Chemical and Microbiological Properties of Buduk, A Commercial Fish Sauce from West Kalimantan

• Main Authors: Risa Nofiani, Endang Elminah, Puji Ardiningsih
• Format: Article
• Language: English
• Published: Bogor Agricultural University 2019-12-01
• Series: Jurnal Pengolahan Hasil Perikanan Indonesia
• Online Access: http://journal.ipb.ac.id/index.php/jphpi/article/view/29230

Buduk is a fish sauce prepared by fermenting fresh small fish with various ingredients such as sugar, roasted rice, vinegar or wine. This study was aimed to assess the physicochemical and microbiological properties of commercial buduk in the Province of West Kalimantan. The Buduk had pH 5-55, moisture 52.35%, salt 1.96%, titrated acid 10.80%, free amino nitrogen 1.83 mmol/g, free fatty acid 17.96%, ethanol 0.95%, total of mesophilic bacteria 4.81 log CFU/g and lactic acid bacteria 2.09 CFU/g, but no pathogenic bacteria detected. Each commercial buduk showed different physicochemical properties probably caused by variation in recipe of each producer. The microbiological properties did not significantly different but the TMAB found more than the threshold value indicating