CD Skripsi

Isolasi Dan Identifikasi Bakteri Asam Laktat Pada Bekasam Ikan Nila (Oreochromis Niloticus) Dengan Penambahan Dadih

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Abstract
Bekasam is a fermented fish product with an additional carbohydrate source that has salty and sour taste. The purpose of the research was to determine the effect of adding dadih at different concentrations (without dadih, 5%, 10%, and 15% dadih based on fish meat weight) to carp bekasam on the sensory evaluation, pH value, total lactic acid bacteria and the type of lactic acid bacteria grown on carp bekasam. The research method used is experimental and designed as a completely randomized design (CRD) for sensory evaluation, pH values, and total lactic acid bacteria, meanwhile, the methods of descriptive was used for identifying the types of lactic acid bacteria. The results showed that sensory evaluation was shown by the value of odor (6,0; 8,2; 8,1; 7,7), taste (3,5; 7,9; 7,7; 5,8), texture (3,8; 7,9; 7,6; 7,4), appearance (5,6; 8,0; 8,0; 6,8), pH value (4,83; 4,58; 4,52; 4,37) and total lactic acid bacteria (1,5 x 106; 2,1 x 106; 3,2 x 106; 5,3 x 106 cfu/ g). The morphological and physiological bacteria isolated from carp bekasam without the addition of dadih were Bacillus sp. Meanwhile, the bacteria isolated from dadih and carp bekasam added with dadih (5%, 10%, and 15%) were identified as Lactobacillus sp.
Keywords: bekasam, dadih, lactic acid bacteria.
1) Student of the Fisheries and Marine Science Faculty, University of Riau
2) Lecturer of the Fisheries and Marine Science Faculty, University of Riau
ISOLASI

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1804111176

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

1804111176

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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