KARAKTERISTIK ORGANOLEPTIK BAKASANG JEROAN CAKALANG (Katsuwonus pelamis, Lin) SEBAGAI PANGAN TRADISIONAL MALUKU UTARA
Authors: Purwaningsih Sri , Garwan Rahmatia , Santoso Joko 
Published: December 2017

<p class="MsoNormal" style="margin: 0cm 5.65pt 6pt 14.2pt; text-align: justify; text-indent: 1cm;"><span class="hps"><span style="font-size: 10pt;" lang="en" xml:lang="en">Bakasang</span></span><span style="font-size: 10pt;" lang="en" xml:lang="en"> <span class="hps">is one</span> <span class="hps">of the</span> <span class="hps">traditional products</span> <span class="hps">of</span> <span class="hps">North</span> <span class="hps">Maluku</span>, <span class="hps">this</span> <span class="hps">product</span> <span class="hps">has not been</span> <span class="hps">studied</span> <span class="hps">scientifically</span>. <span class="hps">The purpose</span> <span class="hps">of this</span> <span class="hps">research</span> <span class="hps">is to</span> <span class="hps">know</span> <span class="hps">the</span> <span class="hps">organoleptic</span> <span class="hps">characteristics</span> <span class="hps">of</span> <span class="hps">bakasang to be known and</span> <span class="hps">accepted</span> <span class="hps">by public</span>. <span class="hps">This</span> <span class="hps">research</span> <span class="hps">was</span> <span class="hps">fermented</span> <span class="hps">using</span> <span class="hps">25</span>% of <span class="hps">salt with duration (</span>0, 2, <span class="hps">4</span>, <span class="hps">6</span>, <span class="hps">and</span> <span class="hps">8</span> <span class="hps">days</span>), <span class="hps">and</span> <span class="hps">storage with duration</span> <span class="hps">(</span>0, <span class="hps">30</span>, <span class="hps">60</span>, <span class="hps">and</span> <span class="hps">90</span> <span class="hps">days</span>).</span><span class="hps"><span style="font-size: 10pt;" lang="en" xml:lang="en">Bakasang’s</span></span><span style="font-size: 10pt;" lang="en" xml:lang="en"> have <span class="hps">organoleptic</span> <span class="hps">tested</span> <span class="hps">include</span>: <span class="hps">appearance</span>, <span class="hps">odor</span>, <span class="hps">taste</span> <span class="hps">and</span> <span class="hps">texture</span>. <span class="hps">Bakasang</span> <span class="hps">elected to</span> <span class="hps">compared</span> <span class="hps">with</span> <span class="hps">commercial</span> <span class="hps">bakasang</span> <span class="hps">are usually consumed</span> <span class="hps">by</span> <span class="hps">people</span> <span class="hps">in</span> <span class="hps">North</span> <span class="hps">Maluku</span>.</span><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us">This research shown that</span><span style="font-size: 10pt;" lang="en" xml:lang="en">: </span><span class="hps"><span style="font-size: 10pt;" lang="en" xml:lang="en">fermentation</span></span><span style="font-size: 10pt;" lang="en" xml:lang="en"> <span class="hps">treatment</span> <span class="hps">4 days</span> <span class="hps">at</span> <span class="hps">0</span> <span class="hps">days</span> <span class="hps">storage</span> <span class="hps">(</span>F4P0) <span class="hps">and</span> <span class="hps">fermentation</span> <span class="hps">bakasang</span> <span class="hps">8 days</span> <span class="hps">at</span> <span class="hps">0</span> <span class="hps">days</span> <span class="hps">storage</span> <span class="hps">(</span>F8P0) <span class="hps">was chosen</span>.<span class="hps">Paired</span> <span class="hps">comparison</span> <span class="hps">test</span> <span class="hps">results</span> <span class="hps">show</span> <span class="hps">that</span> <span class="hps">bekasang</span> <span class="hps">tuna</span> <span class="hps">has the advantage</span> <span class="hps">of</span> <span class="hps">taste and</span> <span class="hps">smell</span> unique <span class="hps">because it is more</span> <span class="hps">preferred</span> by panelist.</span></p>