Skripsi

KARAKTERISTIK KIMIAWI MIKROBIOLOGIS DAN ORGANOLEPTIK BEKASAM DENGAN PERLAKUAN PRA-FERMENTASI

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Penilaian

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The objective of this research was to study the Chemical, microbiological and sensory characteristics of ”Bekasam” processed by prefermentation. Bekasam is an Indonesian fermented fish based on Patin fish. The research was conducted on June until September 2007 at Chemical Laboratory of Agriculture Product, and Microbiological Laboratory of Agriculture Product, Agriculture Faculty, Sriwijaya University. The research was based on Factorial Completely Randomized Design with two treatments and with three replication. The treatments were prefermentation duration of fish (for 0, 24, 48 hours) and prefermentation duration of rice flour as carbon source (for 2, 6, 10, 14 days). Parameters measured were moisture content, pH, total acid content, N-amino content, salt content, total count, count of acid-producing bacteria, and sensoris characteritics. The observation was carried out at the beginning (day 0) and the end of fementation (day 14). The result show that pH and salt content decreased during bekasam fermentation, whereas moisture content, total acid content, N-amino content increased. In conclusion, generally prefermented fish and carbon source showed significant differences in water content, pH value, total acid content, N-amino content and salt content. The increasing of total count and count of acid-producing bacteria was occured at days. The most optimal treatment was I3C4 (prefermented fish for 48 hours and prefermented carbon source for 14 days). Based on sensoris evaluation the most preferred by panelists Bekasam was produced by fish prefermentation for 48 hours and flour prefermentation for 14 days (I3C4).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
0807000255	T76994	T769942007	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T769942007

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2007

Collation

82 hlm.: Ilus., tab.; 28 cm

Language

Indonesia

ISBN/ISSN

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Classification

641.407

Content Type

Text

Media Type

unmediated

Carrier Type

unspecified

Edition

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Subject(s)

Teknologi Hasil Pertanian
Karakteristik Bekasam
Pra-Fermentasi

Specific Detail Info

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Statement of Responsibility

HALIM

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