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8/16/2021 (949 unread) - [email protected] - Yahoo Mail - Re: Request from ICBiotech (2019 Annual Reports)
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Sep 14, 2020 at 12:16 PMPrint Raw message
Re: Request from ICBiotech (2019 Annual Reports)
YAMASHITA Keiko <[email protected]>To: [email protected]
2 Files 284.7kB Download All
Submission-…Download
Karyantina-3…Download
Dear Ms. Merkuria Karyantina
Good afternoon ! Fujiyama sensei has checked your article. In the article that we have sent you back, the red color words are what wehave revised. Please kindly check if they are okay for you. The words or expressions that have yellow background are the ones that wecan not understand or we would like to check. Please kindly review them. Also, we have sent you the list of publication. We can not find the publication year for article No.2 and No.5, so pleasekindly tell us the year. We are sorry for this late reply.
Sincerely yours,
YAMASHITA Keiko
========================================================== 国立大学法人大阪大学 生物工学国際交流センター International Center for Biotechnology, Osaka University 山下 景子(YAMASHITA Keiko Ms.)
〒565-0871 大阪府吹田市山田丘2-1 2-1 Yamada-oka, Suita, Osaka 565-0871, Japan
TEL:+81-(0)6-6879-7455 FAX:+81-(0)6-6879-7454 E-mail: [email protected] ==========================================================On 2020/06/29 12:07, [email protected] wrote: Dear Fujiyama Sensei.
The following is a list of publications for April 2019 - March 2020 fromMerkuria Karyantina.
Also sent an article, I hope that the article can be published in the IC BiotechAnnual Report Osaka.
Thank you for your attention and accepting my request
Best Regard Merkuria Karyantina
On Thursday, June 11, 2020, 11:46:15 AM GMT+7, YAMASHITA Keiko<[email protected]> wrote: Dear UNESCO Alumni, Warm Greeting from Osaka University We hope this mail finds you well. As mentioned in our letter (attached file), we are planning to issue Annual Report of ICBiotech 2019. We would like to have the opportunity to introduce your performance in FY2019 in our Annual Report.
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8/16/2021 (949 unread) - [email protected] - Yahoo Mail - Re: Request from ICBiotech (2019 Annual Reports)
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It would be pleased if you could submit reprints of academic papers. Due date of submission is June 30(Tue) 2020. We are sorry to take your time. Thank you very much for your cooperation. Best Regards, FUJIYAMA Kazuhito, PhD. Director/Professor, International Center for Biotechnology Osaka University * Please send back to Administrative assistant at ICBiotech YAMASHITA Keiko ========================================================== International Center for Biotechnology, Osaka University YAMASHITA Keiko 2-1 Yamada-oka, Suita, Osaka 565-0871, Japan TEL:+81-(0)6-6879-7455 FAX:+81-(0)6-6879-7454 E-mail: [email protected] ==========================================================
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To. Fujiyama senshei
thank you for the opportunity to publish the research results on
The following is sent the revision of the article and the revision of thepublication list. Thank you very much
best regard Merkuria Karyantina
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Sep 28, 2020 at 7:07 AMPrint Raw message
Re: Revision article
YAMASHITA Keiko <[email protected]>To: [email protected]
Dear Ms. Merkuria Karyantina
Thank you for sending the article. We will check it and contact you again.
Sincerely yours,
YAMASHITA Keikko
========================================================== 国立大学法人大阪大学 生物工学国際交流センター International Center for Biotechnology, Osaka University 山下 景子(YAMASHITA Keiko Ms.)
〒565-0871 大阪府吹田市山田丘2-1 2-1 Yamada-oka, Suita, Osaka 565-0871, Japan
TEL:+81-(0)6-6879-7455 FAX:+81-(0)6-6879-7454 E-mail: [email protected] ==========================================================
On 2020/09/26 12:53, [email protected] wrote: > To. Fujiyama senshei > > thank you for the opportunity to publish the research results on > > The following is sent the revision of the. > Thank you very much > > best regard > Merkuria Karyantina
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Sep 24, 2020 at 12:52 PMPrint Raw message
Re: Request from ICBiotech (2019 Annual Reports)
YAMASHITA Keiko <[email protected]>To: [email protected]
1 File 275.5kB
Submission-…Download
Dear Ms. Merkuria Karyantina
Good afternoon ! Fujiyama sensei has checked your article again. The way of revising is same as last time. Please kindly check and revise it. Thank you for your kind cooperation.
