Tongkol (Euthynnus affinis) FERMENTATION ON ORGANOLEPTIC AND ORGANIC ACID PRODUCTION 1. Ni Made Darmadi 1, 2. Dewa Gede Semara Edi 2, 3. I Made Kawani 3
Universitas Warmadewa
Abstract
Fermentation is a type of processing and preserving 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 is 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 carried out using ANOVA with the BNT 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%.
