Sensory characteristics and moisture content of salted sardinella (Sardinella fimbriata) in different salt concentration

Abstract

Listen

Translate article

Salted fish is one of the processed fish products favored by Indonesian people. Salted fish is a fish that is preserved by adding salt to produce a distinctive taste and flavor. Salted fish had unattractive appearance and bad taste (too salty). It was caused by uncertain salt was added into fish salted processing. Sardinella fish (Sardinella fimbriata) was one of fish spesies which is abundant in Tangerang Regency. It was the main raw material for salted fish in Tangerang Regency. The purpose of this study were to determine the sensory characteristics and moisture content of salted sardinella. The treatments given were 10%, 15%, 20% and 30% salt contents. Sensory analysis of salted sardinella which was added by 10%, 15%, 20% and 30% salts contents for the appeareance were 6.6; 7.5; 8.1; 8,5, odor were 7.8; 7.6; 8.3; 8.1, taste were 8.7; 8.1; 8.0; 7.1 and texture were 7.3; 7.8; 8.2; and 8,6 respectively. Kruskal Wallis analysis showed that salt concentration had significant effect for appearance and texture, but no significant effect for odor. Moisture contents of salted sardinella which was added by 10%, 15%, 20% and 30% salts contents were 43,5%; 33%; 29,5% and 24% respectively. Anova analysis showed that the addition of salt had significant effect on moisture content of salted sardinella. Salted fish with 10% salt treatment had significant effect with 15%, 20% and 30% salt treatment. Salted fish with 15% salt treatment had no significant effect with 20% salt treatment, but had significant effect with 30% salt treatments. Salted fish with 20% salt treatment had significant effect with 30% salt treatment. The result showed that increasing salt concentration could increase sensory score and decrease moisture content of salted fish.