Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil
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The effect of different salting methods on the quality of salted barracuda fish (Sphyraena barracuda) in Barru Regency
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Abstract
This study aimed to know the effect of salting methods with different concentrations on the quality and organoleptic value of salted barracuda fish (Sphyraena barracuda). This research was conducted from June to July 2020 at the Sumpang Binangae Fish Port, Mangempang Village, Barru Regency. The research method used was an experimental method with four treatments, namely treatment A (salting barracuda with 15% salt concentration), treatment B (salting barracuda with a dry method using 20% salt concentration), treatment C (salting barracuda with a wet method using 15% salt concentration), and treatment D (salting barracuda with a wet method using 20% salt concentration and soaked for six hours). Data analysis used the ANOVA test. The results showed that the highest average value of waer content in sample C was 28.16%. The highest average values of ash and salt content in sample B were 22.11% and 12.38%. The highest average ALT value in sample C was 1.1x104 colonies, while the highest average organoleptic value was in sample D 8.67. This study concludes that the salting of salted barracuda has a significant effect on water content, ash content, salt content, and ALT. The results of the ANOVA for the organoleptic value in terms of appearance, smell, texture, and taste had a significant effect while the organoleptic value of fungi had no significant affected.
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Introduction
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Material and Methods
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Results
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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
Cite this article as:
-
Submitted
30 June 2023 -
Revised
11 July 2023 -
Accepted
21 July 2023 -
Published
30 July 2023 -
Version of record
11 September 2023 -
Issue date
30 November 2023
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Academic subject
Fishery Technology
Keywords
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