Pengaruh Penambahan Humektan dan Ukuran Ikan Terhadap Mutu Produk Pengawetan Ikan yang Dihasilkan

Abstract

One of the ways in preventing fish from rotting is by adding humectant. This study experimented three percentages of three different humectant adding.This humectant adding is 40%, 30%, and 20% for two diffenrent sizes of fish big and small. The purpose was to find out whether adding humectant and sizes of fish influence protein, taste, color, aroma, and shell life product. The analysis used in this study is anava and continued by Duncan Multiple Range Test . The result shows that adding humectant and the size of fish influenced the protein content, color, and the taste of salted fish, however, they did not influence the aroma.