The Effect of Salt Percentage Difference on the Nutritional Quality of Fermented Climbing Perch (Anabas Testudineus Bloch) Wadi from Central Kalimantan

摘要

Wadi is a traditional fish fermentation product in semi-wet whole fish, a bit black (close to the colour of fresh fish), chewy texture with a distinctive aroma of fermented fish salty taste. Wadi is processed by dry salting in a tightly closed container with a high salt concentration (> 25) at room temperature for 7 days to several months until the aroma of the wadi is formed. This study aims to determine the effect of giving different salt levels to the nutrition of fermented climbing perch fish wadi. The design used in this study is a qualitative descriptive method. This study showed that the higher salt content in the body of fish affects increasing levels of ash, carbohydrates and lowering the content of water, protein, and fat.