Aplication of Natural Preservative “Atung”

(Parinarium Glaberimum, Hassk) on

Enzymatic Fish Sauce Nutrition

Produced of Tuna Loin Waste in

Parigi Wahai Village North Seram Sub-district

Central Maluku District

Trijunianto Moniharapon, Fredy Pattipeilohy and R. B. D. Sormin

Department of Fish Product Technology, Pattimura University, Ambon, Indonesia

Keywords: Natural Preservatives, Parinarium Glaberimum, Hassk, Nutrition, Tuna Loin Waste, Parigi Village,

North Seram, Central Maluku.

Abstract: The aim of this study is to find out the effect of “atung” (Parinarium glaberimum, Hassk) applications as

natural preservative for washing of red tuna flesh, salt concentration and long fermentation with pineapple

extract (3 times) on the nutrition and calorie value of fish sauce. 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.

1 INTRODUCTION

The fish sauce industry, a part of fish processing

industry, has a great opportunity of being developed

to provide added value of fish as perishable food. By

that processing diversification, the fish processor

community will ultimately increase their income,

absorb labor, and increase foreign exchange through

exploiting export opportunities. In the future fish

sauce industry will be the replacement to the soy

sauce industry.

Soy sauce is one of fermented products used as

flavor ingredient, especially in Asian countries,

which is the oldest condiment in China for more than

3000 years (Muangthai et al, 2009). Meanwhile,

Chinese soy sauce is usually produced by put a very

small amount or even no wheat flour. Sausage is a

product in which flesh is mixed with additives,

stuffed into suitable casings and heat processed

(Raju et al, 2003). The word sausage comes from

the Middle English sausige, which came from sal,

Latin for salt. In France they are called sausissons

and in Germany, wurst. There are several basic

categories of sausages, namely, fresh sausage,

cooked sausage, cooked and smoked sausage,

uncooked and smoked sausage, dry sausage and

specialty meats (Fillppone, 2009). Many research

based on non-soy sauce has been carried out in

Indonesia including “koro pedang” sauce (Astuti,

2012), “kacang gude” sauce (Andriana, 2014) and

Moniharapon, T., Pattipeilohy, F. and Sormin, R.

Aplication of Natural Preservative “Atung” (Parinarium Glaberimum, Hassk) on Enzymatic Fish Sauce Nutrition Produced of Tuna Loin Waste in Parigi Wahai Village North Seram Sub-district

Central Maluku District.

DOI: 10.5220/0010506800003108

In Proceedings of the 6th Food Ingredient Asia Conference (6th FiAC 2020) - Food Science, Nutrition and Health, pages 5-11

ISBN: 978-989-758-540-1

“lamtoro gung” sauce as well as “moromi” (Rahayu

et al, 1992).

Fish sauce, a liquid clear brown color, is a

product based on a fish hydrolysis whether by salt,

enzymatic or chemical fermented (Astawan and

Astawan, 1988). Fish sauce is made of fish and fish

waste through fermentation, it has a distinctive taste

and smell and a long shelf life (Purwaningsih and

Nurhayati, 1995). Besides fermented process can

preserve food this process also provide a certain

properties that attract the consumers, unique and

increase an economic value (Hutkins, 2006). The

problem sometimes faced by the soy sauce industry

were the increase of soybean price and the long

duration of soy sauce procesed which can take

months. This has led some entrepreneurs to replace

soybean with other cheaper ingredients, such as

mixing water with sauce flavoring and coloring. As

a result, the quality of sauce tends to decline or the

sauce become liquor therefore the quantity is

increasing. Meanwhile, the soy sauce industry

development in Indonesia has grown in line with the

increasing of soy sauce consumption in society

(Maryani, 2007). The qualified sauce is produced

from high protein raw materials such as soybean.

For that reason, it’s a good thing to make sauce

based on fish. The raw material was a kind of dark

tuna flesh. Dark tuna flesh was the waste of tuna loin

produced is 18% of the whole tuna (logs). In order

to get the qualified fish sauce the raw material

should be as fresh as possible. To attain that, it

should be considered the cold chain process start

from fish handling on the ship and when tuna loin

processed. Sometimes, it is difficult to get an ice, as

an alternative it has been found “atung” (Parinarium

glaberimum Hassk) a natural preservative. "Atung"

has been shown to maintain the freshness of small

pelagic fish (Moniharapon and Pattipeilohy, 2018)

then handling of Tuna (Moniharapon et al, 2019).

