KARAKTER KIMIA KECAP IKAN DARI VISCERA IKAN MANYUNG (Arius sp.) YANG DIFERMENTASI DENGAN KADAR GARAM YANG BERBEDA Chemical characteristic of fish sauce from sea cat fish (Arius sp.) viscera fermented with different salt concentration
Salah satu kelemahan dari fermentasi tradisional adalah waktu fermentasi yang lama, untuk produk kecap ikan memerlukan waktu berbulan-bulan atau bahkan mencapai 2 tahun. Untuk menanggulangi masalah diatas dilakukan penelitian dengan menurunkan kadar garam untuk mempercepat proses hidrolisis protein pada produksi kecap ikan. Pengaruh dari perbedaan garam (15%, 20% dan 25% b/b) pada karakteristik kimia (total nitrogen, TVB, TMA dan amoniak) kecap ikan yang dibuat dari viscera Ikan Manyung (Arius sp.) diamati setelah 45 hari fermentasi. Produk kecap ikan dari viscera Ikan Manyung (Arius sp.) mengandung total N yang lebih rendah, TVBN, TMA dan ammonia dengan bertambahnya garam. Hasil terbaik adalah pada perlakuan kadar garam 20% karena telah mampu memenuhi standar kecap ikan dari Codex Allimentarius pada parameter total N, serta kadar TVBN, TMA dan amoniak yang relatif rendah.
Kata kunci: Kecap ikan; viscera ikan manyung, garam, karakter kimia
ABSTRACT
One of the drawbacks of traditional fermentation is a relatively long incubation. To overcome the problem above can be done by decreased levels of salt to accelerate hydrolysis in fish sauce production. The effect of different concentration salt (15%, 20% and 25% w/w )on the chemical characteristic(total nitrogen, TVB, TMA, dan ammonia) in fish sauce made from cat fish (Arius sp.) viscera were monitored after 45 days fermentation period. Fish sauce product from cat fish (Arius sp.) viccera contain lower total nitrogen, TVBN, TMA, ammonia with the increasing of salt. The best result was in the 20 % salt addition that could meet the Codex Allimentarius standard in total nitrogen content, and the value of TVB, TMA and ammonia was relative low compared to the other treatment.
Keywords: Fish sauce, cat fish viscera, salt, chemical characteristicArticle Metrics:
- AOAC, 2000.Official Method of Analysis, 16th ed. Association of Official Analytical Chemist, Washington, DC, USA
- Chindapan, N., S. Devahastin and N. Chiewchan. 2010. Effect if Electrodialysis Pretreatment on Physicochemical Properties and Morphology of Spray-dried-fish Sauce Powder. Journal of Food Enggineering. 99: 31-39
- Codex. 2011. Codex Allimentarius. Standard for Fish Sauce, 302-2011
- Conway, E.J., A. Byrne, 1936. An absorption apparatus for the microdetermination of certain volatile substances I the micro-determination of ammonia. J.Biochem. 27:419-429
- Dissaraphong S., S. Benjakul and W. Visessanguan. 2006. The Influence of Storage Conditions of Tuna Viscera Before Fermentation in The Chemical, Physical And Microbiological Changes in Fish Sauce During Fermentation. Bioresource technology. 97: 2032-2040
- Gildberg, A. and C. Thongthai. 2001. The Effect of Reduced Salt Content and Addition of Halophilic Lactic Bacteria On Quality And Composition Of Fish Sauce Made From Sprat. J. Aquat. Food Product Technol. 10: 77-88
- Killinc, B., S. Cakli, S. Tolasa and T. Dincer. 2006. Chemical, Microbiological and Sensory Changes Associated with Fish Sauce Processing. Eur Food Res Technol. 222: 604-613
- Klomklao, S., Benjakul, S. and Visessanguan, W. 2004.Comparative Studies on Proteolytic Activity of Spleen Extracts from Three Tuna Species Commonly Used in Thailand. Journal of Food Biochemistry. 28: 355-372
- Lopetcharat, K., Y. J. Choi, J. W. Park and M.A. Daeschel. 2001. Fish Sauce Products and Manufacturing: A Review. Food Reviews International. 17: 65–68
- Lopetcharat, K., J.W. Park . 2002. Characteristic of fish sauce made from Pacific Whiting and Surimi by Product during fermentation stage. J. Food Sci. 67: 511-516
- Morioka, K., S. Fuji, Y. Iton, L. Chengchu and A. Obatake. 1999.Recovery of amino acid from protein in the Head and Viscera of frigate Mackerel by Autolysis. Fish. Sci. 65: 588-591
- Park, J. N., Y. Fukumoto, E. Fujita, T. Tanaka, T. Washio, S. Otsuka, T. Shimizu, K. Watanabe and H. Abe. 2000. Chemical Composition of Fish Sauces Produced in Southeast and East Asian Countries. Journal of Food Composition and Analysis. 14:113-125
- Thai Industial Standard. 1983. Local Fish Sauce Standard. Departemen of Industry, Bangkok, Thailand
- Tsai, Y. H., C.Y. Lin, L.T. Chien, T.M. Lee, C.I. Wei and T.F. Hwang. (2006). Histamine contents of fermented fish products in Taiwan and isolation of histamine-forming bacteria. Food Chemistry. 98: 64-70
Last update: 2021-06-19 15:47:45
Last update: 2021-06-19 15:47:45
The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Saintek Perikanan journal ,Faculty Fisheries and Marine Science Universitas Diponegoro as the publisher of the journal. Copyright encompasses rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms, and any other similar reproductions, as well as translations. Saintek Perikanan journal ,Faculty Fisheries and Marine Science Universitas Diponegoro and the Editors make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in Saintek Perikanan journal are the sole and exclusive responsibility of their respective authors and advertisers.
The Copyright Transfer Form can be downloaded : [Copyright Transfer Form Saintek Perikanan]. The copyright form should be signed originally and send to the Editorial Office in the form of original mail, scanned document or fax :
Aristi Dian Purnama Fitri (Editor-in-Chief)
Editorial Office of Saintek Perikanan journal ,Faculty Fisheries and Marine Science Universitas Diponegoro Jl. Prof. Soedarto, Kampus Undip Tembalang, Semarang, Central Java, Indonesia 50275
Telp./Fax: (024) 7474698
Email: saintekjurnal@gmail.com
