Physicochemical characteristics, sensory acceptability and microbial quality of Wadi betok a traditional fermented fish from South Kalimantan, Indonesia

The aims of this study were to find out the physicochemical characteristics, sensory acceptability and microbial quality of traditional fermented fish (Wadi Betok) which is popular in South Kalimantan society. Wadi Betok samples were collected from 20 processors at three production area and grouped base on the level of salt addition during sample preparation (5, 10, 15, 25, 50, 75 and 100% w/w). The physicochemical characteristics of these samples were pH: 6.74-7.87; a_w: 0.75-0.93; salt content 2.39-13.68% and protein content: 11.50-16.52%. The sensory evaluation showed that sample added with 15% salt had the highest score for texture: 5.90; aroma: 5.89; taste: 5.93 and colour: 5.64. (1: extremely undesirable and 7: extremely desirable). While the highest microbial count was found in sample added with 5% salt: 2.44 x 10⁶ cfu/g and the highest Lactic Acid Bacteria count also in sample added 5% salt: 2.13 x 10⁶ cfu/g. It was found that physicochemical characteristics and sensory acceptability as well as microbial quality of traditional fermented fish samples from cottage level producers were in a very wide range, and this showed that there is still no standard operating procedures for such traditional fermenting fish processing steps. It can be concluded that physicochemical characteristics, sensory acceptability and microbial quality of Wadi Betok are influenced by the level of salt addition.