NIA DWIYANTI, NOVI (2018) PENGARUH JENIS BAKTERI ASAM LAKTAT TERHADAP MUTU SOSIS IKAN NILA (Oreochromis niloticus) PENGARUH JENIS BAKTERI ASAM LAKTAT TERHADAP MUTU SOSIS IKAN NILA ) FERMENTASI SELAMA PENYIMPANAN PENGARUH JENIS BAKTERI ASAM LAKTAT TERHADAP MUTU SOSIS IKAN NILA SUHU DINGIN. S1 thesis, Universitas Mataram.
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Abstract
The aim of this study was to determine the effect of lactic acid bacteria on the quality of fermented tilapia sausage (Oreochromis niloticus) at low temperature storage. The method used in this study was experimental method with completely randomized design (CRD) which consist of 4 treatments namely Lactobacillus plantarum, L. acidophilus, L. casei and L. rhamnosus. Parameters observed were chemical quality (pH and moisture content), organoleptic quality (appearance, odor, flavor and texture) and microbial quality (total of lactic acid bacteria and total fungi). Chemical and organoleptic data were analyzed by analysis of variance at 5% significance level by using software co-Stat and difference data were tested further by test Honestly Significant Difference (HSD), while microbial data were analyzed with a descriptive method. The results showed that the type of lactic acid bacteria significantly affected the quality of pH and moisture content on 16 days storage, but did not affect on 0 and 8 days storage. Treatment of lactid acid bacteria maintained the organoleptic quality of appearance, odor, flavor and texture at 16 days storage at low temperature. The highest number of lactid acid bacteria and low number of fungi were discovered at 16 days storage. The use of L. plantarum was able to maintain the quality of tilapia fish sausages with a pH value of 4,47, the water content of 49,19%, with a level of appearance, smell, taste and texture were preferred by panelists, total lactic acid bacteria 2,28 × 10 6 CFU/gram and total fungi <1.0 × 10 2 CFU/gram. Therefore, L. plantarum is recommended as the best treatment to maintain the quality of fermented tilapia sausage and extend the self life up to 16 days storage at low temperature.
| Item Type: | Thesis (S1) |
|---|---|
| Keywords (Kata Kunci): | Lactic Acid Bacteria, Sausages, Tilapia. |
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Teknologi Pangan dan Agroindustri |
| Depositing User: | Saprudin Saprudin |
| Date Deposited: | 13 Jul 2018 01:18 |
| Last Modified: | 13 Jul 2018 01:18 |
| URI: | http://eprints.unram.ac.id/id/eprint/5689 |
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