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Research Article Open access CC BY 4.0

The Effect of Pineapple Extract (Ananas comosus L) on the Quality of Anchovy Fish Sauce

Fathia Nur Islamay Hafizh, Iis Rostini, Rusky Intan Pratama, Emma Rochima

Asian Journal of Fisheries and Aquatic Research · pp. 20–26 · Published 16 Jul 2022

10.9734/ajfar/2022/v18i330442

Abstract

This research aims to determine the appropriate concentration of pineapple extract to produce anchovy fish sauce with quality that is by the Indonesian National Standard (SNI). The research was conducted from June to September 2021. This research used an experimental method with 4 additional treatments of pineapple extract concentrate, that is 0%, 10%, 15%, 20%. Each treatment used three replications. Observations were made by chemical tests for protein, fat, ash, water and pH levels. The results showed that each treatment had a significantly different effect on the levels of protein, fat, water, ash and the pH value of fish sauce. The treatment according to the Indonesian National Standard (SNI) was the addition of 10% pineapple extract with an average protein value of 15.88%.

Anchovy pineapple extract fish sauce quality chemical quality

Cited by 2

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Rismayani Miftahul Ilmi, Nani Mariati Thamrin, Andi Hasizah · BIO Web of Conferences · 2024

Physicochemical Quality and Antioxidant Enhancement of Jack Bean Sauce with Pineapple Extract Addition and Different Fermentation Time

Brigitta Laksmi Paramita, Fransiscus Sinung Pranata, Crispinus Devico Paksi Mantara · Journal of Applied Food Technology · 2025

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