Research article
Effect of Salt Concentration on Organoleptic and Microbiological Attributes of Mackerel scad (Decapterus macarellus)

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Abstract

The salting is one of the traditional methods of processing fishery products that have an important role both in business and efforts to fulfill protein. The purpose of this study was to determine the effect of salt concentration and soaking time on the sensory value of flying fish. The organoleptic testing, total plate count, and analysis using a completely randomized design (CRD). Salting of fish with the total water method used is 4.5 liters using bulk salt for the treatment of A1 300 grams, A2 1 kg and A3 1.5 kg. The process of drying saltting fish using sunlight during the drying process from the morning at 08.00-16.00 WIT depending on the weather conditions drying process 3-5 days with an average temperature of 28-33 oC. Organoleptic test results of salting flying fish that have the best value, namely for the appearance with A3 treatment for salt concentration of 1 Kg with a value of 8.84, for the A2 salt odor concentration of 1 Kg with a value of 8.56, taste A2 with a salt concentration of 1 Kg with a value of 8.12, A3 texture for 1.5 Kg salt concentration with a value of 8.76. Meanwhile, for the ALT test, the smallest bacterial value is 1 Kg A2 with a value 1.1. Thus, salted fly fish products are still suitable for consumption.

Keywords

Influence salt, quality, taste, fish flying

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Funding Information

UMMU Ternate

Competing interest

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Conflict of interest

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Ethical approval acknowledgements

No ethical approval required for this article. All procedures followed were in accordance with the ethical standards of the responsible committee on human experimentation (institutional and national) and with the Helsinki Declaration of 1975, as revised in 2008 (5)

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Data sharing not applicable to this article as no datasets were generated or analysed during the current study, and/or contains supplementary material, which is available to authorized users.

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Bibliographic Information

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Cite this article as:

Husen, A., Talib, A., Hairil, J., & Jamlaay, F., 2021. Effect of Salt Concentration on Organoleptic and Microbiological Attributes of Mackerel scad (Decapterus macarellus). Agrikan: Jurnal Agribisnis Perikanan 14(2): 396-402. https://doi.org/10.29239/j.agrikan.14.2.396-402
  • Submitted
    21 June 2021
  • Published
    19 October 2021
  • Version of record
    14 January 2023
  • Issue date
    31 October 2021
  • Academic subject
    Fisheries

Keywords

Copyright

Copyright © 2023 The Author(s)

AzisHusen, Staf Pengajar PRodi THP, Fakultas Pertanian UMMU Ternate. Universitas Muhammadiyah Maluku Utara, Indonesia.

azishusen69@gmail.com

AhmadTalib, taf Pengajar Prodi THP, Fakultas Pertanian UMMU Ternate. Universitas Muhammadiyah Maluku Utara, Indonesia.

madoks75@yahoo.co.id

JumahirHairil, Alumni Prodi THP, Fakultas Pertanian UMMU Ternate. Universitas Muhammadiyah Maluku Utara, Indonesia.

hairil@gmail.com

FritsJamlaay, Staf Pengajar Prodi Akuakultur, Fakultas Sains Teknologi dan Kesehatan, Universitas Hein Namotemo, Indonesia. Universitas Hein Namotemo, Indonesia.

fritstroy@gmail.com
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