PENGARUH PERBEDAAN KONSENTRASI LARUTAN GARAM TERHADAP KARAKTERISTIK FISIK DAN KIMIAWI PADA IKAN TERI (STOLEPHORUS SP.) ASIN DI DESA SUNGSANG, SUMATERA SELATAN
Daftar Isi:
- The purpose of this research was to determine the physical characteristics and chemical characteristics of salted anchovies at Sungsang village with differens brine concentrations. This research was conducted in September 2017 to December 2017. The material used in this research was anchovies (Stolephorus sp.), salt and sea water. The method used was laboratory experiment and analysis of data by using Randomized Block Design (RBD) with one factor and three replications. The treatments used were brine concentrations 0%, 2.5%, 5%, 7.5%, dan 10%. The research parameters were pysical characteristics (colour and moisture content) and chemical characteristics (water content, ash content, acid insoluble ash content, protein content, salt content, and histamine content). The results showed that the treatment had given significant effect on the 5% level of the moisture content (24.35%-33.62%), water content (26.41%-34.89%), ash content (5.39%-8.35%), protein content (46.16%-58.77%), and salt content (1.10%-2.51%). The treatment had no significantly affected to colour, acid insoluble ash content, and histamin content. Based on chemical characteristics, sample used 2.5%-10% of brine concentrations meet the Indonesian standard (SNI 01-2721.1-2009).