Diversification of tuna loin waste-based processing

has been made since 2012, but it has been not for

fish sauce (Pattipeilohy et al, 2012). The aim of this

study was to determine the effect of natural

preservative “atung” (Parinarium glaberimum,

Hassk) solution applied in washing tuna red flesh,

salt concentration and fermentation time on the

quality and nutritional value of fish sauce.

2 MATERIALS AND METHOD

2.1 Sample Collection and Preparation

Tuna were gotten from fishermen in Parigi Hamlet,

Wahai Seram Village, Central Maluku, while the

"atung" fruit was gotten from Hutumuri village,

Ambon Island, Maluku Province. The materials used

are: red meat tuna (tuna loin waste), ice, “atung”

solution (4% W/V), salt, bay leaves, turmeric,

lemongrass, and brown sugar.

2.2 Proximate Composition

The proximate composition of the fish sausages was

determined according to the (AOAC, 2020). The

crude protein and crude lipid contents were

measured by Kjeldahl and Soxhlet methods

respectively. The ash content was determined by

ashing the samples at 550ºC. The moisture content

was determined by drying the samples overnight at

105°C and the carbohydrate content was calculated

by difference.

2.3 Statistics

The data were analized by factorially experimental

designed with block randomized design (BRD) with

4 (four) replications followed by the Honestly

Significant Difference test (HSD test) (Gaspersz,

1994).

2.4 Treatments

The research method is experimental by the following

procedure: The washing treatment of tuna flesh (A)

consists of 2 levels, namely: washing used 4% (w / v)

“atung” solution (A1) and washing used ice water as

a control (A2). Towards A1 was applied 2 treatments

of salt concentration namely 15% (B1) and 20% (B2)

salt concentrations. Next, towards A2B1 and A2B2

treatments was applied fermentation period for 3 days

(C1) and 4 days (C2) and it’s obtain 4 samples,

namely: A2B1C1 (K1), A2B1C2 (K2), A2B2C1 (K3)

and A2B2C2 (K4).Then toward the treatment of

A1B2 and A2B2 was applied 2 days of fermentation

(C3) and its obtained 2 treatments namely: A2B2C3

(K5) and A1B2C3 (K6). Thus, only 6 (six) samples

were treated along with 4 (four) replications. The test

parameters were: water, ash, protein, fat and

carbohydrate.

6th FiAC 2020 - The Food Ingredient Asia Conference (FiAC)

* Seasoning for Hydrolyzate 1000 ml:

1 clove garlic, 4 cm ginger, 4 cm galangal, 1/2 tablespoon cumin, 1 roll of bay leaves, 1 stick of lemon grass, 1 hazelnut, 3

tablespoons of granulated sugar, 300 g of brown sugar and 1 gram of jelly.

Figure 1: Flowchart of tuna sauce processing.

Soaked without Atung

Soaked in “Atung” 14% (w/v)

3 days

Fermentation

Filtering

Hidrolizate

Seasoning and boiling

Fish sauce (K

, K

)

Read (dark) meat of Tuna

Tuna : Pinaple extract

(1:3)

(ikan:ekstrak)

Salt 15% (w/v)

Salt 20 % (w/v)

Fermentation

4 days

3 days

4 days

Fermentation

2 days

Aplication of Natural Preservative “Atung” (Parinarium Glaberimum, Hassk) on Enzymatic Fish Sauce Nutrition Produced of Tuna Loin

Waste in Parigi Wahai Village North Seram Sub-district Central Maluku District

Table 1: Recapitulation of the honest real difference test (HRD) of the objective parameters.

Treatments

The average of objective parameters and its difference

Water

Content (%)

Protein

Content (%)

Lipid

Content (%)

Ash

Content (%)

Carbohydrate

content (%)

Calori (kcal)

61,42b

5,68a

0,32 b

5,86a

10,19 b

66,4 b

63,26ab

5,36a

0,72ab

5,53 b

8,55d

62,1 c

63,34a

5,62a

1,08a

5,87a

9,31c

69,4 b

60,42b

5,53a

0,71ab

5,94a

12,22a

77,4a

62,32ab

3,51b

0,61b

4,92c

9,39c

57,1 d

57,66c

3,62b

0,30b

5,91a

10,07b

57,5 d

BNJ 0.05

2,47

0,37

0,44

0,23

0,54

3,60

BNJ 0.01

3,42

0,51

0,61

0,32

0,75

4,99

3 RESULT AND DISCUSSION

K1: washing without atung solution, added 15% salt,

at fermentation range 3 days;

K2 washing without atung solution, added 20% salt,

at fermentation range 4 days;

K3: washing without atung solution, added 15% salt,

at fermentation range 3 days;

K4: washing without atung solution, added 20% salt,

at fermentation range for 4 days;

K5: washing without atung solution, added 20% salt,

at fermentation range for 2 days;

K6: washing by applied atung solution 4% (w / v),

added 20% salt, at fermentation range 2 days.

