The Effect of Pineapple Extract (Ananas comosus L) on the Quality of Anchovy Fish Sauce

This research aims to determine the appropriate concentration of pineapple extract produce anchovy fish sauce with quality that is by Indonesian National Standard (SNI). The was conducted from June September 2021. used an experimental method 4 additional treatments concentrate, 0%, 10%, 15%, 20%. Each treatment three replications. Observations were made chemical tests for protein, fat, ash, water and pH levels. results showed each had a significantly different effect on levels water, ash value sauce. according (SNI) addition 10% average protein 15.88%.