CD Skripsi

Karakteristik Mutu Sensoris Dan Mikrobiologi Cincalok Udang Rebon (Acetes Sp.) Yang Dibuat Dengan Metode Fermentasi Backslopping

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Abstract
This study aims to evaluate the characteristics of the sensory quality, pH, ALT and
BAL of cincalok made by the backslopping fermentation method with different inoculums. The
method used was an experimental method with Racangan Acak Kelompok (RAK). The days
(0,21,2,3) for category and the treatment given consisted of adding inoculums of 0% (C0), 10%
(C10), 15% (C15), and 20% (C20). This study consisted of 2 stages, namely 1) Preparation of the
inoculum, 2) Preparation of the cincalok using the backslopping method. The parameters tested
were sensory quality test, lactic acid bacteria test, total plate count test, pH. he results showed
that the calculation of the pH of the cincalok produced with different inoculum treatments had
different amounts as follows: C0 5.3%, C10 4.2%, C15 4.1 and C20 3.8. The optimal fermentation
time to obtain the inoculum is C0 (control), which is 4.3, and the addition of 20% inoculum is
3.8. The best treatment is the addition of 20% inoculum with quality characteristics of visual
value obtained attractive results and neutral pink color, The quality of the taste value obtained
the results of the fresh sour and salty cincalok, the quality of the aroma value obtained the result
of the fermented fresh sour aroma of cincalok, the quality of the texture value obtained the result
of a very dense texture, slightly chewy and a little bit watery. The pH for the addition of 20%
inoculum with 3 days of fermentation time was 4.85, the calculation of the ALT value for the
addition of 20% inoculum resulted in 1.82 x 105 (colony / g), and the calculation of the best BAL
value for the addition of 20% inoculum was 4.47 x 107(colony / g).
Keywords: Rebon shrimp, Cincalok, Backslopping
1)Student of The Faculty of Fisheries and Marine Science, Universitas Riau.
2)Lecturer of The Faculty of Fisheries and Marine Science, Universitas Riau.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 121 (0037)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan - Teknologi Hasil Perikanan., 2021

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 121 (0037)

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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