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All Journal Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Unri Conference Series: Community Engagement JURNAL AGROINDUSTRI HALAL
N Ira Sari
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Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Earth & Planetary Sciences Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences

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Journal : Jurnal Perikanan dan Kelautan

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QUALITY CHARACTERISTICS FERMENTED TILAPIA (Oreochromis niloticus) DIFFERENT CARBOHYDRATE SOURCE Sari, N Ira; Dahlia, Dahlia; Octavian, Deby
Jurnal Perikanan dan Kelautan Vol 18, No 2 (2013)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.18.2.76-85

Abstract

The research was conducted in the Laboratory of Fish Processing Technology,Food Chemistry and Food Microbiology, Faculty of Fisheries and Marine ScienceUniversity of Riau. The objective of this study was to determine the characteristics offermented tilapia fermented with different carbohydrate sources. About 5 kg fishweighting 100 gr each was taken from a fish market in Pekanbaru. Two groups of fishwas fermented repeatedly using roasted rice and fermented bamboo shoot. The fish wasfermented at room temperature for 7 days. Quality characteristics of the fermented fishwas evaluated for sensory atributes (appearance, flavor, odor, and texture), chemicalvalue ( pH, moisture, NPN, lactic acid), and lactic acid bacteria count. The fish whichwas fermented with roasted rice was characterized by appearance (attractive, clean,yellowish color), flavor (sour and salty, typical fermentation), odor (acid/alcohol, lessfresh, typical fermentation) 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 106). Fish fermented with fermented bamboo shoot wascharacterized by appearance (attractive, less clean, opaque), flavor (sour and salty, lesssavory, not typical fermentation), odor (acids and less alcohol, typical fermentation) andtexture (elastic, compact, chewy). Chemical value: pH (5,38), moisture (59,79%), NPN(0,19 %), and lactic acid (1,71 %), lactic acid bacteria count (8,167 x 106 colony/gr).Keywords: Fermented tilapia, roasted rice, and bamboo shoots
Co-Authors ', Dewita ', Edison ', Helwana ', Syahrul Allenty Nefitri, Allenty Alvin Hadi Martha Andarini Diharmi Anissa El Ramadhani Boy Sanjaya, Boy Bustari Hasan Christine Natalia Hutapea Cindi Harta Yuliana Dahlia ' Dahlia Dahlia Dahlia Dahlia Dahlia Dahlia Deby Octavian Desmelati ' Dian Iriani Dian Monica Hutasoir Edison ' Edison Edison Evrin Septyanti Faisal Muhammad Fandi Santoso Febriani Melisa Sinurat Fitra Suzanti Gaol, Ade Usbet Lumban Hermanto, Putra Rio Ismiana ' Josua, Victor Lisa Mayanti Simanjuntak Lisa Nurharyati Mardiah Hayati, Mardiah Mardiana A Bakkara Mariani Harahap Mery Sukmiwati Miranda, Angger Mirna Ilza Nahot Tua Sitohang Nelda wati Nelsi Fibentia Noprianto Noprianto Nurkadri Lubis Pipit Pasaribu Rafika Apriany Raja Anita Lufhiana Raja Tayib Reinaldy Pangestu Renol Wisma Indra, Renol Wisma Ridho Fadhlil Azmi Rollen M Pasaribu, Rollen M Santhy Wisuda Sidauruk Siti Nurjanah Slamet Nur Arifin Suardi Loekman Sukirno Mus Sumarto ' Sumarto Sumarto Sumarto Sumarto Suparmi ' Suryana Suryana Syahrul ' Syahrul Syahrul Tayib, Raja Teddy Hario Pirmanda Tjipto Leksono Tongam Poriaman Simatupang Trisla Warningsih Vivi Alfionita Weni Kurnia Sari Wiwi Solvia Siahaan Zainuddin Nasution