The Effect of Salt Concentration and Natural Preservative Atung on the Organoleptic of the Tongkol Salted Fish (Euthynnus affinis) | ||
| Egyptian Journal of Aquatic Biology and Fisheries | ||
| Article 45, Volume 29, Issue 1, January and February 2025, Pages 819-829 PDF (561.69 K) | ||
| DOI: 10.21608/ejabf.2025.406537 | ||
| Author | ||
| Hutauruk et al. | ||
| Abstract | ||
| The purpose of this research was to determine the organoleptic quality of Tongkol salted fish (Euthynnus affinis) with a combination of salt soaking and natural preservative atung (Parinarium glaberimum, Hassk). The salt concentrations used were 6% (A1) and 8% (A2), while the concentrations of atung used were 2% (B1), 3% (B2), and 4%. (B3). Organoleptic observations include appearance, smell, taste, and texture. The research results showed that the best organoleptic quality of Tongkol salted fish (Euthynnus affinis) was in treatment A1B1 with a salt concentration of 6% and a 2% brine, achieving an appearance score of 8.7 with specifications of clean, very bright specific type, a smell score of 8.6 with a strong specific type, a taste score of 8.4 with a salty specific type, and a texture score of 8.8 with specifications of solid and dry. The research results have met the quality and safety standards for dried salted fish. | ||
| Keywords | ||
| Dried salted fish; Atung powder; Organoleptic | ||
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