Sincerely yours,
YAMASHITA Keiko ========================================================== 国立大学法人大阪大学 生物工学国際交流センター International Center for Biotechnology, Osaka University 山下 景子(YAMASHITA Keiko Ms.)
〒565-0871 大阪府吹田市山田丘2-1 2-1 Yamada-oka, Suita, Osaka 565-0871, Japan
TEL:+81-(0)6-6879-7455 FAX:+81-(0)6-6879-7454 E-mail: [email protected] ==========================================================On 2020/09/14 14:16, YAMASHITA Keiko wrote: Dear Ms. Merkuria Karyantina
Good afternoon ! Fujiyama sensei has checked your article. In the article that we have sent you back, the red color words are what wehave revised. Please kindly check if they are okay for you. The words or expressions that have yellow background are the ones that wecan not understand or we would like to check. Please kindly review them. Also, we have sent you the list of publication. We can not find the publication year for article No.2 and No.5, so pleasekindly tell us the year. We are sorry for this late reply.
Sincerely yours,
YAMASHITA Keiko
========================================================== 国立大学法人大阪大学 生物工学国際交流センター International Center for Biotechnology, Osaka University 山下 景子(YAMASHITA Keiko Ms.)
〒565-0871 大阪府吹田市山田丘2-1 2-1 Yamada-oka, Suita, Osaka 565-0871, Japan
TEL:+81-(0)6-6879-7455 FAX:+81-(0)6-6879-7454 E-mail: [email protected] ==========================================================On 2020/06/29 12:07, [email protected] wrote: Dear Fujiyama Sensei.
The following is a list of publications for April 2019 - March 2020 from
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8/16/2021 (949 unread) - [email protected] - Yahoo Mail - Re: Request from ICBiotech (2019 Annual Reports)
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Merkuria Karyantina.
Also sent an article, I hope that the article can be published in the IC BiotechAnnual Report Osaka.
Thank you for your attention and accepting my request
Best Regard Merkuria Karyantina
On Thursday, June 11, 2020, 11:46:15 AM GMT+7, YAMASHITA Keiko<[email protected]> wrote: Dear UNESCO Alumni, Warm Greeting from Osaka University We hope this mail finds you well. As mentioned in our letter (attached file), we are planning to issue Annual Report of ICBiotech 2019. We would like to have the opportunity to introduce your performance in FY2019 in our Annual Report. It would be pleased if you could submit reprints of academic papers. Due date of submission is June 30(Tue) 2020. We are sorry to take your time. Thank you very much for your cooperation. Best Regards, FUJIYAMA Kazuhito, PhD. Director/Professor, International Center for Biotechnology Osaka University * Please send back to Administrative assistant at ICBiotech YAMASHITA Keiko ========================================================== International Center for Biotechnology, Osaka University YAMASHITA Keiko 2-1 Yamada-oka, Suita, Osaka 565-0871, Japan TEL:+81-(0)6-6879-7455 FAX:+81-(0)6-6879-7454 E-mail: [email protected] ==========================================================
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Sep 26, 2020 at 10:53 AMPrint Raw message
Revision article
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To. Fujiyama senshei
thank you for the opportunity to publish the research results on
The following is sent the revision of the. Thank you very much
best regard Merkuria Karyantina
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Sep 30, 2020 at 11:10 AMPrint Raw message
Re: Revision article
YAMASHITA Keiko <[email protected]>To: [email protected]
1 File 268.5kB
Submission-…Download
Ms. Merkuria Karyantina
Thank you for sending us the article. Fujiyama sensei has checked your article, and we are pleased to publish your article in ICBiotech Annual Reports vol.41. We are going to publish the attached article, so please kindly check if it is fine for you.
Sincerely yours,
YAMASHITA Keiko
========================================================== 国立大学法人大阪大学 生物工学国際交流センター International Center for Biotechnology, Osaka University 山下 景子(YAMASHITA Keiko Ms.)
