Research Article
Tongkol (Euthynnus Affinis) Fermented on Organoleptics and Organic Acid Production
@INPROCEEDINGS{10.4108/eai.21-12-2020.2305852, author={Ni Made Darmadi and Dewa Gede Semara Edi and I Made Kawan}, title={Tongkol (Euthynnus Affinis) Fermented on Organoleptics and Organic Acid Production}, proceedings={Proceedings of the 3rd Warmadewa Research and Development Seminar, WARDS 2020, 21 December 2020, Denpasar-Bali, Indonesia}, publisher={EAI}, proceedings_a={WARDS}, year={2021}, month={4}, keywords={tuna; fermentation; lactic acid bacteria}, doi={10.4108/eai.21-12-2020.2305852} }- Ni Made Darmadi
Dewa Gede Semara Edi
I Made Kawan
Year: 2021
Tongkol (Euthynnus Affinis) Fermented on Organoleptics and Organic Acid Production
WARDS
EAI
DOI: 10.4108/eai.21-12-2020.2305852
Abstract
Fermentation is a type of processing and preservation of fish which has a very unique process to produce flavor and longevity. With fermentation, simple compounds are formed so that they are more easily absorbed by the human body. Fermented products include food that is safe for consumption. Tongkol fish whose availability in the market is quite a lot can be used as fermented tuna to diversify processed fish. The research objective was the creation of fermentation technology with the best fermentation of the three types of fermentation used as treatment so as to create a new innovative product of fermented tuna with the best Organoleptic Value and Organic Acid. The study used an experimental method with a completely randomized design (CRD) with three treatments and three repetitions each, after which data analysis was performed using ANOVA with the LSD test. The results showed that the combination of Fermen Bromelin 50% with Papain 50% produced the best Organoleptic with Lactic Acid Value of 2,720%, Acetic Acid 1,810 and Butyric Acid 2,767%. With Preferred Organoleptic value (6).
