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Egyptian Journal of Aquatic Biology and Fisheries
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et al., H. (2025). The Effect of Salt Concentration and Natural Preservative Atung on the Organoleptic of the Tongkol Salted Fish (Euthynnus affinis). Egyptian Journal of Aquatic Biology and Fisheries, 29(1), 819-829. doi: 10.21608/ejabf.2025.406537
Hutauruk et al.. "The Effect of Salt Concentration and Natural Preservative Atung on the Organoleptic of the Tongkol Salted Fish (Euthynnus affinis)". Egyptian Journal of Aquatic Biology and Fisheries, 29, 1, 2025, 819-829. doi: 10.21608/ejabf.2025.406537
et al., H. (2025). 'The Effect of Salt Concentration and Natural Preservative Atung on the Organoleptic of the Tongkol Salted Fish (Euthynnus affinis)', Egyptian Journal of Aquatic Biology and Fisheries, 29(1), pp. 819-829. doi: 10.21608/ejabf.2025.406537
et al., H. The Effect of Salt Concentration and Natural Preservative Atung on the Organoleptic of the Tongkol Salted Fish (Euthynnus affinis). Egyptian Journal of Aquatic Biology and Fisheries, 2025; 29(1): 819-829. doi: 10.21608/ejabf.2025.406537

The Effect of Salt Concentration and Natural Preservative Atung on the Organoleptic of the Tongkol Salted Fish (Euthynnus affinis)

Article 45, Volume 29, Issue 1, January and February 2025, Page 819-829  XML PDF (561.69 K)
DOI: 10.21608/ejabf.2025.406537
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Author
Hutauruk et al.
Abstract
The purpose of this research was to determine the organoleptic quality of Tongkol salted fish (Euthynnus affinis) with a combination of salt soaking and natural preservative atung (Parinarium glaberimum, Hassk). The salt concentrations used were 6% (A1) and 8% (A2), while the concentrations of atung used were 2% (B1), 3% (B2), and 4%. (B3). Organoleptic observations include appearance, smell, taste, and texture. The research results showed that the best organoleptic quality of Tongkol salted fish (Euthynnus affinis) was in treatment A1B1 with a salt concentration of 6% and a 2% brine, achieving an appearance score of 8.7 with specifications of clean, very bright specific type, a smell score of 8.6 with a strong specific type, a taste score of 8.4 with a salty specific type, and a texture score of 8.8 with specifications of solid and dry. The research results have met the quality and safety standards for dried salted fish.
Keywords
Dried salted fish; Atung powder; Organoleptic
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