Pingkan Aditiawati
Marine products are vulnerable in quality decreasing an rottening, therefore it needed a proper method of preservation that can maintain quality and prolong the storing time. One of the main factor that contribute to fish rottening is bacterial activity. Fermentation is a common method used for food preservation. Fermentation have a role in improving nutrition ang food functional. In Fermentation process, some specific amino acids are synthesized in great number. One of them has role in giving “umami” sensation. Protein hydrolysis is a essential step in fermentation process, and the process depend on proteolytic enzyme that occurred in fishery product. When proteolysis occurred, some flavours are formed from the food. Fish sauce is one of fermentation product that can used as a method in fish preserving and as a alternative product for fish waste. With community service, the people are expected to produce fish sauce independently, so that the welfare could increase and fishery waste will be reduced in long-term period.
Penerapan Teknologi Tepat Guna, Pelaksanaan Kegiatan Kepedulian Sosial berupa pendidikan/penyuluhan/pendampingan
Marine products are vulnerable in quality decreasing an rottening.