lautnusantara.com Fish is a product that rots quickly and easily, so it requires fast, clean and careful handling. This damage is caused, among other things, by high water content, inappropriate pH and soft texture. These causes are an excellent medium for the growth of microorganisms, especially bacteria. Traditional fish preservation takes the form of salting, drying, making shrimp paste, peda, petis and so on.

1. Salting

Salting is a method of preserving fish by adding salt to reduce water content and inhibit microbial growth. Fish preserved in salt is called salted fish. Benefits of salting: Extends the shelf life of fish, reduces the risk of rotten fish, improves the taste of fish, improves the appearance and texture of fish flesh.

The salting process is influenced by several factors including, the size of the salt grains (a good size is 1 – 5 mm), the size of the fish (the bigger the fish, the more salt needed) and the purity of the salt (good salt is pure salt/NaCl).

Fish is soaked or coated with salt to reduce water content and inhibit bacterial growth.

Example: salted fish.

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2. Drying

Dried salted fish is a commodity that easily experiences quality deterioration and spoilage. To maintain the good quality of the fish, preservation is carried out by salting and drying.

The process of drying fish consists of two ways, namely

- Natural drying has the disadvantage of being dependent on weather conditions and requiring a long drying time.

- artificial drying does not depend on weather conditions and the time required for the drying process is less.

The time and temperature required to dry fish varies greatly according to the type and shape of the fish being dried. The average temperature required to dry fish is 45oC – 80oC and the time required is between 6 hours to 12 hours. The longer the drying time and the higher the temperature used, the higher the test results for ash content, protein content, carbohydrate content, fat content, this is inversely proportional to the water content test. Temperature and drying time greatly influence the quality of dried fish. The quality of dried fish is assessed from water content, protein content, ash content, fat content, carbohydrate content, appearance, texture, taste and aroma.

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Preserving fish by drying is a method of preserving fish that is done by reducing the water content of the fish. This method aims to extend the shelf life of fish. Preserving fish by drying is a method of preserving fish that is done by reducing the water content of the fish. This method aims to extend the shelf life of fish

Preserving fish by drying is a method of preserving fish that is done by reducing the water content of the fish. This method aims to extend the shelf life of fish

Preserving fish by drying is a method of preserving fish that is done by reducing the water content of the fish. This method aims to extend the shelf life of fish

Preserving fish by drying is a method of preserving fish that is done by reducing the water content of the fish. This method aims to extend the shelf life of fish

Fish is dried in the sun or smoke to reduce the water content.

Examples: dried anchovies, spicy fish.

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