The effect of soaking in salt and atung (Parinarium glaberium, Hassk) on the quality of dried salted tongkol (Auxis thazard).

Abstract

Abstract The study on the effect of soaking in salt and atung (Parinarium glaberimum, Hassk) has been conducted to investigate the quality of dried salted frigate tuna (Auxis thazard). There were 4 treatments of soaking in salt and atung applied in this study and a single soaking treatment in 25% salt concentration as control. Qualities parameter tested consists of objective tests i.e. the yield, water content, protein content, salt content, peroxide number, and TPC (Total Plate Count), and subjective tests consist of: appearance, smell, taste, and texture. The result of the research showed the yield of dried salted frigate tuna obtained through gradual soaking in salt and atung was ranged from 44.66% – 45.35%, while the yield obtained through single soaking salt treatment was 50.20%. Quality of dried salted frigate tuna objectively obtained through gradual soaking in salt and atung for water content, protein content, salt content, peroxide number and TPC (Total Plate Count), were 30.29 – 32.53%, 59.82 – 63.16%, 3.62 – 5.28%, 0,00 – 0,12 mg.eq./g, and 2.17 – 2.95 (Log X) or 1.48 – 8.91 × 102 CFU respectively, while for single soaking in salt 25% were 36.13%, 55.92%, 7.87, 0.27 mg eq./g and 2.21 (Log X) or 1.62 x 102 CFU respectively. Quality of dried salted frigate tuna subjectively obtained through gradual soaking in salt and atung for appearance, smells, taste and texture were 7.1–7.9, 7.0–7.7, 7,0– 7.9, and 7.0 – 7.7 respectively, while single soaking in salt were 7.2, 6.8, 6.9 and 7.0 respectively.