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Research Article
 

Effect of Salt on Tempoyak Fermentation and Sensory Evaluation



Amiza Mat Amin , Zakiah Jaafar and Ng, Lay Khim
 
ABSTRACT

This project looks into the effect of addition of salt in tempoyak formulation on tempoyak fermentation and its acceptability. In this study, tempoyak with 0, 1, 2 and 3% salt, respectively, were analyzed in terms of total plate count, lactic acid bacteria count, lactic acid content, pH and acceptability by sensory panelists. The fermentation was carried out for 10 days at room temperature. Generally, total plate count and lactic acid bacteria count shows a similar trend where initially there was an increase to a maximum in microbial count and then a decrease afterwards. Tempoyak with 1% salt showed the highest total plate count and lactic acid bacteria count, followed by tempoyak at 2, 0 and 3%, respectively. For lactic acid content, tempoyak with 1% salt showed the highest lactic acid content, followed by tempoyak with 2, 0 and 3% salt, respectively. The final pH obtained in all tempoyak samples is 3.96 to 4.08. For sensory evaluation, tempoyak with 2% of salt was most preferable by the panelists. Statistical analysis shows a significant difference among tempoyak with 0, 1, 2 and 3% of salt for all the attributes, except for salty attribute.

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  How to cite this article:

Amiza Mat Amin , Zakiah Jaafar and Ng, Lay Khim , 2004. Effect of Salt on Tempoyak Fermentation and Sensory Evaluation. Journal of Biological Sciences, 4: 650-653.

DOI: 10.3923/jbs.2004.650.653

URL: https://scialert.net/abstract/?doi=jbs.2004.650.653

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