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Image of Isolasi Dan Karakterisasi Bakteri Asam Laktat Pada Cincalok Udang Rebon (Acetes Eryhraeus) Yang Dibuat Dengan Metode Fermentasi Backslopping
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CD Skripsi

Isolasi Dan Karakterisasi Bakteri Asam Laktat Pada Cincalok Udang Rebon (Acetes Eryhraeus) Yang Dibuat Dengan Metode Fermentasi Backslopping

YUMNA RAMADANI / 1604111784 - Nama Orang;

Abstract
The purpose of this study was to obtain isolates of lactic acid bacteria from
cincalo, and to determine the craracteristics of lactic acid bacteria contained in the
fermentd cincalok product. The benefit of this research is to provide informatin
regarding the isolation and characterization of lactic acid bacteria from cincalok
rebon shrimp. The method used in this research is descriptive, namely isolating and
characterizing lactic acid bacteria in cincalok fermented products. The concentration
of the culture substrate was C0% treatment with 0g culture substrate, C10% with 25g
culture substrate, C15% with 37,5g culture substrate, C20% with 50g culture
substrate. The parameters observed in this study were PH value, BAL isolation,
morphological test (gram stain and motility test), physiological trait test (proteolytic
activity test), sensory tes (appearance, texture,,aroma, and taste). The results of this
study were obtained PH values with an avarage of 4.53, 4.17. 4.03. and 3.87. and
from the isolation carried out, it was obtained 7 bacterial isolates isolated from the
fermentation of rebon shrimp cincalok with the backslopping method. In testing the
morphological properties of rebon shrimp, gram positive was found, hile in the
motility test the seven isolates were non-motile. The proteolityc test on rebon shrim
cincalok showed the formation of aclear zone that occurred in the isolates. Sensory
test results with the C20 treatment with a visual value of 7.77, a texture value of 7.67,
an aroma value of 8.03, and a taste value of 7.20. it can be seen that the C20
treatment was more acceptable to the panelis with the criteria of attaractive
appearance, neutral pink color, fresh sour and salty taste of fermented cincalok, and
very dense texture, slightly chewy.
Keywords: Keywords: Substrat, BAL, Cincalok, Isolation
1) Student of the Faculty of Fisheries and Marine Science, Universitas Riau
2) Lecturer of the Faculty of Fisheries and Marine Science, Universitas


Ketersediaan
#
Perpustakaan Universitas Riau 04 04. 122 (0003)
04 04. 122 (0003)
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
04 04. 122 (0003)
Penerbit
Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan -Teknologi Hasil Perikanan., 2022
Deskripsi Fisik
ix, 79 hlm.; ill.: 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
04 04. 122 (0003)
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERIKANAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
Daus
Versi lain/terkait

Tidak tersedia versi lain

Lampiran Berkas
  • COVER
  • DAFTAR ISI
  • ABSTRAK
  • BAB I PENDAHULUAN
  • BAB II TINJAUAN PUSTAKA
  • BAB III METODE PENELITIAN
  • BAB IV HASIL DAN PEMBAHASAN
  • BAB V KESIMPULAN DAN SARAN
  • DAFTAR PUSTAKA
  • LAMPIRAN
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