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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia MAJALAH BIAM Jambura FIsh Processing Journal Innovative: Journal Of Social Science Research INASUA: Jurnal Teknologi Hasil Perikanan
Trijunianto Moniharapon, Trijunianto
Universitas Pattimura
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Public Health Other

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Journal : Jambura FIsh Processing Journal

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The Effect Of Submerged Salt And Atung (Parinarium glaberium, Hassk) On The Quality Of Dried Salted Skipjack Tuna (Katsuwonus pelamis, Linn) Moniharapon, Trijunianto; Pattipeilohy, Fredy; Moniharapo, Erynola
Jambura Fish Processing Journal Vol 4, No 1 (2022): VOLUME 4 NOMOR 1, JANUARI 2022
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v4i1.12169

Abstract

The purpose of this study was to determine the effectiveness of submerged salt and atung (Parinarium glaberimum, Hassk) on the quality of dry salted skipjack tuna (Katsuwonus pelamis, Linn.). The treatment consisted of 2 factors, namely salt concentration (5, 10%) and atung concentration (3.4 and 5%). Data were analyzed using RAL (Completely randomized design followed by BNJ test. Parameters seen were water content, protein content, salt content and TPC content.The concentration of 10% atung 5% salt immersion was effective in producing water content, protein content, salt content and TPC content of dry salted skipjack tuna in order, namely: 28.31%; 67.02%; 4.60% and 6.2 x 103 colonies; salt 10% atung 4%: 27.68%; 68.63%; 3.65% and 2.0 x 104 colonies; salt 10% or 3%: 27.38%; 69.23%; 3.10% and 5.9 x 103 colonies; salt 5% atung 5%: 27.30%; 66.23%; 5.25% and 5.9 x 103 colonies; salt 5% atung 4%: 30.54%; 65.94%; 2.95% and 3.6 x 103 colonies; salt 5% atung 3%: 28.80%; 65.20%; 5.20% and 1.9 x 104 colonies; and 25% control: 32.34%; 54.31%; 13.5% and 2.3 x 103 colonies. Protein denaturation that occurred in the processing of dried salted skipjack tuna with salt and atung graded immersion treatment was between about 1.6 - 7.3%, while the control was 22.8%.
Co-Authors Anggrei Viona Seulalae Basyarewan, Aliska W. Fredy Pattipeilohy, Fredy Hursepuny, Joshua J. Loppies, Cindy R. M. Mailoa, Meigy Mailoa, Meigy N. Moniharapo, Erynola Moniharapon, Anggiolen Moniharapon, Debby D. Ohoira, Jouwel K. Pattipeilohy, Freddy Sormin, Raja B. D. Wajo, Emelia