CD Skripsi

Karakteristik Mutu Bekasam Ikan Gabus (Channa Striata) Dengan Penambahan Gula Saka (Saccharum Officinarum Linn) Berbeda Selama Proses Fermentasi

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Snakehead fish has diverse nutritional content and can be prepared into bekasam. Generally, the local Kampar community combines fish, roasted rice, and acid in making bekasam. The addition of acid produced a product with a very sour flavor and odor, so another alternative combination is needed. Saka sugar can be used as an alternative to acid because it can work with rice to produce bekasam with a balanced flavor and odor. The objective of this study was to determine the quality characteristics of snakehead fish (Channa striata) bekasam with the addition of saka sugar. The method used was an experiment with a Randomized Block Design (RBD). The treatments were the addition of saka sugar at concentrations of 0, 3, 5, and 7%, with fermentation periods of 2, 4, 6, and 8 days. The assessments included organoleptic properties, pH, Aw, total acidity, LAB, and TVB-N. The results indicated thattheoptimaltreatmentwas7% sugar(21g) with a fermentation period of 6 days. The resulting bekasam had the best hedonic values (color 7.46; flavor 7.23; odor 7.47; and texture 7.76) and quality values (color 7.78; flavor 8.00; odor 7.67; and texture 7.59), followed by a pH value of 5.79; Aw value of 0.75; total acidity of 0.96%; LAB of 5.5 × 10⁶ CFU/mL; and TVB-N of 40.49 mg N/100 g.


Keywords: bekasam, fermentation, lactic acid bacteria, saka sugar, snakehead fish

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2104110529

Penerbit

Pekanbaru : Universita Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2104110529

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

Vina

Versi lain/terkait

Lampiran Berkas

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