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All Journal Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE)
Anni Nuraisyah
Politeknik Negeri Jember, Indonesia
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy Environmental Science

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Chitosan and Drying Temperature Optimization on the Quality of Bage Lemuru Fish using RSM Methods Chairul Anam Afgani; Mikhratunnisa; Sofyan Hadi; Nurul Amri Komarudin; Anni Nuraisyah; Rhestu Isworo
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 11 No. 1 (2023): June 2023
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v11i1.167

Abstract

Bage is a traditional fermented fish in Sumbawa made from lemuru fish (Sardinella lemuru). The aims of this study were to determine the chemical properties (moisture content and crude protein), microbial properties, and the panellist’s preferences for bage fish products after the addition of chitosan during the process. Optimization analysis using Response Surface Methodology showed that the temperature acquired was 60.93˚C. The chitosan concentration amounted to 3.51%, resulting in a water content of 23.47% and protein content of 49.91%. The number of microbial colonies in all treatments did not exceed the maximum limit of salted fish category product, based on SNI 8273 – 2016, but the fungal growth was found in samples with a temperature of 53 and 55˚C on the 20th day. The highest level of panellist preference for taste and aroma of bage fish was at a treatment temperature of 60 ° C with the addition of chitosan 4.62%, whereas the best texture was obtained by treatment at a temperature of 53˚C with the addition of 4.62% chitosan
Co-Authors Afgani, Chairul Anam Mikhratunnisa, Mikhratunnisa Nurul Amri Komarudin Rhestu Isworo Sofyan Hadi