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

Et Al., Hutauruk

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)

Author

Hutauruk et al.

10.21608/ejabf.2025.406537

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.

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