Oleh: Cheppy Asnadi (Akademi Kimia Analisis Bogor)
It has been done a research on the quality of smoked patin fish preserved in ensiling solution. Ensiling solution was prepared from cabbage fermentation in salt solution of NaCl 2,5 %. After steaming was treated on patin fish which had soaked in ensiling solution for 0, 1 and 2 hours, the fish were analyzed within 0, 5 and 10 days. The research results showed that the smoked patin which was soaked in the ensiling solution for 1 and 2 hours and wrapped in bamboo basket can be preserved up to 10 days. It could be explained from the analysis that this smoked patin contains higher protein and fat and lower total microbes than that which was not soaked in ensiling solution. The bamboo basket could preserve the quality of smoked patin fish up to 10 days, while plastic package could not preserve the smoked patin on the tenth days, so that the smoked patin fish cannot properly be consumed.
Key words : smoked, patin fish, ensiling