CD Skripsi

Karakteristik Bakteri Asam Laktat Pada Bekasam Udang Putih (Litopenaeus Vannamei)

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Shrimp is a highly nutritious food that is perishable so fermentation is done to extend the shelf life. Bekasam is one of the many ways that can be used to extend the shelf life of fish or shrimp. To identify the types of microbes found in shrimp bekasam products, it is necessary to isolate and characterize microbes based on their physiological and morphological properties. This study aims to determine the characteristics of lactic acid bacteria (LAB) in shrimp bekasam and determine the type of bacteria based on the characteristics of morphological and physiological properties. Quantitative and descriptive methods. The best research results were white shrimp bekasam with a fermentation time of 7 days because it was most liked by panelists, with the appearance value of white shrimp bekasam B7 (8.0) with bright and attractive color criteria, texture value (7.8) with chewy, mushy criteria, soft meat, and wet, aroma value (7.7) with the criteria of fragrant typical bekasam, specific smell of acid and alcohol and fresh, taste value (7.5) with specific taste criteria of bekasam, sour, salty, and quite savory, average pH value of 5.0, average Aw value of 0.85 and average total lactic acid bacteria 2.3 x 107 cfu/g. The results of the study were the length of fermentation (3, 5 and 7 days) on white shrimp bekasam had a significant effect on the value of appearance, texture, aroma, taste, ph, aw and total lactic acid bacteria. The cell shape of lactic acid bacteria is short bacilli cells and purple (gram-positive bacteria), no gas bubbles appear when given the H2O2 reagent is catalase negative, and bacterial growth does not spread the bacteria are non-motile. The type of lactic acid bacteria is Lactobacilus with morphological characteristics, namely milky white colony color and round colony shape.
Keywords: bekasam, characteristic, fermentation, white shrimp.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1804113628

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1804113628

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

Jaka

Versi lain/terkait

Lampiran Berkas

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