PENGARUH PENAMBAHAN CAIRAN SAUERKRAUT DAN LAMA FERMENTASI TERHADAP MUTU BEKASAM INSTAN IKAN MUJAIR (Oreochromis mossambicus) (The Effect of Sauerkraut Liquid and Length of Fermentation on the Quality of Instant Bekasam of Mujair Fish)

Suci Farina Andika (Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan)
Ismed Suhaidi (Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan)
Herla Rusmarilin (Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan)

Jurnal Rekayasa Pangan dan Pertanian
Vol 6, No 2 (2018): Jurnal Rekayasa Pangan dan Pertanian

ABSTRACT The purpose of this study was to determine the effect of addition of sauerkraut liquid and fermentation time on the quality of instant bekasam of mujair fish. This study used completely randomized design with two factors i.e, addition of sauerkraut liquid (S) (60%, 70%, 80%, 90%) and fermentation time (F) (12 hour, 24 hour, 36 hour, 48 hour). The addition of sauerkraut liquid gave highly significant effect on moisture content, ash content, protein content, pH values, total microbes, hedonic values of flavor and taste. Fermentation time gave highly significant effect on moisture content, ash content, protein content, pH values, total microbes, hedonic values of flavor and taste. Interactions of the two factors had highly significant effect on hedonic values of taste. The addition of sauerkraut liquid with concentration of 90% and fermentation time of 48 hours produced the best quality of instant bekasam of mujair fish. Keywords : Bekasam, Fermentation, Mujair Fish, Sauerkraut Liquid. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh penambahan cairan sauerkraut dan lama fermentasi terhadap mutu bekasam instan ikan mujair (Oreochromis mossambicus). Penelitian ini menggunakan rancangan acak lengkap dua faktor yaitu penambahan cairan sauerkraut (S) (60%, 70%, 80%, 90%) dan lama fermentasi (F) (12 jam, 24 jam, 36 jam, 48 jam). Parameter yang dianalisa adalah kadar air, kadar abu, kadar lemak, kadar protein, nilai pH, total asam, total mikroba, nilai penerimaan konsumen, nilai skor warna, nilai hedonik aroma dan rasa.       Penambahan cairan sauerkraut memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, nilai pH, total asam, total mikroba, nilai hedonik aroma dan rasa. Lama fermentasi memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, nilai pH, total asam, total mikroba, nilai hedonik aroma dan rasa. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap nilai hedonik rasa. Penambahan cairan sauerkraut 90% dan lama fermentasi 48 jam memberikan pengaruh yang terbaik untuk mutu bekasam instan ikan mujair.   Kata Kunci : Bekasam, Cairan Sauerkraut, Fermentasi, Ikan Mujair.