Development of Dusun traditional fermented fish (Bosou Ikan) using different concentrations of Tuhau (Etlingera coccinea)

This study aimed to determine the best formulation of Dusun traditional fermented fish (Bosou ikan) through sensory evaluation employing a 9-point hedonic test. Various concentrations of Etlingera coccinea, ranging from 0% to 8% w/w, were incorporated into fermented fish samples. Results revealed th...

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Main Authors: Amanda Chu Yi Yau, Sylvester Mantihal
Format: Article
Language:English
English
Published: hibiscus publisher 2024
Subjects:
Online Access:https://eprints.ums.edu.my/id/eprint/41254/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/41254/2/FULL%20TEXT.pdf
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author Amanda Chu Yi Yau
Sylvester Mantihal
author_facet Amanda Chu Yi Yau
Sylvester Mantihal
author_sort Amanda Chu Yi Yau
collection UMS
description This study aimed to determine the best formulation of Dusun traditional fermented fish (Bosou ikan) through sensory evaluation employing a 9-point hedonic test. Various concentrations of Etlingera coccinea, ranging from 0% to 8% w/w, were incorporated into fermented fish samples. Results revealed that the formulation containing 2% E. coccinea (F1) consistently exhibited superior sensory attributes, maintaining the traditional appearance while enhancing aroma, taste, and overall acceptability. Statistical analysis using the Friedman test confirmed F1's superiority, showing the lowest mean rank among alternatives (p<0.05). Proximate analysis of F1 demonstrated notable increases in ash, crude fat, crude fiber, and crude protein content compared to Control Bosou ikan formulations, indicating enhanced nutritional profiles. Shelf-life analysis demonstrated a more controlled trend in reducing total viable count and total yeast and mold counts for the F1 formulation compared to the control, suggesting a potential influence of E. coccinea in inhibiting excessive microbial proliferation. Comparison of microbial loads between raw and cooked samples revealed that cooking effectively eliminated microbial counts, reaching safety consumption levels of 4 log10 CFU/g (total yeast and mold) and 6 log10 CFU/g (total viable count). The decrease in pH of raw and cooked samples over one month was attributed to increased acidity resulting from the activities of Lactobacillus sp., which utilizes carbohydrates in the medium to produce lactic acid. The study highlights that the F1 formulation with 2% Etlingera coccinea offers the most favourable sensory characteristics, proximate analysis, and microbial quality, providing valuable insights for product development in Bosou ikan production.
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spelling ums.eprints-412542024-10-14T02:03:31Z https://eprints.ums.edu.my/id/eprint/41254/ Development of Dusun traditional fermented fish (Bosou Ikan) using different concentrations of Tuhau (Etlingera coccinea) Amanda Chu Yi Yau Sylvester Mantihal DS595.8-597.215 History SH334.9-336.5 Fishery processing This study aimed to determine the best formulation of Dusun traditional fermented fish (Bosou ikan) through sensory evaluation employing a 9-point hedonic test. Various concentrations of Etlingera coccinea, ranging from 0% to 8% w/w, were incorporated into fermented fish samples. Results revealed that the formulation containing 2% E. coccinea (F1) consistently exhibited superior sensory attributes, maintaining the traditional appearance while enhancing aroma, taste, and overall acceptability. Statistical analysis using the Friedman test confirmed F1's superiority, showing the lowest mean rank among alternatives (p<0.05). Proximate analysis of F1 demonstrated notable increases in ash, crude fat, crude fiber, and crude protein content compared to Control Bosou ikan formulations, indicating enhanced nutritional profiles. Shelf-life analysis demonstrated a more controlled trend in reducing total viable count and total yeast and mold counts for the F1 formulation compared to the control, suggesting a potential influence of E. coccinea in inhibiting excessive microbial proliferation. Comparison of microbial loads between raw and cooked samples revealed that cooking effectively eliminated microbial counts, reaching safety consumption levels of 4 log10 CFU/g (total yeast and mold) and 6 log10 CFU/g (total viable count). The decrease in pH of raw and cooked samples over one month was attributed to increased acidity resulting from the activities of Lactobacillus sp., which utilizes carbohydrates in the medium to produce lactic acid. The study highlights that the F1 formulation with 2% Etlingera coccinea offers the most favourable sensory characteristics, proximate analysis, and microbial quality, providing valuable insights for product development in Bosou ikan production. hibiscus publisher 2024 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/41254/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/41254/2/FULL%20TEXT.pdf Amanda Chu Yi Yau and Sylvester Mantihal (2024) Development of Dusun traditional fermented fish (Bosou Ikan) using different concentrations of Tuhau (Etlingera coccinea). Journal of Biochemistry, Microbiology and Biotechnology, 12 (1). pp. 1-3. ISSN 2289-5779 https://doi.org/10.54987/jobimb.xxxx
spellingShingle DS595.8-597.215 History
SH334.9-336.5 Fishery processing
Amanda Chu Yi Yau
Sylvester Mantihal
Development of Dusun traditional fermented fish (Bosou Ikan) using different concentrations of Tuhau (Etlingera coccinea)
title Development of Dusun traditional fermented fish (Bosou Ikan) using different concentrations of Tuhau (Etlingera coccinea)
title_full Development of Dusun traditional fermented fish (Bosou Ikan) using different concentrations of Tuhau (Etlingera coccinea)
title_fullStr Development of Dusun traditional fermented fish (Bosou Ikan) using different concentrations of Tuhau (Etlingera coccinea)
title_full_unstemmed Development of Dusun traditional fermented fish (Bosou Ikan) using different concentrations of Tuhau (Etlingera coccinea)
title_short Development of Dusun traditional fermented fish (Bosou Ikan) using different concentrations of Tuhau (Etlingera coccinea)
title_sort development of dusun traditional fermented fish bosou ikan using different concentrations of tuhau etlingera coccinea
topic DS595.8-597.215 History
SH334.9-336.5 Fishery processing
url https://eprints.ums.edu.my/id/eprint/41254/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/41254/2/FULL%20TEXT.pdf
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