〒565-0871 大阪府吹田市山田丘2-1 2-1 Yamada-oka, Suita, Osaka 565-0871, Japan
TEL:+81-(0)6-6879-7455 FAX:+81-(0)6-6879-7454 E-mail: [email protected] ==========================================================
On 2020/09/26 12:53, [email protected] wrote: > To. Fujiyama senshei > > thank you for the opportunity to publish the research results on > > The following is sent the revision of the. > Thank you very much > > best regard > Merkuria Karyantina
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kar_yantina /Inbox
Oct 1, 2020 at 8:09 AMPrint Raw message
Re: Revision article
YAMASHITA Keiko <[email protected]>To: [email protected]
Dear Ms. Merkuria Karyantina
Thank you very much for your prompt correspondence. We really appreciate your cooperation. We will send you a notice when publishing Annual Report Vol.41.
Sincerely yours,
Administrative assistant at ICBiotech YAMASHITA Keiko========================================================== 国立大学法人大阪大学 生物工学国際交流センター International Center for Biotechnology, Osaka University 山下 景子(YAMASHITA Keiko Ms.)
〒565-0871 大阪府吹田市山田丘2-1 2-1 Yamada-oka, Suita, Osaka 565-0871, Japan
TEL:+81-(0)6-6879-7455 FAX:+81-(0)6-6879-7454 E-mail: [email protected] ==========================================================On 2020/09/30 14:58, [email protected] wrote: To : Fujiyama Sensei
thank you for being given the opportunity to publish my research results.
My article (which attached), I was checked, and I am fine for me. Thank you very much.
Sincerely yours, Merkuria Karyantina
On Wednesday, September 30, 2020, 11:10:42 AM GMT+7, YAMASHITAKeiko <[email protected]> wrote: Ms. Merkuria Karyantina Thank you for sending us the article. Fujiyama sensei has checked your article, and we are pleased to publish your article in ICBiotech Annual Reports vol.41. We are going to publish the attached article, so please kindly check if it is fine for you. Sincerely yours, YAMASHITA Keiko ========================================================== 国立大学法人大阪大学 生物工学国際交流センター International Center for Biotechnology, Osaka University 山下 景子(YAMASHITA Keiko Ms.) 〒565-0871 大阪府吹田市山田丘2-1 2-1 Yamada-oka, Suita, Osaka 565-0871, Japan TEL:+81-(0)6-6879-7455 FAX:+81-(0)6-6879-7454 E-mail: [email protected] ========================================================== On 2020/09/26 12:53, [email protected] wrote: > To. Fujiyama senshei > > thank you for the opportunity to publish the research results on > > The following is sent the revision of the. > Thank you very much > > best regard > Merkuria Karyantina
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Dec 25, 2020 at 1:14 PMPrint Raw message
Publication of ICBiotech Annual Reports vol.41 (2019)
YAMASHITA Keiko <[email protected]>Cc: 藤山先生 <[email protected]>
Dear UNESCO Alumni and involved Researchers,
I am pleased to announce that ICBiotech Annual Reports vol.41, FY2019 has been published and uploaded. Please visit the URL below to see the Annual Reports:
http://www.icb.osaka-u.ac.jp/AnnuRep/AnnuRep41/otobira.pdf
We appreciate so much for your help and cooperation on running the activities of ICBiotech.
Sincerely yours,
Kazuhito Fujiyama Director, ICBiotech, Osaka University
(Yamashita Keiko Ms.) -- ========================================================== International Center for Biotechnology, Osaka University YAMASHITA Keiko Ms. Working hours: Mon, Wed, Thu 9:00-14:45 / Fri 13:00-17:00
2-1 Yamada-oka, Suita, Osaka 565-0871, Japan TEL:+81-(0)6-6879-7455 FAX:+81-(0)6-6879-7454 E-mail:[email protected] ==========================================================
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1
Characteristics of Salted Catfish (Pangasius hypophthalmus)
with Salt Concentration Variations and Time of Fermentation
Merkuria Karyantina 1, Yustina Wuri Wulandari 1, and Fitri Kharismawati 1
1Faculty of Technology and Food Industry, Slamet Riyadi University, Surakarta
E-mail: [email protected]
Fish protein has a privilege that besides more digestible also contains amino
acids had a pattern similar to the pattern of amino acids in the human body. One
of the many types of fish consumed by people who are catfish (Pangasius
hypophthalmus). Catfish easily damaged so must preserve using NaCl. The process
of decay in fish can be caused mainly by the activity of enzymes found in the body
of the fish itself, the activity of microorganisms, or the oxidation process in the fat
body by oxygen from the air, in addition the fungus also causes damage to the fish.
