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September 10, 2025GrouperOpen Access

Effect Of Traditional Saline Solution Concentration And Fermentation Duration On The Quality Of Tilapia Sauce

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Authors

LPLeody Yuwono PutraMAMoch. Amin AlamsjahDPDwi Pujiastuti

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Overview

Experimental study reveals how salt concentration and fermentation duration affect tilapia sauce quality, suggesting optimal conditions for flavor enhancement.

Key Points

  • The optimal quality of tilapia sauce was achieved with a 7-day fermentation and 5% saline solution concentration.
  • Measured protein content reached 17.38%, water content 68.66%, and fat content 10.85% in the optimal batch.
  • An experiment employed Completely Randomized Design with controlled variables including bacteria and temperature.
  • Findings emphasize the significant role of fermentation duration and salt concentration in enhancing sauce quality.

Cite This Study

Putra et al. (2025) studied this question.

synapsesocial.com/papers/68c1afcd54b1d3bfb60e7e88https://doi.org/10.30736/grouper.v16i1.306
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