Physicochemical, Organoleptic and Nutritional Properties of Nila (Oreochromis niloticus) Pekasam at Different Concentrations of Cooked Rice

<p><em>Pekasam</em> is a traditional fermented fish dish from West Kalimantan, prepared using salt and cooked rice. However, the optimal concentration of cooked rice for making <em>pekasam</em> is unknown. This study aims to determine the effect of variations in cooked rice concentration on physicochemical properties, organoleptic characteristics and nutritional composition of Nila or Tilapia (<em>Oreochromis niloticus</em>) <em>pekasam</em>. The study used a Completely Randomized Design (CRD) with three cooked rice concentration treatments, namely 40%, 70% and 100% of the fish weight. A 1 kg Nila, covered with salt and cooked rice, was fermented in an airtight glass jar for 7 days. Physicochemical, organoleptic, and proximate tests were conducted at the Tanjungpura University Laboratory. Organoleptic testing involved 30 untrained panelists using a line scale. Data were analyzed using ANOVA. The results showed that <em>pekasam</em> with a 70% cooked rice concentration had a brighter color (L = 26.84), higher water content (57.83%), and the highest salt content (23.00%) and pH (5.79). <em>Pekasam</em> with a 70% cooked rice also had a distinctive aroma, attractive color, medium chewy texture, and a balanced tart and salty taste. Proximate tests showed that <em>pekasam</em> with a 70% cooked rice concentration had the highest protein (9.527%), carbohydrates (18.358%) and calorific (138.378 Cal.g-1) content. The 70% cooked rice concentration produced <em>pekasam</em> with an optimal physicochemical, organoleptic and nutritional quality.</p>