CD Skripsi

Variasi Konsentrasi Bakteriosin Dari Pediococcus Pentosaceus Strain 2397 Terhadap Mutu Bakso Ikan Patin Selama Penyimpanan Dingin

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ABSTRACT
Fish meatball is perishable food because of their complete nutrient and suitable place for microbial growth. Bacteriocin can be added as a natural preservative for catfish meatball. The study aimed to obtain the proper concentration of bacteriocin to maintain quality and extend the self life of fish meatball. The research was conducted experimentally using a completely randomized design with five treatments and three replications. The treatments in this study were the addition of the bacteriocin concentration, namely B1 (0%), B2 (0.15%), B3 (0.3%), B4 (0.45%) and B5 (0.6%). Samples were kept in a cool environment for the several duration of storage (0, 3, 6, 9 and 12 days). Data were analyzed statistically using analysis of variance and differences between treatments were analyzed using Duncan’s New Multiple Range Test (DNMRT) at the 5% level. The result showed that the concentration of bacteriocin significantly affected moisture, ash, protein contents, but did not significantly influence descriptive test. The best treatment in this study was B5 (the addition of bacteriocin 0.6%), which can maintain quality of catfish meatball up to the 12 days at cold temperature with a moisture content 73.10%, ash 1.29%, protein 8.35% and descriptive test had a surface less smooth, slightly hollow and less bright, flavor and taste less specific product and texture solid, compact, and rather springy.
Keywords: bacteriocin, catfish meatball, Pediococcus pentosaceus, cold temperature, storage

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1806124916

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI HASIL PERTANIAN., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1806124916

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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