CD Skripsi

Pembuatan sosis fermentasi ikan patin (Pangasius sp.) menggunakan metode backslopping

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Fermented fish sausage is a processed product from the fermentation process, where fish meat is mixed with additional ingredients such as salt, spices, and lactic acid-producing bacteria. Lactic acid bacteria can extend the shelf life of the product, help preserve by preventing the growth of spoilage bacteria, and can even produce food with a distinctive flavor. To accelerate the fermentation process of sausage, it is necessary to add strater in the form of substrate from previous products that contain lactic acid bacteria. This study aimed to determine the effect of making fermented sausage with the addition of previous substrate (backslopping) and get the best concentration on the sensory, physicochemical, and microbiological characteristics of fermented catfish sausage quality. The method used was experimental method and arranged using Randomized Group Design (RAK), with the treatment of adding substrate (backslopping) as much as 0%, 4%, 8%, and 12% of the weight of fish meat, then fermented at room temperature for 3, 6, and 9 days. The results showed that the treatment of adding substrate (backslopping) with a concentration of 8% with a fermentation time of 6 days produced the best fermented patin fish sausage that was most favored by panelists. The best fermented sausage produced was characterized by an attractive, brilliant, red-brown appearance that was uniform and compact; good sour taste, sour aroma typical of fermented products; and a dense and compact texture. The best fermented catfish sausage showed a pH value of 4.21; Aw value of 0.78%; total acid value of 0.68%; TVB-N value of 35.27 mgN/(100 g); moisture content of 48.15%; protein of 19.06%; and total LAB content of 4.5 x 106 CFU/g.
Keywords : catfish; fermented sausage; substrate; lactic acid bacteria
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

2104112907

Penerbit

Pekanbaru : Universitas Riau – F.Perikanan – Teknologi hasil perikanan., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2104112907

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

Rahmat

Versi lain/terkait

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