The Effect of Pineapple Extract (Ananas comosus L) on the Quality of Anchovy Fish Sauce

Abstract

This research aims to determine the appropriate concentration of pineapple extract to produce anchovy fish sauce with quality that is by the Indonesian National Standard (SNI). The research was conducted from June to September 2021. This research used an experimental method with 4 additional treatments of pineapple extract concentrate, that is 0%, 10%, 15%, 20%. Each treatment used three replications. Observations were made by chemical tests for protein, fat, ash, water and pH levels. The results showed that each treatment had a significantly different effect on the levels of protein, fat, water, ash and the pH value of fish sauce. The treatment according to the Indonesian National Standard (SNI) was the addition of 10% pineapple extract with an average protein value of 15.88%.