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Pembuatan Starter Kering Bakteri Asam Laktat Dari Sosis Fermentasi Ikan Patin (Pangasius Sp.)

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Catfish (Pangasius sp.) is a type of freshwater fish that is widely known and cultivated in Indonesia. According to the Ministry of Maritime Affairs and Fisheries. Consistently shows that the protein quality is higher compared to beef and chicken protein. Fish also has less fat than meat. The potential of this fish as a processed raw material makes it an attractive alternative to replace other meats, such as chicken and beef. As a type of freshwater fish, catfish has very high economic value. Apart from that, catfish are also relatively cheap and quite easy to obtain. Fermented sausage processing is the utilization of the potential of lactic acid bacteria to produce products that can improve food safety, such as bioprotection and biopreservation. This is because the bacteria contained in lactic acid produce various antibacterial compounds, such as bacteriocins which are able to inhibit the growth and spread of pathogenic bacteria in the body. Fermented sausage products aim to turn perishable meat into more durable food. This research aims to determine the growth of dried lactic acid bacteria, and isolation of Lactic Acid Bacteria was carried out using the pour plate method and streak method on de Man, Ro gosa and Sharpe Agar (MRSA) media. The culture was incubated at 370C for 48 hours. The colony that grows is called the colony. The results of LAB isolation from fermented catfish sausage on de Man, Ragosa and Sharpe Agar (MRSA) media showed that only 2 isolates were characterized as GRAM positive with Bacillus form, negative motility, negative catalase, and TSIA unable to ferment sugar. Storage stability for a month 13.90%.

Key words: fermented sausage, lactic acid bacteria, dry isolation of lactic acid bacteria

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عنوان فروست

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شماره بازیابی

2004111507

ناشر

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2025

مجموعه

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زبان

Indonesia

شابک/شاپا

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رده بندی

2004111507

Content Type

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Media Type

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Carrier Type

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ویرایش

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موضوع (ات)

TEKNOLOGI HASIL PERIKANAN

اطلاعات خاص اثر

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Statement of Responsibility

Jaka

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