PERUBAHAN SIFAT MIKROBIOLOGI, FISIK, DAN KIMIA RUSIP SELAMA PENGOLAHAN MENJADI SAMBAL RUSIP

ALFARIZI, RADEN and Wijaya, Agus (2022) PERUBAHAN SIFAT MIKROBIOLOGI, FISIK, DAN KIMIA RUSIP SELAMA PENGOLAHAN MENJADI SAMBAL RUSIP. Undergraduate thesis, Sriwijaya University.

	Text RAMA_41231_05031381823067.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_41231_05031381823067_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
Preview	Text RAMA_41231_05031381823067_0012086803_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (728kB) | Preview
	Text RAMA_41231_05031381823067_0012086803_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (198kB) | Request a copy
	Text RAMA_41231_05031381823067_0012086803_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (448kB) | Request a copy
	Text RAMA_41231_05031381823067_0012086803_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (323kB) | Request a copy
	Text RAMA_41231_05031381823067_0012086803_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (147kB) | Request a copy
	Text RAMA_41231_05031381823067_0012086803_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (180kB) | Request a copy
	Text RAMA_41231_05031381823067_0012086803_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (772kB) | Request a copy

Abstract

Rusip is a traditional fermented fish product originating from Bangka�Belitung. The fermentation involved enzymatic, physical and chemical processes. The lactic acid bacteria (LAB) played the key role in the process. Rusip is produced using anchovies, 25% salt and 10% palm sugar. This study aimed to determine the effect of processing into chili sauce on microbiological, physical and chemical characteristics of rusip. This study used a non-factorial completely randomized design with 1 treatment factor, namely cooking time. The following factor levels was as follows: 0, 2, 4, 6, 8, and 10 minutes). All experiment was carried out in triplicate. The observed parameters were microbiological (LAB population), physical (color and browning index) and chemical (water content and pH) characteristics. The results showed that cooking time had significant effect on decrease of LAB population decrease, redness, yellowness, increase browning index, decrease of water content and pH value. In conclusion, in order to minimize LAB population decrease, rusip should be cooked for 6 minutes.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Rusip, lactic acid bacteria, cooking time.
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Raden Alfarizi
Date Deposited:	21 Nov 2022 04:07
Last Modified:	21 Nov 2022 04:07
URI:	http://repository.unsri.ac.id/id/eprint/82272

Actions (login required)

View Item