Characterization of Pedah Patin Jambal Based on Soaking Time in Salt Solution

Abstract

Pedah is one of the fermented fish products with the help of microorganisms in controlled conditions by soaking the salt solution for a certain time. The types of fish made pedah are mackerel (Rastrelliger sp.) and Scad (Decapterus sp.). So the selection of Patin Jambal (Pangasius djambal) as the ingredient for making pedah is to add to the product variant, besides that the djambal pangasius has thick flesh, the texture is thick, dense and compact, and has a savory and juicy flavor compared to other types of catfish. The purpose of this study is to get a long time to soak the right salt to produce jambal pause products with the best characteristics. The method used is an experimental method consisting of three treatments, namely the soaking time of salt solution 12 hours, 24 hours, and 36 hours tested organoleptically by 20 semi-trained panelists. The fermentation results were observed for appearance, aroma, taste, and texture parameters and then added with water content test, and salt content. Data from the test results were analyzed using the Friedman statistical test, and decision making using the Bayes test. The results showed that the saline immersion time had a significant effect on the taste of catfish. Based on Bayes' decision-making method, the 24- hour immersion treatment resulted in the product of patchy pangasius with the best characteristics of the panelists.