POLA PERUBAHAN SIFAT FISIK IKAN SEBAGAI AKIBAT PENGGARAMAN SELAMA FERMENTASI AWAL PEMBUATAN PEDA

The Physical Properties Changes Of Fish During Initial Stage Fermentation Of "Pedah" Production

Abstract

"Pedah" is a salted fermentedfood, ussually made from marine fish like Mackerels (Rastrelliger neglectus). The process consist of two stage fermentation. There are many changes of fish quality  during fermentation. One of the changes is physical  properties that influence to the acceptability. This research studied the physical properties changes of fish during initial stage fermentation of "pedah" production. Mackerels were processed into "pedah" using varying salt·fish ratios content of I    :   2 and I   :  3,  then the water content, salt content, decreased of weight, water activity, water holding capacity (WHC), texture, color,and relative myoglobine• metmyoglobine content were analyzed on day 0, I, 4, and 7. The result showed that during first fermentation period of "pedah" production, the water activity, water holding capacity, and fish weight decreased in paralel with the decreasing water contetnt and the increasing of salt content. Longer period of first fermentation  and more salt added caused the increasing of hardness and the decreasing of color.