The proximate compositions, i.e., moisture, protein,

fat, ash and carbohydrate and the mineral contents of

the sausages are shown in the Table 1. The fish

sausages showed significant differences (p<0.05) in

all the proximate compositions among the samples.

The proximate compositions were in the ranges of

57.66-63.34% for moisture, 3.62-6.6% for protein,

0.30-1.08% for fat, 4.92-5.94% for ash and 8.55-

12.22% for carbohydrate.

3.1 Water Content

The Honest Significant Difference (HSD) test (Table

1), showed the highest average protein content of fish

sauce was the treatment K3 63.34% followed by K2

63.26; K5 62.32; K1 61.42; and the lowest was at

treatment K6 57.66%. It showed treatment K3

significantly different from treatment K1, K4 and K6,

but not significantly different from K2 and K5.

These results also did not significantly diffrerent

(slightly lower and slightly higher ranges) when

compared to studies (Moniharapon et al, 2014;2016)

and (Moniharapon et al, 2016). Further report the

water content of fish sauce was between 57.15 -

65.94% with an average of 61.06%. As a comparison,

the water content of Bango soy sauce was between

74.28 - 77.46% with an average of 75.96%. The range

of moisture contents in Malaysian fish sausages was

similar to the fish sausage evaluated was (68.64%)

(Raju et al, 2003). Reported that the moisture content

of a meat based product will affect the qualities of the

product such as gel strength and whiteness (Park,

2000). Reported that was 67.33-73.36% for moisture

(Huda et al, 2012).

3.2 Protein Content

The Honest Significant Difference (HSD) test (Table

1), showed the highest protein content of fis sauce

was on treatment K1 5.68% followed by K3 5.62; K4

5.53; K2 5.36; K6 3.62 and the lowest was K5 3.51%.

Treatment K1 significantly different from treatment

K5 and K6, but not significantly different from K2,

K3 and K4.

These results also did not significantly diffrerent

(slightly lower and slightly higher ranges) when

compared to studies where stated that fish sauce

protein content ranged between 3.30 – 5.24 % by the

average of 4.34% (Moniharapon et al, 2014) and

(Moniharapon et al, 2016).. On the other hand, the

protein content of Bango soy sauce less than protein

content of fish sauce produced where the protein

content was between 1.30 - 2.06% with an average of

1.62% (Moniharapon et al, 2014). Sweet soy sauce is

a typical Indonesian flavoring ingredient which is

generally made through a traditional fermentation

process. Protein content indicated the quality of sweet

soy sauce, where according to SNI 154 3543: 2013

the protein content of sweet soy sauce is 1% (National

Standardization Institution, 2013). The amount of its

protein content is due to an ability of sweet soy sauce

producers in Indonesia as long with the justification

the sweet soy sauce is not used as the main food for

daily consumption but it’s only a part of the seasoning

6th FiAC 2020 - The Food Ingredient Asia Conference (FiAC)

or flavoring (Meutia, 2015). Furthermore, based on

the protein content of sweet soy sauce tested from 24

small and medium industry in Indonesia, it was found

the average 1.30%. The analysis of producer

encompass soy sauce companies a large and small

scale in Indonesia. The previous SNI of soy sauce

(SNI 3543 - 1999) mentioned the protein content of

sweet soy sauce at least 2.5% and minimum 4% for

salt soy sauce, with consideration that sweet soy

sauce has been added sugar and other spices (National

Standardization Institution, 1999).

The results of the study by Purwoko and Handajani

(Purwoko dan Handajani, 2007), on protein content of

fermented sauce by Rhyzopus oryzae and R.

oligosporus showed the fermented soy sauce without

moromi provided a higher dissolved protein and total

protein than fermented sweet soy sauce by moromi.

Dissolved protein and total protein of fermented sweet

soy sauce by R. oligosporus higher than that of

fermented sweet soy sauce by R. oryzae.