The study evaluated the effect of salt concentration and time of fermentation on
the characteristics of salted fish. The research method with a completely
randomized design with 2 factors, the concentration of salt (20, 30, and 40%) and
time of fermentation (24, 36 and 48 h). Analysis is conducted on moisture, ash,
protein content, total plate count, total mold and sensory evaluation test. Research
showed that the best treatment in this study was in treatment salt content of 30%
and fermentation time 24 h. Characteristics of these treatments is 14.16% moisture
content, ash content of 2.87%, 5.73% protein content and organoleptic test results
saltiness (3.00 /saltness), crispness (1.60), color (2.50 Brown) and the overall
favorite (2.90). Total plate count 1.1 x 105 CFU/g and total mold 7.2 x 102 CFU/g.
Keywords: salted; catfish; fermentation; microorganism
INTRODUCTION
Fish has been commonly used as a source of animal protein. Fish protein has a
privilege that is easy to digest and contains amino acids with a pattern similar to the
pattern of amino acids in the human body. Advantages of utilizing fish meat as a protein
source is high protein (20%), containing slightly woven binder so easily digested,
although has high of fatty acid (0.1 - 2.2%) but 25% of this amount is an acid-
unsaturated fatty acids that humans need, cholesterol levels are very low, contains a
number of minerals (K, Cl, P, S, Mg, Ca, Fe, Zn, F, Ar, Cu and Y), vitamins A and D in
an amount sufficient for the human body. The fish meat can be accepted by all levels of
society.
Weakness of a fish's body has a high water content (80%) and pH close to
neutral so it is a medium for growing mold, spoilage bacteria and other microorganisms.
Meat fish is susceptible to autolysis so that the meat becomes soft.
The means often used to preserve fish are temperature modification (canning,
refrigeration and freezing), chemical means (use of salt and vinegar) and drying (natural
and artificial). Salting techniques there are two types, namely dry and wet salting
(Buckle, 1987).
2
One of the many fishes consumed by people is a catfish (Pangasius
hypophthalmus). Catfish is quite easy to find on the market, so it can become an
alternative source of animal protein. As with other fish products, catfish is easily
damaged so should need the effort to preserve the fish.
In fermentation need salt, which plays a role in the decomposition of the
compound is the enzyme of the fish, especially from the contents of the stomach and
microorganisms from fish. Bacteria that develop during fermentation with salt are
mainly from the type of Micrococcus, Bacillus, and Sarcina which have halotoleran
nature. High salt levels in the product, capable of inhibiting Staphylococcus aureus. Salt
causes the withdrawal of water from the food (fish) so Aw fish will be declined and the
growth of some microorganisms will be inhibited (Rahayu, et al. 1992).
Combination of pH and salt in many fermentation products tends to inhibit the
growth of microorganisms. During fermentation, pH is reduced below 5 and safe
processing depends on proper salt content, temperature control, and pH (Fernandes,
2009).
This study will assess the effect of salt concentration and fermentation time on
the quality of salted fish (jambal) catfish, to avoid microorganism and mold growth. The
concentration of salt used is 20, 30, and 40%. Factors used fermentation time is 24, 36
and 48 h. Salted fish products will be analyzed levels of protein, moisture content, ash
content and microbiology analysis (Total plate count and total mold).
METHODS
The design used was completely randomized design (CRD) with 2 factors.
Factor 1: the concentration of salt (G1: 20%, G2: 30%, G3: 40%). Factor 2: time of
fermentation (F1: 24 h, F2: 36 h, F3: 48 h). The data obtained by analysis of variance
(ANOVA) with a significant level of 5%. Then, if the calculation result is no real
difference followed by Tukey's test. Materials research is catfish, salt crystals,
chemicals for analysis is distilled water and chemicals for ash, water content (AOAC,
1992) and protein analysis (Mikro Kejhldal method), microbiology analysis (Total
Plate Count using Plate Count Agar + 5% NaCl and Total mold using Potatoes
Dextrose Agar + 5% NaCl) and sensory evaluation (with hedonic test).
Preparation of salted fish: fish cleaned and cut of visceral fish, cut with a
thickness of 3cm and added crystal salt. Then fermented for 24, 36, 48 h and washed
with fresh water. Fish dried 3-4 d, with the cabinet dryer. For sensory evaluation,
fermented fish fried with hot oil for 3 min.
