Pengolahan Patin Jambal Roti dengan Pengeringan Tray

Abstract

Patin fish (Pangasius hypophthaimus) has identical characteristics to Manyung fish (Arius thalassinus). It can be used as alternative raw bread jambal (salted fish). This research aims to assessing the optimal concentration of salting, long submersion and influence of coating natural antimicrob from garlic in producing bread jambal. Chemical and physical testing results indicate that the catfish belong to the fish with a high content of protein and fat being with a thick layer of flesh. This is same character with Manyung’s characteristics. Determination of treatment jambal bread processing obtain to salting dose of 25%, 30%, and 35% in 2, 3, and 4 days, and with or without coating process. Chemical characteristics and mikrobilologi jambal bread catfish are in the range of dried salted fish quality standards according to SNI 01-2721-1992 and this product suitables for consumption. Optimal treatment is the treatment of the salt concentration of 30% with 3 days submersion time, and the coating process. This treatment produces a product with the character of the water content of 39.15% (bb), 26.31% ash content (bk), protein content of 10.92% (bk), fat content of 36.98% (bk), salinity 21, 63% (bk), the value of 93.35 mg N/100 g TVB, 5.98% pH, water activity of 0.65, with a total of 6.2 x 103 bacteria, and not overgrown with mold. Organoleptic test results indicate that the product is not approved by the panel because the value above 3 on 5 scales or above netral indicator’s position