The Effect of Salt and Acid on Physicochemical, Microbiological and Organoleptic Properties of Salted Fermented Mackerel (Rastrelliger Brachysoma)

This paper aims to find the best composition for adding salt to the manufacture of fermented mackerel (Restrelliger Branchysoma). The addition of salt in sufficient quantities can kill microbes or pathogenic bacteria but produce a taste that is too salty. This is one of the causes of the lack of public interest in consuming salted fish. The addition of acid solution and the addition of starter bacteria is an effort to reduce the salt content used, besides that it can grow a lot of fermented microbes. In this paper, the addition of salt and acid solution is carried out. The results obtained in this paper, making fermented mackerel using vinegar with a fermentation time of 14 days is the most effective treatment in producing fermented mackerel products. This fermented mackerel has an aroma that is liked and accepted by panelists and produces a distinctive, savory and not so salty taste.