Skripsi

PERUBAHAN SIFAT MIKROBIOLOGI, FISIKA DAN KIMIA CINCALOK UDANG REBON (Acetes erythraeus) SELAMA PENGOLAHAN

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Penilaian

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This research aims to determine the effect of cooking time on microbiological, physical, chemical properties of cincalok. This research used a Non Factorial Randomized Group Design (RAK) with one treatment (stir-frying time) with 6 treatment levels (control, 0, 2, 4, 6, and 8 minutes) and each treatment was repeated three times. The parameters observed included microbiological properties (lactic acid bacteria population), chemical properties (moisture content and pH), and physical properties (color). The results showed that the length of cooking had a significant effect on the population of lactic acid bacteria, moisture content, pH and color. Cincalok with 2 minutes cooking became the sample with the highest LAB population of 6, 50 Log CFU/mL, 60.53% for the highest water content at 2 minutes cooking and for the pH of cincalok which has the highest acidity value of 8 minutes cooking at 5.06. While in color, 2 minutes cooking has the highest lightness (L*) value of 51.82, while the highest redness (a*) and yellowness (b*) values are at 8 minutes cooking of 7.02 (a*) and 31.98 (b*). Based on the results of the study, the optimal length of time to produce stir-fried cincalok with a LAB population that is still suitable for consumption, sufficient water content, and a safe pH value is 4 minutes, cooking time that exceeds 4 minutes causes a decrease in probiotic benefits, water content and the level of crispness of stir-fried cincalok. Keywords: cooking temperature, fermentation, lactic acid bacteria, rebon shrimp cincalok.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507001368	T168206	T1682062024	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1682062024

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2024

Collation

xiii , 136 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

631.07

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)

Teknik Pertanian
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

TUTI

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