| dc.description.abstract | Garlic juice has been applied among traditiona l dried fish processors in Southern part of West Java in controlling blowfly infestation during drying of “jambal roti” made from marine water fish since long time ago. This research was conducted at Research Center of Marine and Fisheries Product Processing and Biotechnology, Agency for Marine and Fisheries Research, The Ministry of Marine Affairs and Fisheries, on Petamburan V1, Slipi, Jakarta from July 2005 to February 2006. The purpose of this research was to determine the best concentration of garlic juice which can be applied to control blowfly infestation during drying of “jambal roti” made from patin fish (fresh water catfish). The specific purposes were to determine the effectiveness of soaking time in juice garlic concentrations and garlic juice effect to ward off to product quality during 4 weeks storage time at ambient temperature. Water catfish salted fishes were soaked in 10 minutes soaking in 9% garlic juice (the treatment from preliminary research), negative control (0%), and positive control i.e. soaking in 0,01% cypermethrin for 30 sec. and 4 hour soaking in 0,2% formalin before drying process. Dried salted fish product was storage during 4 weeks at ambient temperature. The result showed that fresh water catfish (Pangasius hypophthalmus) had relative high meat rendement as about 34,40%-38,74%. The protein content of fresh fish meat was 17,58%. This was being a reason why catfish can be choose as a raw material of “jambal roti” due to its form, thickness, rendement, and high protein content. Further, it was showed that 10 minutes soaking in 9% garlic juice could control blowfly infestations during sun drying for 32 hours. Base on negative control (51 blowflies) controlling of blowfly infestation reached 12% (45 blowflies) for 10 minutes soaking time in 9% garlic juice solution. For positive control, i.e. soaking in 0,01% cypermethrin for 30 sec. could control blowfly infestation up to 86% (7 blowflies) while 4 hour soaking in 0,2% formalin had controlling value up to 61% (20 blowflies). Application of soaking in 9% garlic juice concentration for 10 minutes in processing “jambal roti” could reduce blowfly and larvae infestations and also inhibit quality degradation chemically, microbiologically, and organoleptic ally (aroma and flavor) during 2 weeks storage time at ambient temperature. Although the effectiveness of garlic juice application in controlling blowfly infestation is relatively low, but the application of garlic juice produced better aroma and flavor than other treatments during storage periods without producing adversely effect on specific flavor at “jambal roti”. | id |
