Quality of Snakehead Fish (Channa Striata) Bekasam Fermented in Various Media and Salt Concentration

Abstract

Indonesia is a country which is rich in fish result. As a source of high protein, fish are best medium microbial growth, and this makes them fast deteriorate. Bekasam is fish fermentation product using high salt levels made by inhabitants in Kalimantan, Indonesia, in their effort to extend fish shelf life. Snakehead fish is commonly used for making bekasam as those fish are plentiful there. Fermentation of bekasam requires additional materials as a source of carbohydrates that may selected from rice, cassava, flour and others which will effect bekasam quality. The purpose of this research is to study the effect of salt concentration and fermentation media on quality of snakehead fish bekasam. There was interaction between both treatments in moisture content. The higher salt concentration, the lower moisture content in all media, but increasing in salt concentration until 30 %, also increased moisture in media combined with cassava and sweet potato, differed them with rice combined medium. Higher salt concentration decreased protein content but increased pH value. pH value was maybe related with total lactic bacteria which were increasing with higher salt concentration until 20 % and were decreasing in 30 %.