The effect of sauerkraut liquid with sugarcane water and fermentation time on the quality of instant bekasam of mujair fish

Abstract

The purpose of the study was to determine the effect of the addition of sauerkraut liquid with sugarcane water and fermentation time on the quality of instant bekasam of mujair fish. The research was using a factorial randomized design with addition of sauerkraut liquid with sugarcane water (P1=60%:40%, P2=70%:30%, P3=80%:20%, P4=90%:10%) and fermentation time (L1=12 hours, L2=24 hours, L3=36 hours). The addition of sauerkraut liquid with sugarcane water had a highly significant effect on moisture content, protein content, pH content, hedonic values of flavour and taste. Fermentation time had a highly significant effect on protein content, pH values, hedonic values of aroma and taste. The addition of sauerkraut liquid with sugarcane water of 80%:20% and fermentation time of 36 hours had the best quality of instant bekasam of mujair fish.