UJI ORGANOLEPTIK IKAN MUJAIR (OREOCHROMIS MOSSAMBICUS) DENGAN LAMA FERMENTASI TERHADAP MUTU IKAN

Abstrak

Tilapia fish is one of the freshwater fishery commodities. This fish is an all-consuming species including aquatic plants, Chlorophyceae, Cyanophyceae, Dinophyceae, diatoms, and tiny Crustaceae. Fish in general have a fairly high protein content, ie every 100 g of fish meat contains 18 g or 15–25% protein. Palu City is a city whose people have a livelihood from trading and the utilization of tilapia fish is very large. Fermentation uses 3 ingredients, namely tilapia fish as raw material, salt and rice. The raw materials used are 3 tilapia fish weighing 100 grams each, 5 tablespoons of salt and 600 grams of rice. Fish fermentation is a method of processing through a process utilizing the decomposition of compounds from complex protein ingredients. The results of the fermentation showed that 1 treatment of tilapia was unsuccessful and 2 treatments of tilapia were successful because based on organoleptic tests, the fermented fish was edible.

Kata kunci

• Fermentation
• Tilapia fish
• organoleptic test