Suatu Kajian tentang Pengawetan Ikan Menggunakan Larutan Garam Dingin

Abstract

The aim of this research was to test the effect of Preservation fish using cold brine to fresh fish quality. The Research had been performed using factorial completely randomized design (CRD) with two factors that were cooling temperature ( 00C, -50C, -100C) and storage time (0 , 4 , 8, 12, 16 days). Parameter analyzed were water content, protein content, volatile reducing substance and organoleptic value of colour, aroma, taste and texture. The cooling temperature had higly significant effect on water content, protein content, VRS, colour, aroma and taste, and had no significant effect on texture organoleptic value. The storage time had higly significant effect on water content, protein content, VRS, colour, aroma, taste and texture organoleptic value. The Interaction of cooling temperature and storage time had higly significant effect on water content, protein content and VRS, and had no significant effect on colour, aroma, taste and texture organoleptic value. Cooling temperature of -100C and storage time of 16 days produced the best quality of the fresh fish.