional Salt, Tilapia Sauce, Proximate Analysis, Fermentation

Abstract

The fermentation process has been known for a long time, this process basically occurs in a food. At the beginning of its appearance, the fermentation process is used by many western countries to create a food that has many flavors. In tilapia, there are carbohydrates, protein, fat, as well as a number of vitamins B3, B12, potassium, phosphorus, and selenium. For many people, besides being high in nutrition, and having a savory and sweet taste, fish sauce is also very easy to make and the cost to make it is quite cheap and doesn't take a long time. The aim of this study was to determine the effect of traditional salt concentration and the effect of fermentation time on the quality of fish sauce. The research method used was an experiment with Completely Randomized Design (CRD) as the experimental design. The treatments used were the addition of saline solution concentration and fermentation duration, each treatment was repeated 3 times. The independent variables in this study were the concentration of traditional salt used and the time of fermentation. The controlled variables in this study were Streptococcus lactis bacteria, pineapple fruit, temperature, pH and tilapia. The dependent variable measured was the quality of tilapia fish sauce using proximate analysis and NaCl test in percent (%). In this investigation, the optimal treatment was a 7-day fermentation with a 5% saline solution concentration (W3K1), with a protein content of 17.38%, water content of 68.66%, ash content of 8.12%, fat content of 10.85%, and 0% carbohydrate content

Downloads

Download data is not yet available.

Author Biography

Dwi Yuli Pujiastuti, Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Surabaya

Department of Marine, Faculty Fisheries and Marine, Universitas Airlangga

References

Afrianti, H. (2023). Teknologi Pengawetan Pangan. Bandung: Alfabeta. 260 halaman

Amri and Khairuman. (2008). Buku Pintar Budidaya 15 Ikan Konsumsi. Agro Media Pustaka.

Astuti, S., Mustikaningrum, M., & Haryati, M. (2012). Pembuatan Kecap Manis dari Limbah Ikan Tongkol (Euthynnus affinis). Industri Inovatif : Jurnal Teknik Industri, 2(2), 36–41.

Behera, S. S., Ray , R. C., Das, U., Panda, S. K., & Saranraj, P. (2019). Microorganisms in Fermentation. In A. Berenjian, Essentials in Fermentation Technology (pp. 1-40). Cham, Switzerland: Springer Nature.

Hutkins, R. W. (2019). Microbiology and technology of fermented foods. Hoboke, NJ, USA: Wiley Blackwell.

Iskandar, T., & Widyasrini, D. A. (2019). Pengaruh Enzim Bromelin dan Waktu Inkubasi Pada Proses Hidrolisis Ikan Lemuru Menjadi Kecap. Buana Sains, 9(2), 183-189.

Khotimah, I. K., & Soetikno, N. (2016). Optimasi Fermentasi Kecap Ikan dengan Penambahan Enzim Bromelin. Universitas Brawijaya.

Kurniawan, RI. (2018). Pengaruh Konsentrasi Garam dan Waktu Fermentasi Terhadap Kwalitas Kecap Ikan Lele. Jurnal Teknik Kimia 2 (2): 127–135.

Kusuma, G.P.A.W., Komang. A.N., dan I Desak P.K.P. (2020). Pengaruh Lama Fermentasi Terhadap Karakteristik Fermented Rice Drink Sebagai Minuman Probiotik Dengan Isolat Lactobacillus sp. F213. Jurnal Itepa, 9(2) : 182 - 193Leksono, T dan Syahrul. 2001. Studi mutu dan penerimaan konsumen terhadap abon ikan. Jurnal NaturIndonesia 3(2): 45-54.

Nur, S., Surati, & Rehalat, R. (2017). Aktifitas Enzim Bromelin Terhadap Peningkatan Protein Tepung Ampas Kelapa. Jurnal Biology Science & Education, 6(1), 84-98.

Permadi. (2018). Perancangan Sistem Uji Sensoris Makanan dengan Pengujian Peference Test (Hedonik dan Mutu Hedonik), Studi Kasus Roti Tawar, Menggunakan Algoritma Radial Basis Function Network. Jurnal Mikrotik, 8(1): 29-42.

Prasetyo, M. N., Sari, N., & Budiyati, C. S. (2022). Pembuatan Kecap dari Ikan Gabus Secara Hidrolisis Enzimatis Menggunakan Sari Nanas. Jurnal Teknologi Kimia dan Industri, 1(1), 270-276.

Sari, S.I., Widiastuti, I. and Lestari, S.D., 2018. Pembuatan kecap ikan dari ikan bulu ayam (Coilia dussumieri) dengan metode hidrolisis enzimatis menggunakan sari nanas. Jurnal Perikanan Tropis, 7(2).

Siahaan, I. C. M., Dien, H. A., & Onibala, H. (2017). Pembuatan kecap ikan rucah dengan penambahan ekstrak kulit nanas. Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA).

Supardi, Imam dan Sukamto. (2015). Mikrobiologi dalam Pengolahan dan Keamanan Pangan. Bandung: Alumni. 290 halaman

Suparjo. 2010. Analisis Bahan Pakan Secara Kimiawi: Analisis Proksimat dan Analisis Serat. Laboratorium Makanan Ternak. Fakultas Peternakan. Universitas Jambi. hal. 7

Tarwendah, I.P. 2017. Studi Komparasi Atribut Sensoris dan Kesadaran Merek Produk Pangan. Jurnal Pangan dan Agroindustri 5 (2) : 66-73

Tungkawachara S, Park JW, Choi YJ. 2003. Biochemical properties and consumer acceptance of Pacific whiting fish sauce. Journal of Food Science 68(3): 855-860.

Untari, D. T. (2018). Metodologi Penelitian: Penelitian Kontemporer Bidang Ekonomi dan Bisnis. In Pena Persada, Banyumas, Jawa Tengah, Indonesia (2018th ed.).