Abstract
Pedetan is a traditional spiced dried fish dish processed by the community in the Jembrana Regency, Bali. Pedetan is made from lemuru fish, this product utilizes boneless lemuru meat and a head that is seasoned and then shaped into a flat shape resembling jerky (sweet, dried meat/fish). Traditional fish processing has prospects of being developed as an alternative to equal distribution between producing and consumer areas. Damage to dried fish is often caused by enzymes and microorganisms such as bacteria and moulds. Spices applied to dried fish can be used as an inhibitor of spoilage. This study tested a new seasoning composition based on the ratio of the community's spices and seven compositions of pedetan sardine fish seasoning formula and was stored for 12 weeks. The results showed that the water content of pedetan increased, while the protein and fat levels decreased during storage until the 12th week. However, the ash content was insoluble in acid and salt. Microbiological analysis met the Indonesian National Standard 8273-2016 (SNI) requirements as the dried salted fish had a maximum of 105 CFU, while sensory analysis showed a value of 7.93 following the SNI. Seasoning II composition consisted of garlic, coriander, Kaempferia galangal, Alpinia galangal, ginger, vinegar, salt, and extended sardine fish shelf life up to the 12th week. According to the standards set for food made from raw fish, seasoning II has the best quality and sensory value.
Published Version
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