Image of Aplikasi Kombinasi Bakteri Asam Laktat Lokal, Natrium Klorida Dan Natrium Asetat Terhadap Mutu Dan Masa Simpan Ikan Patin (Pangasius Hypopthalamus)
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Aplikasi Kombinasi Bakteri Asam Laktat Lokal, Natrium Klorida Dan Natrium Asetat Terhadap Mutu Dan Masa Simpan Ikan Patin (Pangasius Hypopthalamus)

Quality degradation in Patin fish (Pangasius hypopthalamus) affects the selling value of fish in the market. Handling the decline in the quality of fish before reaching consumers causes many sellers to use formalin as a preservative that is known to have an impact on health. Another alternative way that can be used is by utilizing the ability of bacteriocin activity from Lactic Acid Bacteria (BAL) isolates JN3 and JN6 isolated from local fruits of Riau. This study aimeds to test the potential of bacteriocins in LAB against the quality and shelf life of fish whose application is combined with sodium chloride (NaCl) and Sodium Acetate (CH3COONa). This study used Factorial Completely Randomized Design with 3 factors, namely the type of isolate, concentration of salt addition and storage period. Data analysis was done by measuring pH values and organoleptic tests. The results of the study showed that the treatment with the addition of BAL showed better results compared to the addition of salt concentration, and the combination treatment showed the best results compared to other treatments.
Key Words: lactic acid bacteria, Pangasius hypopthalamus

Ketersediaan
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Perpustakaan Universitas Riau 03 04. 119 (0057)
03 04. 119 (0057)
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
03 04. 119 (0057)
Penerbit
Pekanbaru : Universitas Riau – FMIPA – Biologi.,
Deskripsi Fisik
xi, 71 hlm.; ill.; 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
03 04. 119 (0057)
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
BIOLOGI
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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