Abstract
This study aims to determine processing of wadi patin fish (Pangasiu hypophthalmus) quick process and not salty, It is a fermented product from fish, in the form of a wet material through a salting process, the addition of spices then followed by fermentation for several days until it produces an aroma and taste. This traditional food is the result of fermentation assisted by synergistic microorganisms, namely lactic acid bacteria. The results of the study by washing fish after the salting process were able to accelerate fermentation from 7 days to 3 days. The best treatment is to wash the fish meat twice after the salting process. the specifications of the resulting wadi are as follows: protein content = 18.64%; salt content = 0.79%; Water content = 58.65%; Fat content = 3.29%; total microbes (LAB) 6.5x104; organoleptic value (taste) = 7.55.
Highlights
This study aims to determine processing of wadi patin fish (Pangasiu hypophthalmus) quick process and not salty, It is a fermented product from fish, in the form of a wet materi through a salting process, the addition of spices then followed by fermentation for several days until it produces a aroma and taste
Kualitas Fermentasi Spontan Wadi Ikan Patin (Pangasius sp) Dengan Variasi Konsentrasi Garam
Summary
Bahan: ikan patin; garam bata; beras; gula merah dan air besih. Alat: pisau; telanan; blender; beskom; dan stoples. Metode penelitian eksperimen dengan Rancangan Acak Lengkap (Sastrosoepadi, 1999). Untuk mengetahui Kualitas wadi setelah proses fermentasi 3 hari, dilakukan uji kimia meliputi kadar air, garam, protein dan lemak); mikrobiologi (TPC) dan uji orgnoleptik terhadap produk wadi, untuk mengambil kesimpulan. 10:1 dimasukan kedalam stoples dibiarkan selama 1 hari 3. Tiriskandan tambah gula aren sebanyak 3%, 4. Tambahkan samu sebanyak 4% dan dicampur sampai merata. 5. Selanjutnya susun dalam stoples dan ditutup rapat 6.
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