Abstract:
Wadi betok fish is a fermentation product which form is intermediate moisture whole fish, blackish colour, tough textured with specific odour and has a very salty taste. In principle, wadi is made by dry salting (pickling) with concentration of salt is 20%-50% w/w, at room temperature for seven days up to several months in a tightly covered container. High salt concentrations in the manufacturing process of wadi has caused salt content in products very high and made that taste become very salty. The one of alternative to overcome the flavor of one, besides salt also was added some palm sugar (Arenga pinnata). The research was conducted in South Kalimantan. The treatment of wadi from betok fish were added palm sugar with concentrations of 0%, 5%, 10% and 15% (w/w). The parameters tested including phsyco-chemical, organoleptic and microbiological. The main of research, the parameter phsyco-chemical included pH of flesh ranged between 30.770% – 36.348%, aW ranged between 0.828% - 0.862%, salt content ranged between 3.995% - 5.443%, moisture content ranged from 30.770% - 36.348%, protein content ranged between 13.843% - 17.330%,fat content ranged from 1220% - 2.115%,ash content ranged from 0940% - 2.883%, and the TVB 4240 to 6.640. Microbiological parameters include TPC 1.575 x 10-6 – 2.475 x 10-6 CFU and LAB 0.160 x 10-6 - 2.900 x 10-6.
