Journal of Fisheries & Marine
Vol. 3 No. 2 (2011): JURNAL ILMIAH PERIKANAN DAN KELAUTAN

Pengolahan Sosis Fermentasi Ikan Tuna (Thunnus abacares) Menggunakan Kultur Starter Lactobacillus plantarum Terhadap Nilai Ph, Total Asam, N-Total, dan Namino [Tuna Fish (Thunnus albacares) Fermented Sausage Processing Using Lactobacillus plantarum Starter Culture Against Ph, Total Acid, N-Total, And N-Amino]

Happy Nursyam (Teknologi Hasil Perikanan, Fakultas Perikanan dan Kelautan, Universitas Brawijaya, Indonesia.)

Article Info

Publish Date
01 Nov 2011

Abstract

Abstract This study was aimed to know the changes of the character of tuna fish (Thunnus sp.) which fermented by Lactobacillus plantarum starter culture. Factorand variable used was the time of ripening, namely: 0, 2, 4, 6, 8, and 10 days. The parameters observed included: pH, Total Acid, N-Total, and NAmino. The results showed that ripening time of 6 days was the best make processing of sausage against pH, N-Total, and N-Amino value were 4.200±0.177, 3.6472±0.0386, and 0.684±0.0390 respectively, while the higher of Total acid showed that ripening time that 8 days was 3.973±0.064

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Journal Info
Journal of Fisheries & Marine
Website

Abbrev

JIPK

Publisher

Universitas Airlangga

Subject

Biochemistry, Genetics & Molecular Biology

Description

Jurnal Ilmiah Perikanan dan Kelautan (JIPK; English: Scientific Journal of Fisheries and Marine) ISSN International Centre | ISSN:2528-0759 (Online) | ISSN: 2085-5842 (Print) JIPK is a peer-reviewed and open access biannually (April and November) that published by the Faculty of Fisheries and ...