Pengaruh Jenis Kapang dan Lama Fermentasi terhadap Mutu Ikan Kayu (Katsuobushi) Cakalang

Abstract

Study on the effect of fungi and fermentation duringprocessing of dried fish stick (katsuobushi) has been carried out. Dried fish stick (Katsuobushi) is aJapanese traditional fishproduct used for flavourant. One of theprocessing steps of the product is fermentation by using fungi. Selected fungi (Aspergillus tamarii, A. cheualieri, A. tonophilus, and A. oryzae) were investigated on their abilities to produce acceptubk katsuobushi products. Organoleptic eualuation reuealead that A. cheualieri, A. tomphilus, and A. oryzae produced katsuobushi with high acceptability scores. The optimum fermentationperiod was three weeks.