Application of “Atung” (Parinarium glaberimum Hassk) Natural Preservative Towards the Quantity and Quality of Enzimatic Fish Sauce of Tuna Loin Production Waste in Parigi Wahai Village, North Seram, Central Maluku District

Abstract

The aim of this study was to determine the effect of using Atung (Parinarium glaberimum Hassk) on the quantity and quality of the tuna sauce by using pineapple extract. Also, to determine the treatment that produces the best quality of fish sauce with the testing parameters, which consists of yield, protein content, density, viscosity, TPC and sensory. The research is based on a fully randomized design with fermentation of 2, 3, 4 days and a salt concentration of 15 and 20% respectively. The results of the fish sauce applied with atung showed that the duration of fermentation for 2-4 days and concentration of salt 15-20% provided significant difference in α0.05 on the yield, protein content, density, viscosity, TPC and sensory. The highest yield was applied with breath, with 3% salt and 2 days of fermentation, which was about 340%, protein 3.62%, density 1.16, viscosity 17.2 PaS and TPC 1.90 ×; 101 CFU / g or 2.355 (log X). These treatments have a sensory value when the smell has a value of 7.5, the taste has a value of 7.4 and the color has a value of 7.3. The fish sauce treatment is applied for 2 days, fermentation with 20% salt and selected as the treatment with the best product. The Atung treatment may produce the result of the fish sauce and a lower CPR than other treatment.