CD Skripsi

Pengaruh Penambahan Substrat Bekasam Terhadap Mutu Dan Karakteristik Sosis Ikan Patin (Pangasius Hypophthalmus) Yang Difermentasi Pada Suhu Ruang

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Fermented fish sausage is one of the processed fish meat products that utilise the role of Lactic Acid Bacteria (LAB). To accelerate the sausage fermentation process, it is necessary to add a starter culture in the form of a substrate of ikan rucah (bekasam) which contains many lactic acid bacteria. This research was conducted using experimental method and arranged using Randomised Group Design (RAK). The treatments applied were different concentrations of bekasam addition, which were 0%, 2%, 4%, and 6% of the weight of fish meat, then fermented at room temperature for 2, 4, and 6 days. The results showed that the treatment of adding bekasam substrate with a concentration of 6% produced the best fermented sausage that was most liked by the panellists. The best fermented sausage produced was characterised by an attractive appearance, uniform, consistent, and bright colour, the aroma of the product smelled typical of fermented products, spicy but not fishy aroma, savoury taste, slightly sour like the taste of fermentation, with a fairly soft and compact texture. The fermented sausage had a pH value of 5.00, Aw value of 0.77, total acid value of 0.66%, TVB-N value of 12.31 mgN/(100 g) and total LAB obtained of 6.9 x 106 cfu/g. Fermented fish sausage is one of the processed fish meat products that utilise the role of Lactic Acid Bacteria (LAB). To accelerate the fermentation process of sausage, it is necessary to add starter culture in the form of bekasam fish substrate which contains many lactic acid bacteria. This research was conducted using an experimental method and was compiled using.

Keywords: Bekasam, Bactery Acid Lactat (BAL), Fermented Sausage, Starter, Room Temperature.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004112368

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2004112368

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

Aldi

Versi lain/terkait

Lampiran Berkas

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