Witono Y.,Jember Jl. Kalimantan I JemberEast Java |
Windrati W.S.,Jember Jl. Kalimantan I JemberEast Java |
Afrilia A.,Jember Jl. Kalimantan I JemberEast Java |
Prasvita I.N.,Jember Jl. Kalimantan I JemberEast Java
International Journal of ChemTech Research | Year: 2015
Fish inferior (Bibisan (Apogon albimaculoses), Baji-baji (Platycephalidae cymbacephallus), and Lidah (Cynoglossus lingua)) have a low economic value. One of effort to increase the economic value of the inferior fish and production as a better quality of food products is sweet fish sauce. This research, the process of making fish sauce by enzymatic hydrolysis using protease of biduri and papain. Flavor of fish sauce not only from hydrolysis but also from the addition of sugar. The addition of coconut sugar and caramel contribute in characteristics of fish sauce. The purpose of this research to obtain the addition of coconut sugar and caramel concentration is proper so as to produce inferior fish sauce with characteristics that good and the panel favored. The addition of coconut sugar treatments consisted of concentration (20, 25, and 30%) and caramel (5 and 10%).The results showed of viscosity of 41.41 mp, intensity of color (chroma) 15.99, dissolved solids 65.9%, protein dissolved 7.21 mg/mls, ash content 3.03%, levels of protein 4.6%, organoleptik 3.66 color, the scent of 3.45, 3.45 taste, viscosity 2.90, and the whole 3.41 (reather like until like). Test the effectiveness of the highest or best treatment is A2B1 (brown sugar 25% and caramel 5%) by value of 0.88. © 2015, Sphinx Knowledge House. All rights reserved.