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All Journal JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE)
Restu Restu
Fakultas Perikanan Universitas Kristen Palangka Raya
Veterinary

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Pengolahan Wadi Ikan Bawal Air Tawar (Colossoma macropomum) Restu Restu
JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) Vol 7, No 2 (2018): Desember 2018
Publisher : Fakultas Peternakan Universitas Kristen Palangka Raya

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Abstract

“Wadi” is a processed product from fish or meat, through the salting process and added with samu as a medium for the growth of lactic acid bacteria, then followed by a fermentation process for 3 to 5 days, resulting in a distinctive aroma and mild sour taste of fermented products. Processing “wadi” of Tambaqui (Colossoma macropomum) was done to find out whether Tambaqui can be made into a wadi with a distinctive taste. The results showed that the wadi of Tambaqui was highly favored by panelists with organoleptic value (taste) = 7.66 on the hedonic scale with attractive appearance criteria, wadi distinctive odor but not too stinging, consistency of compact flesh and savory taste and not salty, nutritional value as follows: moisture content 58.74 %; protein content 21.75%; and fat content 0.60%. Keywords : Tambaqui (Colossoma macropomum), “wadi”, organoleptic test, nutritional value.
Pengaruh Penambahan Gula Aren (Arenga pinnata Wurmb Merrill) Terhadap Cita-Rasa Wadi Ikan Patin (Pangasius sp.) Restu Restu
JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) Vol 3, No 1 (2014): Juni 2014
Publisher : Fakultas Peternakan Universitas Kristen Palangka Raya

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“Wadi” is one of the traditional products which are highly preferred in Central Kalimantan and South Kalimantan. It is produced through a fermentation process for a minimum of 7 days, but the taste is still not obtained maximum. This study aims to determine the effect of adding palm sugar (Arenga pinnata Wurmb Merrill) to the taste of wadi from catfish in order to the adopted by people. The results showed that the best treatment in this study was the addition of palm sugar as much as 2.5%, and the nutritional values of wadi are follows: 27.86% of protein, 2.22% of fat, and 61.11% of water content. The mean value of organoleptic with criteria of like level given by seven trained panelists on appearance, aroma and taste is 7,71.
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