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

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Penilaian

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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.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207004564	T82272	T822722022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T822722022

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2022

Collation

vii, 33 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.707

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Teknologi Bahan Kimia Pertanian
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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