Abstract:
This Study aimed to determine the effects of fermentation time on chemical, organoleptic
characteristics and total plate count of dried squid (Loligo sp) product. This study used 3
treatments of fermentations time namely treatment 0 (1 day of fermentation), treatment A (3
day of fermentation) and treatment B (5 day of fermentation). The results showed that
fermentation time significantly affected the chemical characteristics of dry squid. The highest
protein content was observed in treatment 0 (40.38±0,92%) and the lowest water content was
in treatment 0 (12.49±1,17%) while the lowest pH level was in treatment A (6,01±0,01%).
The organoleptic characteristics including appearance, aroma. Taste and texture were more
preferred in treatment A than in other tretments. The Lowest total plate count in treatment B
was 5,84±1.3 log 10 CFU/mL
Keywords: Dried squid, chemical characteristics, organoleptic, Total Plate Count
