Ecology, Environment and Conservation Paper

PROTEIN, AMINO ACIDS AND ORGANOLEPTIC QUALITY OF SARDINE BAKASANG WITH PINEAPPLE CRUSHED INTRODUCTION

Ovie Ningsih, Umbu P.L. Dawa and Yulian Abdullah

Abstract

Bakasangas one of traditional fermentation product from East Indonesia. Usually, bakasang production need 30-45 days. Addition bromalin enzyme resources, pineapple, could be expected to accelerate the fermentation process with end product favoured by consumer. The aims of the research was analysis of protein content, amino acids (histidine, leucine, glutamic acid) levels and sensory levels to sardine fish bakasang with introduction of crushed pineapple. Materials of this research were sardine fish (Sardinellafimriata); pineapple and traditional salt obtained from Oeba Traditional Market, Kupang City. The research method is experimental laboratories with Completely Randomize Design (CRD) Factorial (pineapple conditions: ripe and unripe; fermentation time : 10, 15 and 20 days). Analysis of Variance has been used to analyze the data, and continued by Duncan’s Multiple Range Test (DMRT) test for a significant treatment.The test parameters observed were protein content used the Kjeldahl method, amino acid levels used the chromatography method and organoleptic level used sensory scoring tests. Data were analyzed using the ANOVA. The results showed sardine bakasang have 13% protein, 4563-6045 ppm histidine, 6841-10275ppm, leucine, 5267-18358 ppm glutamic acid. Sensory levels of colour, flavour, and taste level on 6-7 pointas preference value. Sardine bakasang with combination 20% salts, 20% unripe pineapple crushed and 20 days fermentation at sardine fish crushed 100% as the best treatment.