CD Skripsi

Pengaruh perbedaan konsentrasi asam kandis (Garcinia xanthochymus) terhadap mutu bekasam ikan gabus (Channa striata)

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Bekasam is spontaneusly fermented fish product that was produced traditionally by the community in Tambang District, Kampar Regency, Riau. The bekasam is commonly processed by adding gandaria citrus (Garcinia xanthochymus) as a natural preservative to support the growth of Lactic Acid Bacteria (LAB). This study was aimed to explore the effect of adding gandaria citrus at different concentrations on the quality of bekasam from snakehead fish (Channa striata) processed traditionally. The method used is an exploratory experiment with a Randomized Block Design (RBD), involving four treatments, namely control (A0), and gandaria citrus concentrations of 8% (A8), 10% (A10), and 12% (A12), with fermentation times of 0, 2, 4, 6, and 8 days. The results showed that bekasam with the addition of 10% gandaria citrus (A10), produced the most preferred product by the panelists, with the best quality characteristics, namely having an attractive color, fragrant aroma, distinctive sour and salty taste, and a solid, compact, and elastic texture. The best bekasam had a pH value of 5.3, an Aw value of 0.79, a total acid of 1.25%, a TVBN content of 105.7 mgN/100 g, and a Total BAL value of 5.8 x 105 CFU/g.
Keywords: bekasam, fermentation, gandaria acid, lactic acid bacteria
1) Students from the Faculty of Fisheries and Marine Affairs, Universitas Riau
2) Lecturer at the Faculty of Fisheries and Marine Affairs, Riau University

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2104112918

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

2104112918

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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