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All Journal Berkala Perikanan Terubuk Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia
Dahlia Dahlia
Fakultas Perikanan Dan Kelautan, Universitas Riau
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences

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Journal : Berkala Perikanan Terubuk

 1 
QUALITY CHARACTERISTICS FERMENTED TILAPIA (Oreochromisniloticus) DIFFERENT CARBOHYDRATE SOURCE N Ira Sari; Dahlia '; Deby Octavian
Berkala Perikanan Terubuk Vol 41, No 2 (2013): Juli 2013
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (62.22 KB) | DOI: 10.31258/terubuk.41.2.23-31

Abstract

The research was conducted in March 2011 at the laboratory of FishProcessing Technology, Food Chemistry and Food Microbiology, Faculty ofFisheries and Marine Science University of Riau. Aimed of this study was todetermine the characteristics of fermented tilapia with different carbohydratesources. About 5 kg fish weighting 100 gr each was taken from a fish market inPekanbaru. Two groups of fish was fermented repeatedly using roasted rice andfermented bamboo shoot. The fish was fermented at room temperature for 7 days.Quality characteristics of the fermented fish was evaluated for sensory atributes(appearance, flavor, odor, and texture), chemical value ( pH, moisture, NPN,lactic acid), and lactic acid bacteria count. The fish which was fermented withroasted rice was characterized by appearance (attractive, clean, yellowish color),flavor (sour and salty, typical fermentation), odor (acid/alcohol, less fresh, typicalfermentation) and texture (dense, compact, chewy). Chemical value: pH (5,91),moisture (53,6%), NPN (0,12 ml/gr), and lactic acid (1,23 ml/gr), lactic acidbacteria count (5,44 x 10 6 ). Fish fermented with fermented bamboo shoot wascharacterized by appearance (attractive, less clean, opaque), flavor (sour and salty,less savory, not typical fermentation), odor (acids and less alcohol, typicalfermentation) and texture (elastic, compact, chewy). Chemical value: pH (5,38),moisture (59,79%), NPN (0,19 %), and lactic acid (1,71 %), lactic acid bacteriacount (8,167 x 10 6 colony/gr).Keywords: fermented tilapia, roasted rice, and bamboo shoots
Co-Authors Deby Octavian Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Dewita Dewita Edison Edison N Ira Sari N. Ira Sari Pareng Rengi Santhy Wisuda Sidauruk Sumarto Sumarto Sumarto, Sumarto Suparmi Suparmi Suparmi Suparmi Syahrul Syahrul Tjipto Leksono Trie omitha purba Tyarani Dehwie