The Effect of Fermentation Time on pH and Organoleptic Characteristics of Sikhae Using Wader (Barbodes binotatus), Tilapia (Oreochromis mossambicus), and Squid (Loligo sp.)

¹ Department of Chemical Engineering, Faculty of Engineering, Universitas Negeri Semarang, Indonesia

^* Corresponding author: astrilia.damayanti@mail.unnes.ac.id

Abstract

Sikhae is a traditional Korean fermented fish product that provides a low-energy preservation method while offering a sustainable approach to valorizing underutilized aquatic biomass, particularly small freshwater fish and marine byproducts that are often discarded. This study aimed to evaluate the effect of fermentation duration and raw material type on the pH and organoleptic characteristics of sikhae produced from wader (Barbodes binotatus), tilapia (Oreochromis mossambicus), and squid (Loligo sp.). Each raw material was fermented at 30 °C for 0, 3, 6, 9, 12, and 15 days without the addition of a starter culture. pH measurements and sensory evaluations (flavor, aroma, texture, and color) were conducted using nine trained panelists. All samples exhibited a rapid decline in pH within the first three days, reaching 4.20 (wader), 4.06 (tilapia), and 3.95 (squid), followed by stabilization until day 15. Tilapia showed the greatest pH reduction, reaching 3.59 at the end of fermentation. Sensory results indicated that tilapia fermented for six days achieved the highest overall acceptability, characterized by a balanced sour-umami flavor, pleasant aroma, and attractive orange-brown color. These findings demonstrate that spontaneous fermentation can serve as an eco-efficient strategy for transforming low-value fish resources into high-quality food products, contributing to Sustainable Development Goals (SDG 2: Zero Hunger and SDG 12: Responsible Consumption and Production).