The dissolved protein content of fermented soy

sauce by R. oligosporus without moromi was 8.2%,

while that of R. oryzae was 4.1%. The protein content

of Malaysian fish sausage (8.18-10.77%) was lower

than the protein content of fish sausage reported by

(Raju et al, 2003) was (16.76%). The lower protein

contents of the samples were related to the lower

percentages of fish flesh used in their preparation.

Based on the Malaysian Food Regulation of 1985,

article 167 stated that fish balls and fish cakes shall

contain not less than 50 percent fish. However, the

Malaysian Food Regulation did not state a specific

protein content required for fish sausage or fish (huda

et al, 2012). The protein content of eel sauce ranges

from 7.64% to 10.57% (Widowati, 2018). Protein is

important nutritional indicator in food product

including fish sauce, and it also important for human

body as builder and regulatory substances, it seems

that the protein content of soy sauce varies depend on

the type and the quality of the raw material, initial

handling and processing (Winarno, 1997).

3.3 Lipid Content

Honest Significant Difference (HSD) test (Table 1)

showed the fat content of treatment K1 average

1.08% was the highest followed by K2 0.72; K4 0.71;

K5 0.61; K1 was 0.32 and the lowest was K6 at

0.30%. There is a significant difference between

treatment K3 and K1 also K6, but its not significantly

different from K2, K4 and K5. These results turned

out to be significantly different (slightly higher and

much higher) when compared (Moniharapon et al,

2014) and (Moniharapon et al, 2016). Furthermore,

reported the fat content of fish sauce ranged from 3.16

to 4.26% with an average 3.96%. Meanwhile, the

protein content of Bango soy sauce as a comparison

of fat content was between 0.21 - 1.16% with average

0.86% (Moniharapon et al, 2014). While reported that

0.93-6.53% for fat (Huda et al, 2012).

3.4 Ash Content

Honest Significant Difference (HSD) test (Table 1),

showed the highest ash content of fish sauce was on

treatment K1 average 5.68%, followed by K3 5.62%;

K4 5,53%; K2 5.36%; K6 was 3.62% and the lowest

was K5 at 3.51%. There is a significant difference

between treatment K1 and K5 also K6, but not

significantly different from K2, K3 and K4. This

result is also not significantly different (still in the

range slightly lower and slightly higher) compared to

studies which reported that the ash content of fish

sauce was between 3.67 - 5.28% with a mean of

4.63% (Moniharapon et al, 2014) and (Moniharapon

et al, 2016). Meanwhile, the ash content of Bango soy

sauce as comparison, it was between 1.98 - 2.48%

with an average 2.22% (Moniharapon et al, 2014).

Previously reported that 1.71%-2.61% for ash (Huda

et al, 2012).

3.5 Carbohydrate Content

The Honest Significant Difference (HSD) test (Table

1), showed the highest carbohydrate content of fish

sauce was treatment K4 average 12.22%, followed by

K1 10.19%; K6 10.07%; K5 9.39%; K3 9.31 and the

lowest was K2 at 8.55%. Based on HSD there was a

significant difference between treatment K4 and all

other treatments, whereas it was not a significant

difference between treatment K1 and K6 also

between K3 and K5. These results significantly

different (much higher) compared to studies

(Moniharapon et al, 2014) and (Moniharapon et al,

2016). Furthermore, it was reported that the

carbohydrate content of fish sauce ranged from 17.95

to 29.31% with an average of 24.25%, while the

carbohydrate content of Bango soy sauce as a

comparison was between 14.49 - 21.21% with an

average of 18.85% ((Moniharapon et al, 2014) . The

previous, for carbohydrates was 8.55-12.22% (Huda

et al, 2012).

3.6 Calorie Value

The Honest Significant Difference (HSD) test

(Table 1), showed the highest calorie value of fish

sauce was on treatment K4 average 77.4 kcal,

Aplication of Natural Preservative “Atung” (Parinarium Glaberimum, Hassk) on Enzymatic Fish Sauce Nutrition Produced of Tuna Loin

Waste in Parigi Wahai Village North Seram Sub-district Central Maluku District

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.

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Aplication of Natural Preservative “Atung” (Parinarium Glaberimum, Hassk) on Enzymatic Fish Sauce Nutrition Produced of Tuna Loin

Waste in Parigi Wahai Village North Seram Sub-district Central Maluku District