CD Skripsi

Karakteristik Mutu Sensoris Dan Kimia Cincalok Udang Rebon (Acetes Eryhraeus) Yang Di Buat Dengan Metode Backslopping

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the study aims to evaluate the effect of backslopping method on fermentation
time, sensory and chemical quality of fermentation cincalok. Four a tipe cincalok
were prepared from rebon shrimp which are backslopping with 0%, 10%, 15%
dan 20% inoculum respectively the cincalok were evaluate for fermentation time
(pH), sensory and chemical quality characteristics. The resulh shwoed that the
cincalok backlopping with 15-20% inoculum resulted in low pH (pH 4) faster (3
days) then that of addition of 0% and 10% inoculum (5 days). Addition of 20%
inoculum producted cincalok with high sensory, NPN, proksimat and amino acid
quality it can be concluded that fermented cincalok can be made by backslopping
method with addition of 15-20% inoculum.
Keywords: inoculum, lactic acid bacteria, cincalok
1) Students of the Faculty of Fisheries and Marine, Universitas Riau
2) Lecturer of the Faculty of Fisheries and Marine, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0042)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2020

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0042)

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

Daus

Versi lain/terkait

Lampiran Berkas

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