CD Skripsi

Pengaruh penambahan biostarter asal sosis fermentasi terhadap perkembangan mikroba dan karakteristik mutu sosis fermentasi ikan patin (Pangasius sp.)

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Fermented sausage is a processed meat product in a casing made through a fermentation process with or without the help of bacterial starter culture. The source of microorganisms in the manufacture of fermented sausages can come from natural microorganisms in meat (spontaneous fermentation), or with the addition of starter culture (controlled fermentation). The purpose of this study was to determine the genus of lactic acid bacteria used as biostarters and to determine the effect of providing biostarters from fermented sausages with different concentrations (without biostarter, 0.2%, 0.4%, and 0.6%) on sensory values, preference values, pH values, Aw, total acid, protein and water content, TVBN, and total LAB. The method used in this study was an exploratory experiment, namely descriptive in biostarter identification (including morphological and biochemical tests) and quantitative for sensory values, preference values, pH values, Aw, total acid, protein and water content, TVBN, and total LAB in sausages fermented for 0, 3, 6 and 9 days. Based on morphological and biochemical tests on biostarter identification, it was found that the biostarter used belonged to the genus Lactobacillus sp. The best fermented catfish sausage had the addition of 0.4% biostarter, namely seen from the quality values produced including a rather bright appearance, an attractive reddish brown color with a strong aroma of smoking, fermentation and spices, a delicious taste, a typical sour fermented product, not fishy, and a compact, dense and elastic texture. This fermented catfish sausage also has a pH value at an average value of 5; Aw value of 0.80%, total acid value of 0.38%; TVB-N value of 35.79 mgN/(100 grams), water content of 49.25%, protein content of 19.52% and total lactic acid bacteria value of 2.7x10 CFU/mL. The addition of biostarter showed an effect on fermented catfish sausage.
Keywords: fermented sausage, biostarter, lactic acid bacteria, catfish,
1.) Student of the Fisheries and Marine Science Faculty, Universitas Riau
2.) Lecturer of the Fisheries and Marine Science Faculty, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2104112914

Penerbit

Pekanbaru : Universitas Riau – F.Perikanan – Teknologi hasil perikanan., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2104112914

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 PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Rahmat

Versi lain/terkait

Lampiran Berkas

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