Evaluation of Nutritional Content of Fermented Fish Visceral Silage using Sorbic Acid and Effective Microorganism (EM4)

Putri Dwi Septiani; Miranti Shavika; Wulandari Rika; Muzahar Muzahar; Yulianto Tri; Bakkara Okto Rimandi; Irawan Henky; Zubandi Zubandi

Evaluation of Nutritional Content of Fermented Fish Visceral Silage using Sorbic Acid and Effective Microorganism (EM4)

2024

Fish silage is a liquid product produced from whole or part of a fish processed by fermentation utilizing the activity of enzymes produced by microba. The fermentation process can be carried out chemically or biological. The purpose of this research is to determine the nutritional content of fish silage fermented using Sorbic Acid and EM4. This research uses an experimental method by mixing cleaned fish with 3% Sorbic Acid and 20% EM4. The highest protein content is found in fish silage fermented with Sorbic Acid, that is 55.05% followed by fat and carbohydrate content of 22.01% and 19.61%. Meanwhile the protein content of fish silage fermented with EM4 is 26.55%. Research results show that fish silage fermented with Sorbic Acid has the best performance by increasing the protein content of the silage.

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