Effect of Freshwater Fish Species on Lemea Chemical and Organoleptic Characteristics for Ethnoscience-Based Chemistry Learning

Syera Verlita; Dewi Handayani; Annisa Puji Astuti; Bhakti Karyadi; Aprina Defianti; Deni Parlindungan

doi:10.24114/w6qp3458

Authors

Syera Verlita University of Bengkulu
Dewi Handayani University of Bengkulu
Annisa Puji Astuti University of Bengkulu
Bhakti Karyadi University of Bengkulu
Aprina Defianti University of Bengkulu
Deni Parlindungan University of Bengkulu

DOI:

https://doi.org/10.24114/w6qp3458

Keywords:

lemea, fermentation, ethnoscience, organoleptic, protein

Abstract

This study examined the effects of freshwater fish species on the chemical and organoleptic characteristics of lemea and its potential as an ethnoscience-based chemistry learning context. Previous studies have focused on fermentation time, fish proportion, or its use as a learning resource, while comparative evidence involving freshwater fish species under standardized conditions remains limited. A randomized design was applied using four fish treatments: Cyprinus carpio (P1), Oreochromis niloticus (P2), Oreochromis mossambicus (P3), and Channa striata (P4). Each treatment had three replications and was fermented for seven days. Organoleptic characteristics were evaluated using a five-point hedonic scale, while pH and protein content were determined through laboratory procedures. P4 achieved the highest preference scores for color (95%), aroma (91%), taste (97%), and texture (93%). Mean pH values ranged from 4.23 to 4.62, with no significant differences among treatments based on Welch’s ANOVA (p = 0.660). Protein content differed significantly (p = 0.020), with P4 showing the highest value (23.98%) and P3 the lowest (11.04%). These findings indicate that fish species were associated with differences in sensory characteristics and protein content, whereas pH remained stable.. Fermentation provides a basis for connecting Rejang knowledge with fermentation, microorganisms, acidity, and protein transformation in chemistry learning.

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