The effect of addition of biostarter “bekasam” on the quality and characteristics of fermented catfish (Pangasius sp.) sausage
Abstract
Fermented fish sausage is one of the processed fish meat products that utilizes the role of Lactic Acid Bacterias (LABs). To accelerate the fermentation process of sausages, it is necessary to add a starter culture in the form of a fermented fish substrate (bekasam) which contains a lot of lactic acid bacterias. This research was conducted using an experimental method and arranged using a Randomized Block Design (RBD). The treatments applied were differences in the concentration of bekasam added, as much as 0%, 2%, 4%, and 6% of the weight of the fish meat, then fermented at room temperature for 6 days. The results showed that the treatment of adding bekasam substrate with a concentration of 4-6% produced the best fermented catfish sausage, which was mostly preferred by panelists. The best fermented sausages produced was characterized with attractive appearance, uniform, consistent, and bright, smell fermented product aroma, a spicy but no fishy aroma, a delicious taste, quite sour as fermented tasted, with quite soft and compact texture. The fermented sausages have pH value 5.00, Aw value 0.77, total acid content 0.66%, TVB-N value 12.31 mgN/100 gs and total LABs obtained 6.9 x 106 cfu/g.
