Tongkol (Euthynnus affinis) fermentation on organoleptics and its biochemistry

Abstract

The technology to improve the quality of feed ingredients is fermentation. In general, all fermentation end products usually contain compounds that are simpler and easier to digest than the original ingredients. Tongkol fish can be fermented into Fermented Tongkol (Euthynnus affiis). The research method used was a completely randomized design with three treatments and three replications. The treatment used three types of fermen. Data were analyzed using ANOVA and LSD Advanced Test. The results showed that the best treatment was treatment using a combination of fermen 50% Bromelin with 50% Papain. with the results of iji, namely: Dissolved Protein 17,447%, Water content 71,781 %, Free Fatty Acid (FFA) 1,941 %, Total Plate Count 4.6x106 cfu, pH value 5,420, Butyric Acid 2,767 %, Acetic Acid 1,810 % and Lactic Acid 2,720 % and Organoleptic Favored by consumers.