Characteristics and Sensory Analysis of Ketchup and Sauce Products from "Bibisan" Fish Hydrolyzate

Abstract

"Bibisan" fish can be developed into a food flavor using enzymatic hydrolysis. The combination of "Biduri" protease and papain can shorten the time of hydrolysis. Bibisan fish hydrolyzate can be made derived products like the fish sauce and fish ketchup. Proximate analysis of fish sauce and ketchup observedincluding moisture content (72-74%), protein (9-10%), fat (9.15 to 16.3%), and ash (5.81 to 9.90%). Theabsorbance average value of Maillarddegree obtained from experiment then result of inferior fish sauce ranged from 0.432 to 0.463 while the fish ketchup ranged from 0228 to 0.281. Fish sauce color is lighter (light brown) instead of fish ketchup. Viscosity of fish sauce (14.86 to 18.78 mp) were also higher than fish ketchup (10.81 -14.80 mp). The highest amino acid inof bibisan fish hydrolyzate was glutamic acid that range from 8.76% -10.17%; while the lowest AA was histidine (1.12 to 1.22%). The sensory evaluation of fish sauce and ketchup reveals that the products have a good sensory quality and overall acceptability.

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Savory Salt Production by Enzymatic Hydrolysis from Low Economic Value of Freshwater Fishes and Saltwater Fishes

“…There are plantderived enzyme such as papain and biduri protease and animaloriginated enzymes for example trypsin. [3][4][5] Protease from Biduri * Author to whom correspondence should be addressed.…”

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