Quality Evaluation of Bakasang Processed with Variation of Salt Concentration, Temperature and Fermentation Time

Production of bakasang in North Sulawesi has not been standardized. Local people still produce it without considering the optimal conditions and the fermentation is done in a simple way. The fish viscera is traditionally fermented inside a bottle with addition of salt and incubated under the sun for a few days until it turns into a liquid. In this present study, the quality of bakasang was assessed during various fermentation condition.