CD Skripsi

Pertumbuhan Bakteri Asam Laktat Pada Cencaluk Udang Rebon (Acetes eryhraeus) Selama Proses Fermentasi

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ABSTRACT
Rebon shrimp is a type of small-sized crustacean and is non-economic. The nutritional content of rebon shrimp is very high but it easily rots. So to avoid rot in rebon shrimp, one method of processing is done, namely fermentation. Cencaluk is a traditional food that uses rebon shrimp as raw material through a fermentation process. The aim of this research was to determine the growth of lactic acid bacteria on rebon shrimp cencaluk and the quality of cencaluk fermented at different times (3, 5, 7, 14, 21, and 28 days) with test parameters namely organoleptic, Aw value, total acid value, TVBN value, pH value, total lactic acid bacteria, and identifying lactic acid bacteria that grow on cencaluk. The results of this research are that the 21st day is the best time for fermenting rebon shrimp cencaluk. The quality value of the cencaluk on the 21st day was with a visual value of 7.4; aroma value 7.6; texture value 7.2; taste value 7.3; pH value 4.9; Aw value of 0.89%, as well as the quality value of cencaluk rebon shrimp on day 21 with a total acid value of 7.63% and a TVB-N value of 61.60 mgN/100 g. The total number of lactic acid bacteria on day 21 was 3.8 × 105 cfu/g. The morphology of the 12 isolates from the Cencaluk lactic acid bacteria isolation had a round and rod shape. The dominant genus of lactic acid bacteria that grows on rebon shrimp cencaluk is Lactobacillus.

Keywords: cencaluk, fermentation, lactic acid bacteria

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1904124832

Penerbit

Pekanbaru : Universitas Riau - FAPERIKA – Teknologi Hasil Perikanan., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1904124832

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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