Tongkol (Euthynnus affinis) fermentation on organoleptics and its biochemistry

Ni Made  Darmadi; Dewa Gede  Semara; I Made  Kawan

doi:10.29332/ijls.v4n3.503

Authors

Ni Made Darmadi
nimadedarmadi210466@gmail.com
Aquatic Resources Management Study Program, Warmadewa University, Denpasar, Indonesia
Dewa Gede Semara Aquatic Resources Management Study Program, Warmadewa University, Denpasar, Indonesia
I Made Kawan Aquatic Resources Management Study Program, Warmadewa University, Denpasar, Indonesia

Keywords:

bromelin, euthynnus affiis, fermentation, free fatty acid, papain

Abstract

The technology to improve the quality of feed ingredients is fermentation. In general, all fermentation end products usually contain compounds that are simpler and easier to digest than the original ingredients. Tongkol fish can be fermented into Fermented Tongkol (Euthynnus affinis). The research method used was a completely randomized design with three treatments and three replications. The treatment used three types of ferment. Data were analyzed using ANOVA and LSD Advanced Test. The results showed that the best treatment was treatment using a combination of ferment 50% Bromelain with 50% Papain. with the results of test, namely: dissolved protein 17,447%, water content 71,781 %, free fatty acid (ffa) 1,941 %, total plate count 4.6x106 cfu, ph value 5,420, butyric acid 2,767 %, acetic acid 1,810 % and lactic acid 2,720 % and organoleptic favored by consumers.

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