KOMPOSISI PROKSIMAT, SIFAT SENSORI, DAN PENDUGAAN MASA SIMPAN  SAMBAL IKAN BETE-BETE

Asnani Asnani; Indriani Indriani; Amir Husni; Nurfitri Ekantari; Suadi Suadi; Ima Wijayanti

doi:10.14710/ijfst.18.2.119-124

DOI: https://doi.org/10.14710/ijfst.18.2.119-124

KOMPOSISI PROKSIMAT, SIFAT SENSORI, DAN PENDUGAAN MASA SIMPAN SAMBAL IKAN BETE-BETE

Asnani Asnani - , Indonesia

Indriani Indriani - , Indonesia

*Amir Husni

- Department of Fisheries Faculty of Agriculture, Universitas Gadjah Mada, Jalan Flora Gedung Perikanan A4 Bulaksumur, Yogyakarta, Indonesia 55281, Indonesia

Nurfitri Ekantari - , Indonesia

Suadi Suadi - , Indonesia

Ima Wijayanti - , Indonesia

under http://creativecommons.org/licenses/by-sa/4.0.

BibTex Citation Data :

@article{IJFST41782,
    author = {Asnani Asnani and Indriani Indriani and Amir Husni and Nurfitri Ekantari and Suadi Suadi and Ima Wijayanti},
    title = {KOMPOSISI PROKSIMAT, SIFAT SENSORI, DAN PENDUGAAN MASA SIMPAN  SAMBAL IKAN BETE-BETE},
    journal = {Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology},
  volume = {18},
    number = {2},
    year = {2022},
    keywords = {ASLT; Leiognathus sp; parrot fish; proximate; chilli sauce; sensory},
    abstract = {Sambal is a side dish, one of the variants of which is basic chili sauce with additional ingredients of various types of fish such as bete-bete fish (Leiognathus sp). The purpose of this study was to examine the proximate composition and sensory properties (hedonic and description) and to determine the shelf life of bete-bete fish sauce (SIB) using the Accelerated Shelf Life Testing (ASLT) method using the parameters of the total content of bacteria and molds in the chili sauce. The treatments included the use of fish (%) and basic chili sauce (%) with a ratio of 50:50 (SIB1), 40:60 (SIB2), and 30:70 (SIB3). The results showed that the highest proximate composition of SIB was protein and fat with a range of 35.23+1.56 - 42.32±0.45% and 21.14±0.13 - 32.53±1.75, respectively. %. The most desirable sambal (sensory hedonic test) is SIB3, which has the characteristics of appearance: red color typical of fish sauce, slightly bright, brilliant, homogeneous, clean and attractive, aroma: typical of fish sauce is strong, fragrant and fresh, and the consistency is not thick with taste. which is delicious, typical of fish sauce, spicy and somewhat savory. Based on the total parameters of bacteria and molds, it is suspected that the bete-bete fish sauce (SIB3) has a shelf life of 22, 19 and 18 days, respectively, at storage temperatures of 20, 25 and 27 °C.},
   issn = {2549-0885},   pages = {119--124}  doi = {10.14710/ijfst.18.2.119-124},
    url = {https://ejournal.undip.ac.id/index.php/saintek/article/view/41782}
}

Citation Format:

Abstract

Sambal is a side dish, one of the variants of which is basic chili sauce with additional ingredients of various types of fish such as bete-bete fish (Leiognathus sp). The purpose of this study was to examine the proximate composition and sensory properties (hedonic and description) and to determine the shelf life of bete-bete fish sauce (SIB) using the Accelerated Shelf Life Testing (ASLT) method using the parameters of the total content of bacteria and molds in the chili sauce. The treatments included the use of fish (%) and basic chili sauce (%) with a ratio of 50:50 (SIB1), 40:60 (SIB2), and 30:70 (SIB3). The results showed that the highest proximate composition of SIB was protein and fat with a range of 35.23+1.56 - 42.32±0.45% and 21.14±0.13 - 32.53±1.75, respectively. %. The most desirable sambal (sensory hedonic test) is SIB3, which has the characteristics of appearance: red color typical of fish sauce, slightly bright, brilliant, homogeneous, clean and attractive, aroma: typical of fish sauce is strong, fragrant and fresh, and the consistency is not thick with taste. which is delicious, typical of fish sauce, spicy and somewhat savory. Based on the total parameters of bacteria and molds, it is suspected that the bete-bete fish sauce (SIB3) has a shelf life of 22, 19 and 18 days, respectively, at storage temperatures of 20, 25 and 27 °C.

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Keywords: ASLT; Leiognathus sp; parrot fish; proximate; chilli sauce; sensory

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Language : ID

In Vol 18, No 2 (2022): SAINTEK PERIKANAN

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