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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia
Endang Elminah
Department of Chemistry, Mathematics and Natural Sciences Faculty, Tanjungpura University, Prof. Dr. H. Hadari Nawawi Street, Pontianak, Indonesia 78124. Telephone/Facsimile.: (561)577963
Agriculture, Biological Sciences & Forestry

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Chemical and Microbiological Properties of Buduk, A Commercial Fish Sauce from West Kalimantan Risa Nofiani; Endang Elminah; Puji Ardiningsih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281 KB) | DOI: 10.17844/jphpi.v22i3.29230

Abstract

Buduk is a fish sauce prepared by fermenting fresh small fish with various ingredients such as sugar,roasted rice, vinegar or wine. This study was aimed to assess the physicochemical and microbiologicalproperties of commercial buduk in the Province of West Kalimantan. The Buduk had pH 5-55, moisture52.35%, salt 1.96%, titrated acid 10.80%, free amino nitrogen 1.83 mmol/g, free fatty acid 17.96%, ethanol0.95%, total of mesophilic bacteria 4.81 log CFU/g and lactic acid bacteria 2.09 CFU/g, but no pathogenicbacteria detected. Each commercial buduk showed different physicochemical properties probably causedby variation in recipe of each producer. The microbiological properties did not significantly different but theTMAB found more than the threshold value indicating
Co-Authors Puji Ardiningsih Risa Nofiani