Pakistan Journal of Biological Sciences1028-88801812-5735Asian Network for Scientific Information10.3923/pjbs.2017.543.551FatimahFeti PelealuJohanis J. GuguleSanusi YempormaseHendrika V. TalleiTrina E. 1120172011Background and Objective: Production of bakasang in North Sulawesi has not been standardized. Local people still produce it without considering the optimal conditions and the fermentation is done in a simple way. The fish viscera is traditionally fermented inside a bottle with addition of salt and incubated under the sun for a few days until it turns into a liquid. In this present study, the quality of bakasang was assessed during various fermentation condition. Materials and Methods: The viscera of fresh cakalang (Katsuwonus pelamis) fish was fermented under various temperatures (30, 50 and 70°C) for 5, 10 and 15 days with the addition of 10, 20 and 30% of salt. The property of quality included pH, moisture content, free fatty acid (FFA) and thiobarbituric acid (TBA) of the bakasang product. Results: The results of this study indicated that moisture content ranged from 16.42-77.98%. Moisture content decreased with increasing the salinity, fermentation temperature and fermentation time. The pH of bakasang ranged from 5.66-6.73. The pH of bakasang decreased with the increasing salinity. The FFA level ranged from 1.42-5.18, it increased with increasing fermentation time but decreased with increasing fermentation temperature and increased salt level. The TBA (expressed in malondialdehyde/MDA) level varied from 0.53-4.81 g/100 g, it decreased with increasing salinity and fermentation temperature but decreased with increasing fermentation time. Conclusion: The data revealed that based on the property of quality, the best product was bakasang produced using salt 20-30% at 70°C which was fermented for 15 days.]]>Kakati, B.K. and U.C. Goswami,2013Shidol of Northeast India prepared from Puntius sophore and Setipinna phasa.]]>128590Lawalata, H.J., L. Sembiring and E.S. Rahayu,2011169399Kindossi, J.M., V.B. Anihouvi, O.O.D. Akpo-Djenontin, G. Vieira-Dalode, M. Hounsou, N.H. Akissoe and D.J. Hounhouigan,201610227237Zarei, M., H. Najafzadeh, M.H. Eskandari, M. Pashmforoush, A. Enayati, D. Gharibi and A. Fazlara,201223511514Yusra, F. Azima, Novelina and Periadnadi,201312628635Sanchez, P.C.,2008Mueda, R.T.,2015Stolephorus commersonii.]]>8565572Fukui, Y., M. Yoshida, K. Shczen, Y. Funatsu and T. Takano et al.,201258273281Thariq, A.S., F. Swastawati and T. Surti,2014Rastrelliger neglectus).]]>3104111, (In Indonesian)Koochekian, S.A. and S. Moini,20098155162Desniar, D. Poernomo and W. Wijatur, 2009Rastrelliger sp.) with spontaneous fermentation.]]>127387, (In Indonesian)El Sheikha, A.F., R. Ray, D. Montet, S. Panda and W. Worawattanamateekul,201421425432Kim, B.K., H.H. Lee, M.H. Jeng and K.B. Shim,2014Trachurns japonicas) fish sauce.]]>24755762Majumdar, R.K. and S. Basu,2010Lona ilish of Northeast India.]]>9453458Anihouvi, V.B., G.S. Ayernor, J.D. Hounhouigan and E. Sakyi-Dawson,2006Lanhouin: A traditionally processed fermented fish product in the republic of benin.]]>6115Petrus, H. Purnomo, E. Suprayitno and Hardoko,201320933939AOAC., 199015th Edn., Vol. 2. No. 926.12,pp: 951pp: 951AOCS.,19894th Edn.,Arvanitoyannis, I.S.,20102010pp: 67-139pp: 67-139Buckle, K.A., R.A. Edwards, G.H. Fleet and M. Wooton,1987Zaman, M.Z., A.S. Abdulamir, F.A. Bakar, J. Selamat and J. Bakar,2009611991211Besas, J.R. and E.I. Dizon,2012Dayok).]]>3201206Tsai, Y.H., C.Y. Lin, L.T. Chien, T.M. Lee, C.I. Wei and D.F. Hwang,2006986470Desniar, D. Peornomo and V.D.F. Timoryana,2007Caranx leptolepis) dengan fermentasi spontan.]]>2007CODEX Alimentarius,20132013You, S.Y., J.S. Yang, S.H. Kim and I.M. Hwang,20172017El Hag, G.A., B.Y. Abu Gideiri, M.E. Ali and I.M. Abu Zied,2012Debs sp. (Lebeo sp.) during storage period.]]>53238Kilinc, B., S. Cakli, S. Tolasa and T. Dincer,2006222604613Cho, Y.J., Y.S., Im, H.Y. Park and Y.J. Choi,20003398102Tungkawachara, S., J.W. Park and Y.J. Choi,200368855860Skara, T., L. Axelsson, G. Stefansson, B. Ekstrand and H. Hagen,201521824Le, C.M., C. Donnay-Moreno, S. Bruzac, R. Baron, H.T.M. Nguyen and J.P. Berge,2015Sardina pilchardus) and anchovy (Stolephorus commersonii) by commercial enzymes in saline solutions.]]>538790Ibrahim, S.M.,2010Affinis affinis) for fish sauce production.]]>10169172Lee, S.K., L. Mei and E.A. Decker,199746349355Nurmahdi, H., S. Prasetyawan, M.R. Wenno and A. Aulann’am,20179129134Giri, A., M. Nasu and T. Ohshima,2012Aspergillus oryzae.]]>11322