PENGARUH LAMA WAKTU FERMENTASI TERHADAP KARAKTERISTIK KIMIA KEMBUHUNG

WAFA, HAYYUNI and Herpandi, Herpandi and Rinto, Rinto (2021) PENGARUH LAMA WAKTU FERMENTASI TERHADAP KARAKTERISTIK KIMIA KEMBUHUNG. Undergraduate thesis, Sriwijaya University.

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Abstract

This research has purpose to the effect of the length of fermentation time on the chemical characteristics of kembuhung. This research was conducted using Completely Randomized Design (CRD). By looking at the treatment of various lengths of fermentation, namely Fermentation for 2 days, 3 days, 4 days and repeated three times. Parameters observed included amino acid content consisting of 15 types of amino acids and chemical parameters including protein, water, ash content, and acidity (pH) tests. The value of the degree of acidity is significantly different from 5.45 to 4.92. The duration of fermentation on chemical characteristics was not significantly different from water content 65.39%-71.07% and ash content 2.23%-2.11% and was significantly different from protein 24.9%-19.79%. The highest amino acids are glutamic acid and aspartic acid while the lowest amino acids are histidine. Overall, the amino acid composition decreased with increasing fermentation time. Fermentation of bloating for 2 days at pH value, chemical composition of protein, water, and ash is the best fermentation compared to fermentation for 3 and 4 days. and the duration of relapse of fermentation in the community is appropriate.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kembuhung, Fermentasi, Lama Fermentasi
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Hayyuni wafa
Date Deposited:	29 Oct 2021 03:49
Last Modified:	29 Oct 2021 03:49
URI:	http://repository.unsri.ac.id/id/eprint/56784

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