RESULTS AND DISCUSION
a. Chemical Analysis
The water content of salted fish catfish showed a tendency to increase along
with the high salt concentration and fermentation time. According (Fernandes, 2009) that the salting process will stop after a proper balance between the solution in the fish
meat with a salt solution on the outside during certain salting. Rochima (2005) stated
that during the process of salting will happen salt penetration into the body of the fish
depends on the purity of the salt used. Some important factors that influence the
effectiveness of salting is salt concentration, temperature salting, the thickness of the
3
fish meat and the level of freshness of the fish. The length of time determined by the
speed of salting salt dissolves to form 'brine', the speed of the salt into the flesh of fish
and attract water, the amount of salt or brine density, temperature salting, size of the
fish.
Table 1. Chemical analysis
Salt concentration
(%)
Time of fermentation
(h)
Water
content (%)
Ash (%) Protein (%)
20 24 7.35 3.14 5.89
36 8.66 2.73 5.83
48 12.54 2.36 5.51
30 24 14.16 2.87 5.73
36 10.50 2.82 5.34
48 15.63 2.20 5.41
40 24 17.24 2.35 5.75
36 13.99 2.62 4.89
48 13.74 2.36 4.49
Note: The numbers followed by the same letters show no difference with DMRT test on
5% significance.
The high ash content is influenced by the raw materials used. Other materials
used are crystal salt, which is quite accounted ash content in the salted fish. The content
in between sea salt sodium chloride (> 80%) as well as other compounds such as MgCl2,
MgSO4, CaCl, and others, which is a mineral (Putri, 2011). The minerals in the salt
contribute to high levels of ash in the salted fish pangasius.
According to Rahmani (2007), administration of salt causes increase of mineral
salts (especially sodium) in the flesh of the fish so that the ash content is also increasing.
Average ash content tends to increase with increasing soaking time. This is due to
osmosis and if prolonged lead minerals (especially sodium) each person into the flesh of
the fish.
The protein content of salted fish catfish tend to decrease with the increase of
salinity and fermentation time. The highest protein content in this study is in treatment
salt content of 20% and fermentation time 24 h is 5.89%. According to Putri (2011),
NaCl can interact with proteins. In the salting process, protein will degraded. Average
protein content of salted catfish tends to decrease with increasing soaking time and
salinity. This is due to salting in the process so that the protein will be more soluble.
Kurniawan (2008) research on the effect of the concentration of the salt solution,
and the time of fermentation on the quality of fish sauce catfish, that the concentration
of salt solution 3% protein content which is greater than the concentration of salt
solution of 5 and 9%. This may occur due to inhibition of enzyme activity of protease
(bromelin enzyme) at concentrations higher salt solution so that the amount of protein
degraded into amino acids decreased.
4
b. Total Plate Count
Tabel 2. Total plate count (CFU/g)
Salt concentration (%) Time of fermentation (h)
24 36 48
20 1.4 x 105 1.0 x 105 4.2 x 103
30 1.1 x 105 3.2 x 104 2.0 x 103
40 9.4 x 104 8.3 x 103 7.8 x 102
The total bacteria in the fermented catfish decreased as the higher concentrations of
salt were added, from 105 to 102 CFU/g. This result is in agreement with Bakhiet, et al.
(2013) who reported that total bacterial count decrease, may be due to the presence of
high salt concentration in fessiekh so the pathogenic microorganism growth is
controlled.
Pathogenic bacteria, the most often associated with the living environment of fish,
were Vibrio parahaemolyticus and Clostridium botulinum. Combination of pH and salt
in many fermentation products tended to inhibit the growth of microorganisms. During
fermentation, pH is reduced below 5 and safe processing depends on proper salt content
and temperature control and pH (Fernandes, 2009) .
Total bacteria form this research was higher then Gassem (2017) research. Gassem
(2017) showed the microbial studies of salted-fermented fish revealed a total bacterial
count ranging from 2.81 to 4.72 Log CFU/g
c. Total Mold Count
The mold in the fermented catfish increases as the higher concentrations of salt
were added from 102 to 105 CFU/g.
Tabel 3. Total mold count (CFU/g)
Salt concentration
(%)
Time of fermentation (h)
24 36 48
20 4.2 x 103 8.3 x 103 9.4 x 104
30 7.8 x 102 3.2 x 104 1.4 x 105
40 2.0 x 103 1.0 x 105 1.1 x 105
Microbial action has been known to play a large role in the spoilage of fish.
