نبذة مختصرة : Penelitian ini bertujuan untuk mengetahui pengaruh penggaraman dengan konsentrasi yang berbeda terhadap karakteristik kimia dan pertumbuhan bakteri pada ikan sepat rawa (Trichogaster trichopterus). Perlakuan yang diberikan adalah tanpa penambahan garam (A) sebagai kontrol, garam 5% (B), garam 10% (C) dan garam 15% (D). Analisis kadar air menggunakan metode pengeringan, analisis kadar protein menggunakan metode Kjeldahl, analisis asam amino menggunakan high performance liquid chromatography (HPLC) dan analisis pertumbuhan mikroba menggunakan metode angka lempeng total (ALT). Perlakuan terbaik adalah perlakuan D penambahan garam dengan konsentrasi 15% menghasilkan kadar air ikan sepat rawa sebesar 61,35%, kadar protein 31,61%, dan ALT 5,87 log10 CFU/mL. Profil asam amino esensial yang tertinggi pada perlakuan B yaitu lisina sebesar 2,20% dan asam amino non esensial yang tertinggi pada perlakuan B yaitu asam glutamat 4,34%. ; This study aimed to determine the effect of addition of different salt concentrations on chemical characteristics and bacterial growth of Three Spot Gourami (Trichogaster trichopterus). The treatments given were no addition of salt (A) as a control, 5% salt (B), 10% salt (C) and 15% salt (D). The moisture was measured using the drying method, while protein content was analysed using the Kjeldahl method. Amino acids content was determined using the high performance liquid chromatography (HPLC) method and the microbial growth was observed using the total plate count (TPC) method. The best treatment was treatment D with the addition of salt with a concentration of 15% resulting in water content of three spot gourami 61.35%, protein content 31.61%, and TPC 5.87 log10 CFU/mL. The highest profile of essential amino acids in treatment B was lysine at 2.20% and the highest non-essential amino acids in treatment B was glutamic acid at 4.34%.
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