CD Skripsi

Pengaruh Lama Fermentasi Berbeda Terhadap Mutu Peda Ikan Kembung (Rastrelliger SP)

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The aimed of this research was to determine the effect of different fermentation times on the quality of mackerel fish peda and what different fermentation times are best for mackerel peda. The research method used is experimental, making mackerel peda with different fermentation times. The design used in this research was a one-factor Completely Randomized Design (CRD) with 4 levels of treatment, namely fermentation time I of 5 days (A5), and 7 days (A7), and fermentation time II of 4 days (B4), and 6 days ( B6). This was repeated 3 times, with 12 experimental units. The parameters observed were organoleptic tests (aroma, taste, texture and appearance), analysis of total lactic acid bacteria (LAB), pH and aw. The results of the research can be concluded that the treatment of mackerel fish with long fermentation of A7B6 gave the best results. With the criteria of the typical aroma of peda fish, the spicy taste of salty mackerel fish, and the delicious taste of peda fish, the texture is semi-moist, flexible, dense and attractive in appearance, brownish red in color. With a total value of lactic acid bacteria of 2.2 x 106 cfu/g, the pH of mackerel fish is 6.16 and the aw value is 0.65

Keywords : long fermentation time, peda mackerel

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1804113229

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1804113229

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

AL

Versi lain/terkait

Lampiran Berkas

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