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Rita Khairina
Faculty Of Fisheries And Marine Sciences Lambung Mangkurat University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Other

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Journal : Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan

 1 
KUALITAS TERASI UDANG DENGAN SUPLEMENTASI PEDIOCOCCUS HALOPHILUS (FNCC-0033) Nooryantini Sutikno; Yuspihana Fitrial; Rita Khairina
Fish Scientiae Vol 1 No 1 (2011): Issue June-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

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Abstract

Terasi is condiment of formed solid, its flavour typically result of shrimp fermentation or mix of them with salt or other additional substance. The aim of this research is to know influence of the supplementation P. halophilus (FNCC-0033) isolate, to time of fermentation and quality of terasi shrimp. This research by complecated Randomized Design with 3 repetition’s. The treatment given are supplementation P. halophilus 2,5 x 104 CFU/g (A), P. halophilus 5,0 x 104 CFU/g (B) and processing terasi without addition P. halophilus (FNCC-0033) as control (treatmen O). Measure of chemical parameter total N, water content, TVB and pH, the microbiologis parameter are total microbe and total LAB, and parameter organoleptic are colour, odour and texture. The research conducting days fermentation by each every 7 days during 28 days fermentation. Based on TVB value total microbe and total lactid asid bacteria show that had been formed at 21th days fermentation. The result of analysis of varians showed differenct betwen observed day fermentation. The conclusion of this research showed processing terasi by supplementation of P. halophilus have similarity wich spontanious fermentations. The total microbe are supplementation to terasi able resulted of more fermentation time is quicker than spontanious fermentation.
Co-Authors Albar Hidayat Dewi Kartika Sari Dewi Kartika Sari Dewi Kartikasari Dita Amalia Mahmudah Ellyn Normelani Eni Harmayani Findya Puspitasari Gusti Rusmayadi I Gusti Bagus Wiksuana Iin Khusnul Khotimah Iin Khusnul Khotimah Iin Khusnul Khotimah Iin Khusnul Khotimah Ika K Oktaviyanti Iryanti Fatyasari Nata, Iryanti Fatyasari Karenina Mursida Komang G Wiryawan MADE ASTAWAN Mala Nurilmala Muhammad Nur Cahyanto Muhammad Yazid Nooryantini Nooryantini Nooryantini Soetikno Nooryantini Soetikno Nooryantini Soetikno Nooryantini Soetikno, Nooryantini Nooryantini Sutikno Normayanti Normayanti Rahayu, Endang Sutriswati Ristiarini, Susana Rizky Fadliani S. Nooryantini Soewarno S Soekarto Sri Dewi N. Sitorus Sri Rahardjo Syifa, Muhammad Tutik Wresdiyati Tyas Utami Tyas Utami Wahyono, M. Dwiki Yuspihana Fitrial Yuspihana Fitrial