<![CDATA[The objective of this research was to study rusip characteristic of anchovies (Stolephorus sp.) during fermentation to dig its fermentation profile up. The experiment was conducted in 3 replications and onserved periodically: 0, 4, 8, 12, 16, 20, days. The lactic acid fermentation was observed in rusip as indicated by lactic acid bacteria presence during fermentation. Throughout 20 days fermentation, the moisture content, total lactic acid, TVN, TMA, and soluble protein increased while the pH, fat, and reducing sugar contents decreased. CHemical profile of rusip at day 20 fermemtation was characterized by pH 5.07; 22.20% total lactic acid, 1.5% fat. 82.34 mg N/100 g TVN; 14.9% mg N/100g TMA; 3.68% reducing sugar, and 6.36% soluble protein.ABTRAKTujuan penelitian ini adalah untuk mempelajari karakteristik rusip dari ikan teri selama fermentasi untuk mendapatkan profil fermentasi rusip. Percobaan dilakukan sebanyak tiga kali yang diamati secara priodik pada hari ke 0, 4, 8, 12, 16, dan 20 hari. Fermentasi rusip merupakan fermentasi asam laktat yang diindikasikan oleh keberadaan bakteri asam laktat selama fermentasi. Selama 20 hari fermentasi, kandungan air, total asam laktat, TVN, TMA dan protein terlarut meningkat sementara pH, lemak dan gula reduksi menurun. Profil kimia rusip pada hari ke 20 fermentasi adalah sebagai berikut, pH 5,07; total asam laktat 22,20%; lemak 1,5%; TVN 82,34 mgN/100 g; TMA mg N/100 g; gula reduksi 3,68% dan protein terlarut 6m36%.]]>
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