PERUBAHAN SIFAT MIKROBIOLOGI, FISIKA DAN KIMIA CINCALOK UDANG REBON (Acetes erythraeus) SELAMA PENGOLAHAN

FATIMAH, NUR BUNGA and Wijaya, Agus (2025) PERUBAHAN SIFAT MIKROBIOLOGI, FISIKA DAN KIMIA CINCALOK UDANG REBON (Acetes erythraeus) SELAMA PENGOLAHAN. Undergraduate thesis, Sriwijaya University.

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Abstract

This research aims to determine the effect of cooking time on microbiological, physical, chemical properties of cincalok. This research used a Non Factorial Randomized Group Design (RAK) with one treatment (stir-frying time) with 6 treatment levels (control, 0, 2, 4, 6, and 8 minutes) and each treatment was repeated three times. The parameters observed included microbiological properties (lactic acid bacteria population), chemical properties (moisture content and pH), and physical properties (color). The results showed that the length of cooking had a significant effect on the population of lactic acid bacteria, moisture content, pH and color. Cincalok with 2 minutes cooking became the sample with the highest LAB population of 6, 50 Log CFU/mL, 60.53% for the highest water content at 2 minutes cooking and for the pH of cincalok which has the highest acidity value of 8 minutes cooking at 5.06. While in color, 2 minutes cooking has the highest lightness (L*) value of 51.82, while the highest redness (a*) and yellowness (b*) values are at 8 minutes cooking of 7.02 (a*) and 31.98 (b*). Based on the results of the study, the optimal length of time to produce stir-fried cincalok with a LAB population that is still suitable for consumption, sufficient water content, and a safe pH value is 4 minutes, cooking time that exceeds 4 minutes causes a decrease in probiotic benefits, water content and the level of crispness of stir-fried cincalok. Keywords: cooking temperature, fermentation, lactic acid bacteria, rebon shrimp cincalok.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	bakteri asam laktat, cincalok udang rebon, fermentasi, suhu pemasakan
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Nur Bunga Fatimah
Date Deposited:	11 Mar 2025 03:26
Last Modified:	11 Mar 2025 03:26
URI:	http://repository.unsri.ac.id/id/eprint/168206

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