THE EFFECT OF MULTI-LEVEL SOAKING IN ATUNG SEED POWDER SOLUTION (PARINARIUM GLABERIMUM, HASSK) AND PACKAGING TYPE ON THE QUALITY OF DRIED SALTED FISH

Background. Salted fish is a fishery product that has a high demand in the food business, in Chinese style food. However, salted fish usually uses synthetic preservatives such as formaldehyde, which have hazardous properties. Thus, a natural preservative should be developed to be a substitute. Atung (Parinarium glaberrimum Hassk.) is a local medicinal plant with potential food preservative potential because of its antibacterial activity. This study aims to determine the effect of multilevel soaking in salt and Atung seed powder solution and type of packaging on the quality of dried salted fish during storage. The fish and squid were soaked in a 10 % (w/v) saline solution for 30 minutes, followed by immersion in 5 % (w/v) Atung solution, and then dried. Results and conclusions. The results showed that products packed in aluminum foil had the lowest water content for each type of fish and squid. The lowest salt content was obtained by yellowfish after six weeks of storage (3.94 %), while scad fish showed the lowest peroxide content after nine weeks of storage (374 mg.eq/kg). The TPCs of dried salted fish and squids were lower than the TPC of unpacked scad fish (4.72 log X). The drying-salting method in this study could maintain the protein content of yellowtail fish and scad fish up to 58.83 % and 58.44 % after nine weeks of storage. Meanwhile, the protein content of dried salted squid varied depending on the storage time and packaging type. The values of the lowest organoleptic (appearance, odor, taste, texture) were different depending on the fish and squid type.