Evaluation of the Nutritional Quality of Cultivated Surimi Patin (Pangasius sutchi) Fermented with Various Salt Concentration and Fermentation Time

Abstract

Cultivated patin is a tropical fish in South Kalimantan. The use of cultivated patin is still limited. Patin is processed into surimi and fermented so has no bones, no skin, little fat, and high protein. The aim of this research is to evaluate the nutritional quality of cultivated surimi patin fermented with various salt concentrations and fermentation times.  Patin surimi is added with roasted rice in a ratio of 1:2 and fermented with various salt concentrations of 5, 10, and 15% and fermentation times of 0, 1, 2, 3, 4, 5, 6, and 7 days. The results obtained showed that lactic acid bacteria could grow spontaneously quickly at a salt concentration of 5% from day 3 to day 7, whereas at salt concentrations of 10% and 15% the growth of lactic acid bacteria was very slow. The nutritional changes in cultivated patin surimi fermented are moisture content 57.21 – 43.25%, ash content 2.91 – 10.72%, protein content 18.98 – 29.07%, fat content 0.17 – 2 %, pH 6.42 – 5.62, total titrated acid 0.18 – 0.56%, and total salt 6.85 – 14.47%. Based on this, the best of cultivated patin surimi fermented is at a salt concentration of 5% and a fermentation time of 5 days.