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

Abstract

Study on the effect offungi and fermentation duringprocessing of dried fish stick (katsuobusht) has been carried out. Dried fi~h stick (-bushi) is agapanese traditional fishproduct used for flavourant. One of theprocessing steps of the product is fermentation by using fungi. Selected fungi (Aspergillus tamarii, A. chevalieri, A. tonophilus, and A. oryzae) were investigated on their abilities to produce acceptable kuteuobushi products. Organoleptic evaluation revealead that A. chevalieri, A. tonophilus, and A. oryure produced kutauobushi with high acceptability scores. The optimum fermentationperiod was three weeks.