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

*Laras Rianingsih -  Program Studi Teknologi Hasil Perikanan, Jurusan Perikanan Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro, Indonesia
Ratna Ibrahim -  Program Studi Teknologi Hasil Perikanan, Jurusan Perikanan Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro, Indonesia
Apri Dwi Anggo -  Program Studi Teknologi Hasil Perikanan, Jurusan Perikanan Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro, Indonesia
Published: 25 Feb 2016.
Open Access
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Section: Research Articles
Language: ID
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In Vol 11, No 2 (2016): SAINTEK PERIKANAN
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Abstract

 

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 characteristic
Keywords
Kecap ikan; viscera ikan manyung; garam; karakter kimia

Article Metrics:

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