Effect of Salt Concentration and Salting Time on Salting Catfish (Clarias gariepinus)
DOI:
https://doi.org/10.23887/ijnse.v6i2.41717Keywords:
Ikan Lele, Ikan Asin, Penggaraman, Nilai HedonikAbstract
The community's processing of dried salted fish is still traditional, so the use of concentration and duration of salting differs based on the individual. The consumer acceptance or preference level for this dried salted catfish must be considered. This study aimed to analyze the effect of salt on drying fish in the sun to test the resistance and quality of fish. There were two combined treatment factors: salt concentration (15%, 25%, 35%) and salting time (5 hours, 7 hours, and 9 hours). The hedonic test was carried out using the Kruskal-Wallis method and SPSS 16 to see the texture, appearance, and aroma scores. It was continued with Duncan's further test if it was significantly different. To see the best products use the Bayes method. The results showed that the best product for processing dried salted catfish was the 15% salt concentration treatment and 7 hours of salting time, which obtained an organoleptic score of 7 with quality specifications for appearance intact, clean, slightly dull, taste quality very good, species-specific, without additional taste. , the quality of the texture is not too hard and not brittle.
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