Tongkol (Euthynnus affinis) fermentation on organoleptics and its biochemistry

International Journal of Life Sciences

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Field Value
 
Title Tongkol (Euthynnus affinis) fermentation on organoleptics and its biochemistry
 
Creator Darmadi, Ni Made
Semara, Dewa Gede
Kawan, I Made
 
Subject bromelin
euthynnus affiis
fermentation
free fatty acid
papain
 
Description The technology to improve the quality of feed ingredients is fermentation. In general, all fermentation end products usually contain compounds that are simpler and easier to digest than the original ingredients. Tongkol fish can be fermented into Fermented Tongkol (Euthynnus affinis). The research method used was a completely randomized design with three treatments and three replications. The treatment used three types of ferment. Data were analyzed using ANOVA and LSD Advanced Test. The results showed that the best treatment was treatment using a combination of ferment 50% Bromelain with 50% Papain. with the results of test, namely: dissolved protein 17,447%, water content 71,781 %, free fatty acid (ffa) 1,941 %, total plate count  4.6x106 cfu, ph value 5,420, butyric acid 2,767 %, acetic acid 1,810 % and lactic acid 2,720 % and organoleptic favored by consumers.
 
Publisher Universidad Tecnica de Manabi
 
Date 2020-12-04
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://sciencescholar.us/journal/index.php/ijls/article/view/503
10.29332/ijls.v4n3.503
 
Source International journal of life sciences; Vol. 4 No. 3 (2020): December; 41-49
2550-6986
2550-6994
 
Language eng
 
Relation https://sciencescholar.us/journal/index.php/ijls/article/view/503/540
 
Rights Copyright (c) 2020 International journal of life sciences
http://creativecommons.org/licenses/by-nc-nd/4.0
 

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