Chemical characteristics of tuna fish bakasang

Abstract

Fish viscera are wastes produced by fish processing that have high potential as sources of biomolecules such as proteins and lipids. One of the fermented products in Indonesia that uses fish viscera as its raw material is bakasang. This study aims to determine the content the chemical characteristics of bakasang made from Tuna fish viscera under various fermentation condition. The chemical characteristics assessed included free fatty acid (FFA), peroxide value (PV), and thiobarbituric acid (TBA, which is expressed in malondialdehyde/MDA) of the bakasang product. Tuna (Thunnus sp.) fish viscera were fermented under the following conditions: temperature 50 and 70°C, for 10 and 15 days with the addition of 20 and 30%. The results showed that tuna fish bakasang processed at a temperature of 50-70°C with salt content of 20-30%, had the following chemical characteristics: FFA = 3.84.4%, PV = 2.8-10.5%, MDA = 0.35-1.15 g / 100g sample. These results indicated that bakasang tuna fish processed under the above conditions have good chemical characteristics.