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PERUBAHAN SIFAT MIKROBIOLOGI, FISIK, DAN KIMIA RUSIP SELAMA PENGOLAHAN MENJADI SAMBAL RUSIP
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.
Inventory Code | Barcode | Call Number | Location | Status |
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2207004564 | T82272 | T822722022 | Central Library (Referens) | Available but not for loan - Not for Loan |
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