PENGARUH PENAMBAHAN ENZIM VISCERAL TERHADAP PEMATANGAN PEDA IKAN KEMBUNG (Rastrelliger sp)

PENGARUH PENAMBAHAN ENZIM VISCERAL TERHADAP PEMATANGAN PEDA IKAN KEMBUNG (Rastrelliger sp)air jordan Poland

 Bustari Hasan, Dian Iriani, Asmoro Densi A.S

Fakultas Perikanan dan Ilmu Kelautan

Universitas Riau, Pekanbaru

 ABSTRACT

            This research was intended to evaluate the effect of visceral enzym, and product type (whole, gutting and fillet) on ripening process of salt-fermented (peda) mackerel. Fish samples weighing 250-350 gram each were taken from local landing center in West Sumatra. The fresh fish were kept in ice and transported to the Laboratory of Fish Processing Technology, Faculty of Fisheries and Marine Science, University of Riau, Pekanbaru. At the laboratory, the fish were grouped into two groups, enzym and non http://www.cialisgeneriquefr24.com/ enzym. The fish were salted in plastic bucket with salt concentration of 20% for 1 day. After salting, the fish were cleaned from salt crystal residue and fermented at room temperatur for IV weeks. Changes during ripining were evaluated for sensory and chemical indice (NPN, and FFA). The rate of ripining was determined based on sensory testing. The results showed that the sensory and chemical charecteristics of salt-fermented fish developed during ripining time. Visceral enzym and product type were affect to the ripining rate. The visceral enzym and product type were influence the majority of chemical charecteristics of salt-fermented fish.air max 93

Key Words: Salt-fermented fish, ripening, enzym, fermentation, sensory analysis, Nonprotein nitrogen, free fatty acid

 1 Lecturer of Fisheries and Marine Sciences Faculty

Continue reading