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The aim of this research is to get the right salt concentration so as to produce the best peda patin jambal products with the best characteristics. The research’s method used in this study is an experimental method with three treatments, consists of salt concentrations of 20%, 30%, and 40%. Hedonic tests were then used by 20 semi-trained panellists who had experience in organoleptic assessments which consisted of assessments of appearance, aroma, texture and taste. This research was conducted at the Fisheries Product Processing Technology Laboratory of the Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, while the salt and water content testing of the final results of the research was conducted at the Laboratory of food technology at Universitas Pasundan Bandung. Based on the results of the research, the treatment of salt concentration of 30% produces the best pangal catfish products with the best characteristics, which are rather clean appearance, dull-white to reddish-white flesh, yellowish skin surface, wrinkles on the surface of the flesh and skin, have a distinctive fermentation aroma, have a pearly texture, and has a delicious, savory, slightly salty taste.
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