The Effect of Salt and Acid on Physicochemical, Microbiological and Organoleptic Properties of Salted Fermented Mackerel (Rastrelliger Brachysoma)

• DOI: 10.46300/91011.2022.16.24
• Publication Date: 2022-01-27T12:08:48Z
• Authors: Subiyanto Subiyanto; Evi Liviawaty; Emma , Rochima; Asti Sawitri; Siti Ainun Nisah; Eddy Afrianto
• Keywords: Starter; Organoleptic; Salting

This paper aims to find the best composition for adding salt manufacture of fermented mackerel (Restrelliger Branchysoma). The addition in sufficient quantities can kill microbes or pathogenic bacteria but produce a taste that is too salty. one causes lack public interest consuming salted fish. acid solution and starter an effort reduce content used, besides it grow lot microbes. In this paper, carried out. results obtained making using vinegar with fermentation time 14 days most effective treatment producing products. has aroma liked accepted by panelists produces distinctive, savory not so salty taste.