CD Skripsi

Karakteristik Mutu Bekasam Ikan Patin (Pangasius Djambal) Yang Difermentasi Menggunakan Sumber Karbohidrat Berbeda

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Abstract
Catfish (Pangasius sp.) is one of the freshwater fishery commodities that has high economic value. Catfish rapidly decays, so an alternative is needed to extend its shelf life, such as Bekasam fermented products. Bekasam is traditionally processed with the addition salt and carbohydrates. Carbohydrates in the manufacture of Bekasam serve as an energy source for lactic acid bacteria. Bekasam was made from fish mixed with salt and carbohydrate sources, then fermented for 7 days. The treatments were different carbohydrate sources consisting of boiled rice (N), roasted rice (B) and roasted paddy (P). Parameters observed were organoleptic test, pH analysis, total Lactic Acid Bacteria (LAB), total lactic acid and TVBN. Characteristics of Bekasam N treatment was the best based on texture, pH, total LAB, total lactic acid and TVBN. Bekasam with carbohydrate sources of boiled rice (N) had the characteristics of a soft and chewy texture, lower pH value of 4.48, total LAB of 1.0x107 CFU/mL, total lactic acid value of 0.93% and low TVBN value of 26.09 mgN/100 g.
Keywords: bekasam, carbohydrate source, total BAL, total lactic acid, TVBN
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

1804113601

Penerbit

Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1804113601

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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