Production of fermented Euthynnus affinis fish sauce

• Main Author: Maulinawati - NIM : 21117020 , Hana
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/27670
• Institution: Institut Teknologi Bandung

<p align="justify">Fish sauce is clear brown liquid with umami and salty taste produce by fermentation of fish and salt. Traditional fermented fish sauce is produced about 6-12 months. By using pineapple (Ananas comosus) as additional protease, it reduces fermentation period. Continued fermentation is needed to create special characteristics of fish sauce. On the previous research, fish sauce fermentation has been done using 2 bacteria (Bacillus subtilis and Lactobacillus plantarum) and 2 yeasts (Rhodotorulla rubra and Zygosaccharomyces rouxii) as culture starter, isolated from fish sauce fermentation process. The aim of this research was to determine the dynamics, and also yeasts and bacteria’s role during cob fish fermentation process, as well as to determine characteristics of cob fish sauce based on protein content, flavor, and aroma. Fish sauce was produced through 2 steps. The first one was to obtain fish hidrolysate through the mixing of fish:pineapple (1:3) for 7 days. Fermentation was the second step, by adding inoculum to remove fishy aroma from the fish. Inoculum ratio variation were B. subtilis : L. plantarum : Z. rouxii : R. rubra 1:1:1:1 (variation A), 2:2:1:1 (variation B), and 1:1:2:2 (variation C) and control without inoculum added. During 60 days of fermentation process, the acidity (pH) and dynamics of microbial community were assayed. Every 10 days, dissolved protein concentration was also checked. Hedonic test, proximate analysis, and amino acid test were performed on the obtained fish sauce Result showed that Z. rouxii was dominant on all of the variation during fermentation process. Based on acidity (pH) determination, variation A,B, and C of the sauce did not have a significant difference, with pH 4.20-4.21, and control’s acidity is 4.16. The highest total protein content percentage was on variation C and control, with 5.9% and 5.82%, respectively. The dissolved protein content on variation C and control was 5.63% and 6.52%, respectively. Hedonic test results showed that fish sauce C had most liked clarity level, flavor, and aroma with the score of 7.5; 8.0; and 7. Based on amino acid analysis, variation C had a high content of glutamic acid, which was 5546.29 mg/kg. Based on the result, cob fish sauce variation C which fermented using pineapple and inoculum ratio B. subtilis : L. plantarum : Z. rouxii : R rubra 1:1:2:2 has the highest protein content and hedonic test score, and also contents amino acid that develops flavor.<p align="justify"> <br />