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October 11, 2025

Evaluation of Optimum Temperature and Soaking Time for Reduction of Nitrite Levels in Cirebon Typical Salted Fish

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Authors

MSM. Duddy SatrianugrahaRPRisnandya PrimanagaraAAAmanah Amanah

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Overview

Experimental analysis reduces nitrite levels in salted fish using temperature and soaking time, indicating effective methods for safe consumption.

Key Points

  • The ideal soaking time to reduce nitrite in salted fish is 20 minutes at a temperature of 70°C.
  • At 70°C, nitrite levels in the soaking water significantly decreased, indicating effective reduction methods.
  • Experimental laboratory study with a pre-posttest control group design analyzed different soaking times and temperatures.
  • Results highlight the importance of soaking conditions for managing nitrite levels, ensuring safer salted fish consumption.

Cite This Study

Satrianugraha et al. (2024) studied this question.

synapsesocial.com/papers/68e9b2e4ba7d64b6fc133348https://doi.org/10.33603/tumed.v10i2.9565
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