Aplication of Natural Preservative “Atung” (Parinarium Glaberimum, Hassk) on Enzymatic Fish Sauce Nutrition Produced of Tuna Loin Waste in Parigi Wahai Village North Seram Sub-district Central Maluku District

Trijunianto Moniharapon, Fredy Pattipeilohy, R. Sormin

Abstract

The aim of this study is to find out the effect of “atung” (Parinarium glaberimum, Hassk) applications as natural preservative for washing of red tuna flesh, salt concentration and long fermentation with pineapple extract (3 times) on the nutrition and calorie value of fish sauce. The nutrition content of fish sauce i.e. water, protein, fat, ash, and carbohydrate, treated by washing without atung solution, added 15% salt, at fermentation range 3 days, (K1) were 61.42%, 5.68%, 0.32%, 5.86%, and 10.19%; respectively with a calorie value 66.4 kcal. Fish sauce with the same as previous treatment but 4 days of fermentation (K2) were: 63.26%, 5.36%, 0.72%, 5.53%, and 8.55% respectively with a calorie value 62.1 kcal. The nutrition content of fish sauce i.e. water, protein, fat, ash, and carbohydrate, treated by washing without atung solution, added 20% salt, at fermentation range 3 days, (K3) were 63.34%, 5.62%, 1.08%, 5.87%, and 9.31% respectively with a calorie value 69.4 kcal. Fish sauce with the same as previous treatment but 4 days of fermentation (K4) were: 60.42%, 5.53%, 0.71%, 5.94% and 12.22% respectively with a calorie value 77.4 kcal. The nutrition content of fish sauce i.e. water, protein, fat, ash, and carbohydrate, treated by washing without atung solution, added 20% salt, at fermentation range 2 days, (K5) were 62.32%, 3.51%, 0.61%, 4.92%, and 9.39% respectively with a calorie value 57.1 kcal, and the nutrition content of fish sauce i.e. water, protein, fat, ash, and carbohydrate, treated by washing atung solution, added 20% salt, at fermentation range 2 days (K6) were: 57.66%, 3.62%, 0.30%, 5.91% and 10.07% with a calorie value 57.5 kcal.

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in Harvard Style

Moniharapon T., Pattipeilohy F. and Sormin R. (2020). Aplication of Natural Preservative “Atung” (Parinarium Glaberimum, Hassk) on Enzymatic Fish Sauce Nutrition Produced of Tuna Loin Waste in Parigi Wahai Village North Seram Sub-district Central Maluku District. In Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC, ISBN 978-989-758-540-1, pages 5-11. DOI: 10.5220/0010506800003108


in Bibtex Style

@conference{6th fiac20,
author={Trijunianto Moniharapon and Fredy Pattipeilohy and R. Sormin},
title={Aplication of Natural Preservative “Atung” (Parinarium Glaberimum, Hassk) on Enzymatic Fish Sauce Nutrition Produced of Tuna Loin Waste in Parigi Wahai Village North Seram Sub-district Central Maluku District},
booktitle={Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,},
year={2020},
pages={5-11},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0010506800003108},
isbn={978-989-758-540-1},
}


in EndNote Style

TY - CONF

JO - Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,
TI - Aplication of Natural Preservative “Atung” (Parinarium Glaberimum, Hassk) on Enzymatic Fish Sauce Nutrition Produced of Tuna Loin Waste in Parigi Wahai Village North Seram Sub-district Central Maluku District
SN - 978-989-758-540-1
AU - Moniharapon T.
AU - Pattipeilohy F.
AU - Sormin R.
PY - 2020
SP - 5
EP - 11
DO - 10.5220/0010506800003108