The Effect of Salt Concentration and Natural Preservative Atung on the Organoleptic of the Tongkol Salted Fish (Euthynnus affinis) | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 45, Volume 29, Issue 1, January and February 2025, Page 819-829 PDF (561.69 K) | ||||
| DOI: 10.21608/ejabf.2025.406537 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Hutauruk et al. | ||||
| Abstract | ||||
| The purpose of this research was to determine the organoleptic quality of Tongkol salted fish (Euthynnus affinis) with a combination of salt soaking and natural preservative atung (Parinarium glaberimum, Hassk). The salt concentrations used were 6% (A1) and 8% (A2), while the concentrations of atung used were 2% (B1), 3% (B2), and 4%. (B3). Organoleptic observations include appearance, smell, taste, and texture. The research results showed that the best organoleptic quality of Tongkol salted fish (Euthynnus affinis) was in treatment A1B1 with a salt concentration of 6% and a 2% brine, achieving an appearance score of 8.7 with specifications of clean, very bright specific type, a smell score of 8.6 with a strong specific type, a taste score of 8.4 with a salty specific type, and a texture score of 8.8 with specifications of solid and dry. The research results have met the quality and safety standards for dried salted fish. | ||||
| Keywords | ||||
| Dried salted fish; Atung powder; Organoleptic | ||||
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