KARAKTERISTIK KIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK BEKASAM IKAN PATIN (PANGASIUS PANGASIUS HAM. BUCH) DENGAN VARIASI KONSENTRASI TEPUNG BERAS DAN GARAM

SARI, MIKE MAYA and Widowati, Tri Wardani and Rosidah, Umi (2007) KARAKTERISTIK KIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK BEKASAM IKAN PATIN (PANGASIUS PANGASIUS HAM. BUCH) DENGAN VARIASI KONSENTRASI TEPUNG BERAS DAN GARAM. Undergraduate thesis, Sriwijaya University.

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Abstract

Penelitian ini bertujuan untuk mengetahui karakteristik kimia, mikrobiologi dan organoleptik bekasam ikan Patin dengan variasi konsentasi tepung beras dan berbeda. Metode penelitian yang digunakan adalah rancangan acak lengkap faktorial dengan 2 faktor, yaitu konsentrasi tepung beras (50%, 75% dan Parameter yang diamati garam yang 100%) dan konsentrasi garam (5%, 10%, dan 15%). meliputi kadar asam total, pH, kadar air, kadar N-amino, kadar garam, total mikrobia, total bakteri pembentuk asam dan uji organoleptik. Hasil penelitian menunjukkan bahwa pH bekasam ikan Patin menurun selama fermentasi sebaliknya nilai kadar asam total, kadar air, kadar N-amino, kadar garam, populasi total mikrobia dan total bakteri pembentuk asam meningkat selama fermentasi. Bekasam ikan Patin yang paling disukai panelis yaitu bekasam dengan perlakuan M3G2 (tepung beras 100% dan garam 10%) dengan kadar asam total 3,87%, pH 4,55, kadar air 63,8%, kadar N-amino 5,57%, kadar garam 4,59%, populasi total mikrobia 9,58 log cfii/ml dan bakteri pembentuk asam 7,63 log cfu/ml.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	bekasam ikan Patin
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	25 Apr 2022 07:02
Last Modified:	25 Apr 2022 07:02
URI:	http://repository.unsri.ac.id/id/eprint/69395

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