PENGARUH KONSENTRASI GARAM TERHADAP KARAKTERISTIK KIMIA DAN MIKROBIOLOGI SELAMA FERMENTASI PEDE IKAN PATIN (Pangasius hypopthalmus) SUKOMORO

HASTILIYA, HASTILIYA and Lestari, Susi (2024) PENGARUH KONSENTRASI GARAM TERHADAP KARAKTERISTIK KIMIA DAN MIKROBIOLOGI SELAMA FERMENTASI PEDE IKAN PATIN (Pangasius hypopthalmus) SUKOMORO. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to analyze the best salt concentration level and length of fermentation time in the catfish pede fermentation process based on chemical and microbiological characteristics. This research was carried out experimentally in a laboratory using a Randomized Block Factorial Design (RAKF) with 2 treatment factors varying the salt concentration (A) used at 20%; 30% and 40% and fermentation time (H) 0 days, 3 days, 6 days, 9 days, 12 days, 15 days and 18 days with 3 repetitions. The parameters observed in this research include chemical characteristics including moisture content, water activity and degree of acidity and also microbiological characteristic is Total Lactic Acid Bacteria (Log CFU/gram). The results of this research showed that the treatment of slat concentration and fermentation time had a significant effect on the chemical and microbiological characteristics of catfish pede. Based on the results of the moisture content test, the highest average value was A1HO (59.59%) and the lowest average value was A3H6 (37.99%). The water activity value had the highest average in the A1H0 (0.70) and the lowest average value in the treatment A3H6 (0.58). The acidity degree test in the A3H0 (6.8) had the highest value and A1H6 showed the lowest pH (4.5). Calculating the highest total amount of Lactic Acid Bacteria (BAL) obtained the lowest value in A3H6 (3.20 Log CFU/gram) and the highest amount of BAL in A1H2 (6.19 Log CFU/gram). based on the results of research on differences in salt concentrations it was concluded that a salt concentration of 20% with low salt contecnt could be used as a formulation for making catfish pede (Pangasius hypopthalmus).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Fermentasi, Garam, Konsentrasi, Pede Ikan Patin, Waktu
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH201-399 Fisheries
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Hastiliya Hastiliya
Date Deposited:	17 Jul 2024 01:35
Last Modified:	17 Jul 2024 01:35
URI:	http://repository.unsri.ac.id/id/eprint/150679

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