![](bg6.png)
followed by K3 69.4; K1 66.4; K2 62.1; K6 is 57.5
and the lowest was on treatment K5 average 57.1
kcal. The treatment K4 showed a significant
difference with all other treatments, while treatment
K1 with K3 and treatment K5 with K6 was not
significantly different. (Auliana, 2001), stated the
energy value of a food can be determined using the
Atwater factor, where each gram of fat, carbohydrates
and protein were equivalent to 9, 4, and 4 calorie
respectively. The results in Table 1 showed a
significant difference compared to studies
(Moniharapon et al, 2014) and (Moniharapon et al,
2016). Furthermore, it was reported that the caloric
value of fish sauce ranged from 130.1 to 165.0 kcal
with an average 149.3 kcal. While, the calorie value
of Bango soy sauce as comparison was ranged 137.3
- 163.1 kcal with an average 148.6 kcal (Moniharapon
et al, 2014). When compared with Bango soy sauce,
the calorie value was 60 kcal.
4 CONCLUSION
The nutrition content of fish sauce i.e. water, protein,
fat, ash, and carbohydrate, treated by washing without
atung solution, added 15% salt, at fermentation range
3 days, (K1) were 61.42%, 5.68%, 0.32%, 5.86%,
and 10.19%; respectively with a calorie value 66.4
kcal. Fish sauce with the same as previous treatment
but 4 days of fermentation (K2) were: 63.26%,
5.36%, 0.72%, 5.53%, and 8.55% respectively with a
calorie value 62.1 kcal. The nutrition content of fish
sauce i.e. water, protein, fat, ash, and carbohydrate,
treated by washing without atung solution, added
20% salt, at fermentation range 3 days, (K3) were
63.34%, 5.62%, 1.08%, 5.87%, and 9.31%
respectively with a calorie value 69.4 kcal. Fish sauce
with the same as previous treatment but 4 days of
fermentation (K4) were: 60.42%, 5.53%, 0.71%,
5.94% and 12.22% respectively with a calorie value
77.4 kcal. The nutrition content of fish sauce i.e.
water, protein, fat, ash, and carbohydrate, treated by
washing without atung solution, added 20% salt, at
fermentation range 2 days, (K5) were 62.32%,
3.51%, 0.61%, 4.92%, and 9.39% respectively with a
calorie value 57.1 kcal, and the nutrition content of
fish sauce i.e. water, protein, fat, ash, and
carbohydrate, treated by washing atung solution,
added 20% salt, at fermentation range 2 days (K6)
were: 57.66%, 3.62%, 0.30%, 5.91% and 10.07%
with a calorie value 57.5 kcal.
4.1 Suggestion
For further research, its necessary to exploit the red
tuna meat (tuna loin waste) to diversified products
such as nuggets and fish burgers. It is also necessary
investigate the effectiveness of atung solutions with
concentrations lower than 4%.
ACKNOWLEDGMENT
Thank you to the Directorate General of Research
Strengthening and Development. Ministry of
Research and Technology/National Research and
Innovation Agency for funding this research by
contract No: 077 / SP2H / PPM / DRPM / 2020.
REFERENCES
Andriana, D. 2014. Effect of substitution of Gude Beans
(Cajanus cajan) on Protein Levels and Acceptability of
Soy Sauce.Unnes Journal of Public Health 3 (3): 1-8.
(In Indonesian)
Astawan, M.W. dan Astawan, M. 1988. Appropriate
Animal Food Processing Technology. The Book.
Akademika Pressindo. Jakarta. (In Indonesian)
Astuti, B.B. 2012. Moromic Characteristics Resulting from
Moromi Fermentation of Koro Sword Soy Sauce
(Canavalia ensiformis L.) in Different Fermentation
Conditions. Thesis. Universitas of Gajah Mada.
Yogyakarta. (In Indonesian)
AOAC, 2000. Association of Official Analytical Chemists,
Official Methods of Analysis. The book. 17th Edition,
Washington, DC.
Auliana, R., 2001. Nutrition and Food Processing. The
Book. Adicita Karya Nusa. 155 hal. (In Indonesian)
Fillppone, P.T. 2009. Sausage History. http://home
cooking.about.com/od/foodhistory/a/sausagehistory.ht
m (date of accessed 10 July 2009).
Gaspersz, V., 1994. Experimental Design Methods For
Agroindustry Sciences, Biology and Technik Sciences.
The Book. CV Armico. Bandung. 472 page. (In
Indonesian)
Huda, N, T.L.J. Alistair, H.W. Lim and R. Nopianti. 2012.
Some Quality Characteristics of Malaysian
Commercial Fish Sausage. Pakistan Journal of
Nutrition 11 (8): 700-705, 2012.ISSN 1680-5194.
Hutkins RW. 2006. Microbiology and Technology of
Fermented Foods. USA: IFT Press. Blackwell
Publishing.
Maryani, R. 2007. Analysis of Demand and Supply of Soy
Sauce Industry in Indonesia. Thesis.Departemen of
Economic Science. Economic and Management
Faculty. IPB University. Bogor. (In Indonesian).
Meutia Y.R. Standardization of Sweet Soy Sauce Products
as a Typical Indonesian Product. Standardization
6th FiAC 2020 - The Food Ingredient Asia Conference (FiAC)
10