A research on fish flavoring agent manufacture using shrimp trawlwer's by-catch
1994
Rumahrupute, B. | Malawat, S. | Purwanto, G. | Hanafiah, T. (Sub Balai Penelitian Perikanan Laut Ambon (Indonesia))
English. A research aimed to obtain a simple technique of fish flavoring agent manufacture by mean of fermentation has been carried out. Fish flavoring agent could be produced by fermenting the clean ground fish meat in 20 percent brine solution. The results showed that the product which had been fermented for 8 days would give a specific fresh cooked fish flavor and a milky white color as well as moderately accepted by panelists (score of 4). The product had a fish meat and liquid ratio of 3:7. While the initial and final TPC were 91 x 10 at the power of 3 and 65 x 10 at the power of 4 respectively
Show more [+] Less [-]Indonesian. Penelitian telah dilakukan untuk mendapatkan teknik sederhana pembuatan produk penyedap rasa dengan rasa ikan. Pembuatan produk rasa ikan dilakukan dengan metode fermentasi. Produk bercita rasa ikan segar rebus dapat juga diperoleh melalui cara sederhana yaitu menfermentasikan daging ikan lumat yang telah dicuci dengan penambahan larutan garam 20 percent. Waktu fermentasi yang direkomendasikan adalah 8 hari dan menghasilkan produk yang mempunyai bau spesifik ikan rebus segar dan warna putih susu. Produk tersebut mempunyai perbandingan volume daging dan larutan 3:7, nilai TPC awal 91 x 10 pangkat 3 dan akhir 65 x 10 pangkat 4, diterima panelis dengan kriteria agak suka (skor 4) dan mempunyai perubahan biokimia yang berjalan baik
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