Analyzing The Chemical Composition of Cold Stored Traditional Fish Floss from Ambon City

Abstract

Fish floss is a manufactured fish product composed of fish meat along with other components, including oil, coconut milk, and spices. This composition makes it delicate and prone to damage when exposed to air. The purpose of cold storage of fish floss is to prevent its deterioration. This study aimed to investigate the chemical composition of traditional fish floss that has been preserved at low temperatures for 30 days. The methodology employed involved conducting laboratory analysis of two conventional fish floss products sourced from Ambon City: AL floss and HB floss. Prior to and following storage, the chemical composition of the fish floss was examined, including water, ash, protein, fat, carbohydrates, acid-insoluble ash, and crude fiber. The findings indicated a decline in water and protein concentrations, whereas the amounts of fat and acid-insoluble ash increased. The ash content showed a rise in AL floss, while it demonstrated a decrease in HB floss. The amount of crude fiber dropped in the AL floss but increased in the HB floss. The water, ash, protein, and fat levels of the fish floss remained within the acceptable range for the fish floss quality criteria, even after storage.

Kecywords: Fish floss, crude fiber, Traditional, Cold Stored