Physical and Chemical Properties of Silver Rasbora Bekasam Using Various Types of Processed Rice as Fermentation Media

Abstract

The most frequent problem in increasing demand of fishery products is rapidly quality decline of fresh products. Therefore, obligatory right handling is required to maintain the fish quality. Aims of this study was to determine the type of processed rice as fermentation media in silver rasbora bekasam toward the physical and chemical properties. The research was designed by a Completely Randomized Design (CRD) which was only 1 factor. The factor were consisting 4 levels and 1 control with 4 replications, resulting in 20 experimental units. These levels were various types of processed rice (uncooked rice, cooked rice, karak, nasi aking). The data were analyzed using Analysis of Variance (ANOVA) and continued to use Duncan Multiple Range Test (DMRT) at α = 5%. Fermentation of bekasam using various types of processed rice has a significant effect on physical and chemical parameters (P <0.05). Cooked rice was chosen as the best treatment with the following characteristics: moisture content (70.75 ± 1.61%), pH value (4.96 ± 1.76), N-Amino (3.45 ± 0.22%) and texture (203.13 ± 55.15 N).