Bacterial spoilage is characterized by softening of the muscle tissue and the production
of slime and offensive odors. Fungi generally prefer substrate with low water activity
and usually vary in dry samples. The water content in dried product is low and in favor
spore-former fungi as a result spreading of spores by air since fish is exposed to ambient
atmosphere (Suliemen, et al. 2014).
Total mold form this research was higher then Gassem (2017) research. Gassem
(2017) showed the microbial studies of salted-fermented fish revealed yeast and mold
counts ranging from 0.48 to 3.14 Log 10.
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d. Sensory Evaluation
Tabel 4. Sensory evaluation
Salt concentration
(%)
Time of fermentation
(h)
Taste Crispnes Color Overall
appearance
20 24 3.80 2.20 3.10 2.30
36 3.20 2.00 1.50 2.80
48 3.60 2.10 2.50 2.90
30 24 3.00 1.60 2.50 2.90
36 3.50 2.10 1.40 2.50
48 3.50 1.60 2.80 2.80
40 24 2.90 2.10 2.00 2.70
36 3.30 2.10 1.80 2.10
48 3.30 1.80 2.10 2.20
Note: The numbers followed by the same letters show no difference with DMRT test on
5% significance.
Saltiness in salted catfish showed no significant difference. All panelists assess
salted fish products catfish tasted salty. The salty taste of the highest in the judgment of
the panel was in treatment salt content of 20% and fermentation time 24 h, which was
3.80 (salted).
Results of analysis on variance of crispness showed no significance between
treatments. The panelists rate the less crunchy salted catfish. Crispness also
demonstrated by the high water content of salted fish in this study was higher than the
ISO standard. The highest value of crispness on salted catfish was on the treatment of
20% salt content and fermentation time 24 h was 2.20 (not crunchy). This was
consistent with the results of the analysis of water content in this study, in which the
same treatment, the water content showed the lowest score.
Results of analysis on variance of color salted fish showed no significance
between treatments. Panelist not consistant to describe the color of salted fish. The
higher value indicates the color of dried catfish increasingly dark brown. According to
Rahmani, et al (2007), a salt containing Fe and Cu compounds can lead anchovies dirty
brown or yellow. The salted catfish, before being tested by the panelists, salted fish
frying, the frying process is not same of temperature and time, can cause inconsistent
ratings panelists. Color of salted catfish in the judgment of the panel was in treatment
salt content of 20% and a 24-h fermentation period is equal to 3.10 (brown).
Results of analysis on variance of overall appearance salted catfish showed no
significantly different combinations. Table 4 shows that the overall favorite salted
catfish according to panelist was in treatment salt content of 30% and fermentation time
24 h and 20% salt content and fermentation time of 48 h, with a value of 2.90 (,
although not statistically significantly different. Average panelists assess not
particularly found of salted fish products. This is possible because of the tested products
containing high levels of salt, so it is very pronounced saltiness. At the time of testing
by the panelists, the fish is served with the frying process and tested directly into the
panel in the form of fried fish with no other additives, so that the salty taste was very
pronounced and less panelists liked. Salted fish is usually consumed by the public in the
form of a side dish of rice friend and not as a snack (ready to eat).
6
This results diferent with Ormanci et al (2015) research. Ormanci et al (2015)
showed predominant characteristics of lakerda (pickled bonito) were perceived as
broken white (4.7) and uniform (3.9) for color evaluation. Salted fish odor (4.5) and
sweet odor (4.2) were observed as typical attributes of lakerda. The flavor of lakerda
was dominantly described by panelist as “salted fish” (4.2) and “salty” (4.0). In
addition, predominant texture was perceived as chewy (3.6) and cohesive (3.5) followed
by soft (3.1) and juicy (3.0). Although lakerda is produced by salting techniques, there
are differences from other salted fish products in terms of sensorial properties.
CONCLUSION
1. Salt concentration and fermentation time was optimal in salted catfish, the salt
content of 30% and fermentation time 24 h.
2. Total plate count in salted Pangasius was decreased the higher concentrations of
salt were added, from 105 to 102 CFU/g.
3. Total mold in the fermented catfish increased as the higher concentrations of salt
were added, from 102 to 105 CFU/g.
4. Characteristics of salted catfish was 14.16% water content, ash content of
2.87%. 5.73% protein content and sensory test results saltiness 3.00, 1.60
crispness, color 2.50 and overall 2.90.
ACKNOWLEDGMENT
This research was financially supported by Slamet Riyadi University.
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