PENGARUH PRA FERMENTASI GARAM TERHADAP KARAKTERISTIK KIMIA DAN MIKROBIOLOGI BEKASAM IKAN PATIN

Widowati, tri wardani and Taufik, Muhammad and Wijaya, Agus (2011) PENGARUH PRA FERMENTASI GARAM TERHADAP KARAKTERISTIK KIMIA DAN MIKROBIOLOGI BEKASAM IKAN PATIN. In: Prosiding Seminar Nasional dan Rapat Tahunan Dekan bid. Ilmu Pertanian BKS-PTN wilayah Barat. Fakultas Pertanian, Universitas Sriwijaya, Palembang, pp. 1113-1123. ISBN 978-979-8389-18-4

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    Abstract

    The objective of this research was to study effect of presalting on chemical and microbiological characteristics of Patin Fish Bekasam, an Indonesian fermented fish made of Patin fish. Presalting is salting fresh fish before fermentation using carbon sources. Concentrations of presalting were 5%, 10%, and 15%. Presalting fish was treated for 24 hours in two kinds of temperature (28 ± 2oC and 18 ± 2oC). Observed parameters were total count, count of acid-producing bacteria, pH value, total acid contents and water content. Furthermore, observation was carried out at the beginning (day 0) and the end of fermentation (day 14). The result showed the water content and pH value decreased during the process, whereas total acid content, total count and count of acid-producing bacteria were found to increase. Bekasam treated with presalting concentration of 15% showed the lowest result in total count and count of acid-producing bacteria. Keywords: Patin Fish Bekasam, Salt, Fermentation

    Item Type: Book Section
    Subjects: Q Science > QR Microbiology
    Divisions: Faculty of Agriculture > Department of Agriculture Product Technology
    Depositing User: Tri Wardani Widowati
    Date Deposited: 27 Jul 2015 09:54
    Last Modified: 27 Jul 2015 09:54
    URI: http://eprints.unsri.ac.id/id/eprint/5681

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