THE EFFECT OF STORAGE ON PHYSICAL, CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF FISH WASTE ACIDIFIED USING FERMENTED VEGETABLES WASTE EXTRACT
2011
B. Sulistiyanto | K. Nugroho
Fish waste (“ikan rucah”) is part of discarded fishing product, which is composed by non-food categorized fish (NFC-fish). Quality of NFC-fish meal that was made by dipping in extract of fermented vegetable’s waste has been reported better than commercial fish meal, but the effect after storing remained in question. Experiment was conducted to study the effect of different time of storing on physic-organoleptical, chemical and microbiological characteristics of the acidified NFC-fish meal that was made by dipped in extract of fermented vegetable’s waste (FVW-exctract). The NFC-Fish was soaked in the FVW-exctract by the ratio 1:1 (w/v) for 4 hours, and then it was dripped out and dried. The dried fish was ground passed through 20 mesh, kept into plastic bags and stored at the room temperature (23-25 °C and 70-80% RH) for 0, 1, 2 and 4 months. Physic-organoleptical, chemical and biologycal characteristics were parameters observed. Experiment was conducted by completely randomized design (CRD). Data were analysed by the GLM of SAS. Actual number of moisture, crude protein, extract ether, and proteolytic bacteria of fish meal were significantly influenced by time of storing (P<0.05). Dipping NFC-fish in the FVW-exctract effectively maintain the physical characteristics, pH, moisture, crude protein, extract ether and the number of proteolytic bacteria of fish meal up to 2 months of storage. Dipping NFC-fish in the FVW-exctract provide better characteristics on physical, chemical and microbiologycal than the commercial fish meal at the same condition of storage.
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