BY-PRODUCT UTILIZATION OF JAMBAL ROTI SALTED FISH AS THE RAW MATERIALS FOR MAKING FISH SAUCE

• Main Authors: Wijayanti E., Herry, Nusaibah
• Format: Article
• Language: English
• Published: Russian Journal of Agricultural and Socio-Economic Sciences 2019-07-01
• Series: Russian Journal of Agricultural and Socio-Economic Sciences
• Subjects: Fish sauce; jambal roti; salting residual liquid
• Online Access: https://rjoas.com/issue-2019-07/article_48.pdf

Pangandaran is the “jambal roti” processing center. The by-product of the “jambal roti” processing (salting residual liquid) can cause environmental problems. This study aimed at utilizing the by-product of the “jambal roti” processing as the raw material for making fish sauce. The method used was experimental involving three treatments and using the dose of salting residual liquid of 100%, 75% and 50% of the total production of fish sauce as much as 1 L. Every treatment was added with 10% salt and 25% starter (Aspergillus oryzae) and fermented for 30 days. The observed variables follow the standard of fish sauce quality requirements according to SNI for fish sauce No.01-4271-1996, including pH, salinity (NaCl), total-N, heavy metal contamination, and microbial contamination. The pH and heavy metal contamination in the fermented liquids (fish sauce) are in accordance with the SNI for fish sauce No. 01-4271-1996. Also, microbial contamination does not have a potential to cause disease and is safe for consumption. After being fermented for 30 days, the total-N increased. The highest total-N was obtained at treatment III (50% of salting residual liquid) or equal to 8465.19 mg/L. Therefore, it can be concluded that the by-product of the “jambal roti” processing has the potential to become the raw material for making fish sauce.