Issue

Vol. 3 No. 2 (2011): JURNAL ILMIAH PERIKANAN DAN KELAUTAN

Date Log

Submitted
January 24, 2019
Accepted
January 24, 2019
Published
November 1, 2011

1. Copyright of the article is transferred to the journal, by the knowledge of the author, whilst the moral right of the publication belongs to the author.

2. The legal formal aspect of journal publication accessibility refers to Creative Commons Atribusi-Non Commercial-Share alike (CC BY-NC-SA),  (https://creativecommons.org/licenses/by-nc-sa/4.0/)

3. The articles published in the journal are open access and can be used for non-commercial purposes. Other than the aims mentioned above, the editorial board is not responsible for copyright violation

 

The manuscript authentic and copyright statement submission can be downloaded ON THIS FORM. 

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]

https://doi.org/10.20473/jipk.v3i2.11609
Happy Nursyam
Teknologi Hasil Perikanan, Fakultas Perikanan dan Kelautan, Universitas Brawijaya, Indonesia.

Corresponding Author(s) : Happy Nursyam

happy_nursyam@yahoo.com

Jurnal Ilmiah Perikanan dan Kelautan, Vol. 3 No. 2 (2011): JURNAL ILMIAH PERIKANAN DAN KELAUTAN

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

Keywords

fermented sausage starter culture ripening tuna fish and total asam
Nursyam, H. (2011). Pengolahan Sosis Fermentasi Ikan Tuna (Thunnus abacares) Menggunakan Kultur Starter Lactobacillus plantarum Terhadap Nilai Ph, Total Asam, N-Total, dan Namino <br><i>[Tuna Fish (Thunnus albacares) Fermented Sausage Processing Using Lactobacillus plantarum Starter Culture Against Ph, Total Acid, N-Total, And N-Amino]<i>. Jurnal Ilmiah Perikanan Dan Kelautan, 3(2), 221–228. https://doi.org/10.20473/jipk.v3i2.11609
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX
References
  1. Anonymous. 1991. Ensiklopedia Nasional Indonesia jilid 16. Penerbit PT. Cipta Adi Pustaka. Jakarta.
  2. Apriliyah, M. 2004. Metode Pembuatan dan Karakteristik Fisik, Kimia, Organoleptik Bandenga asap (Chanos chanos forsk) DiBeberapa Usaha Pengasapan Tradisional Di Desa Ginonjo Sidoarjo. Fakultas Teknologi Pertanian. Universitas Brawijaya. Malang.
  3. Buckle, K. A., R. A. Edwards., G. H. Fleet., M. Watton. 1987. Ilmu Pangan. Alih Bahasa Hari Purnomo dan Adiono. Penerbit Universitas Indonesia. Jakarta.
  4. Desrosier, N. W. 1988. Teknologi Pengawetan Pangan. Penerbit Universitas Indonesia Press. Jakarta.
  5. Dwidjoseputro, D. 1998. Dasar-dasar Mikrobiologi. Djambatan. Malang.
  6. Fardiaz, S. 1992. Mikrobiologi Pangan 1. PT. Gramedia Pustaka Utama. Jakarta.
  7. Gilliland, S, E. 1986. Bacterial Starter Cultures for Foods. CRC Press, Inc. Boca Raton Florida. USA.
  8. Heruwati,E,S., Sudariastuti,E dan Indriati, N. 1997. Pengaruh Suhu Inkubasi dan Jenis Bakteri Asam Laktat Terhadap Kecepatan Fermentasi dan Mutu Organoleptik Sosis Ikan. Jurnal Penelitian Perikanan Indonesia Vol. III No.1.Jakarta.
  9. Jay, J. M. 1992. Modern Food Microbiology. Fourt edition. Chapman and Hall. New York. London.
  10. Maria, M. 2002. Pembuatan Starter Kering Kultur Campuran BAL dan Sacharomycetes Cerevicias untuk Proses Fermentasi Produk Sereal (kajian jenis mikroba dan bahan pengisi). Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Brawijaya Malang. Unpublished. Malang.
  12. Muchtadi, T. R. 1997. Teknologi Proses Pengolahan Pangan. Pusat antar-Universitas Pangan dan Gizi. Institut Pertanian Bogor. Bogor.
  13. Murtini, T.J., Nasran,S., Sanah, A dan Wahyuni, M. 1997. Pengaruh Penambahan Tepung Beras atau Tepung Jagung Terhadap Mutu Sosis Fermentasi Ikan Layaran (Istiophorus orientalis). Jurnal Penelitian Dan Pengembangan Perikanan Indonesia. Jakarta.
  14. Purnomo, H. 1990. Teknologi Daging. Nuffic. Universitas Brawijaya. Malang.
  15. Rahayu, W.P. R, S. Ma’oen, Suliantari, dan S. Fardiaz. 1992. Teknologi fermentasi Produk Perikanan. Pusat antar-Universitas Pangan dan Gizi. Institut Pertanian Bogor. Bogor.
  16. Rukyanto, E. 2004. Pengaruh Penambahan Karagenan dan Bahan Pengisi yang Berbeda terhadap Mutu Sosis Ikan Tenggiri (Scomberomus commersoni). Fakultas Perikanan Universitas Brawijaya Malang. Unpublished. Malang.
  17. Soeparno. 1994. Ilmu dan Teknologi Daging. Gadjamada. University Press. Yogyakarta.
  18. Winarno, F. G. 1980. Kimia Pangan dan Gizi. Penerbit PT. Gramedia Pustaka Utama. Jakarta.
  19. Wibowo, S. 2002. Industri Pengasapan Ikan. Penebar swadaya. Jakarta.
  20. Yuwana, A. 2000. Pure Pisang Yang Mengandung Susu Fermentasi Oleh Lactobacillus casei dalam Yakult Kajian dari Proporsi Susu Skim dan Lama Fermentasi. Fakultas Teknologi Pertanian. Universitas Brawijaya. Malang.
Read More
Author biographies is not available.
Download this PDF file
PDF
Altmetric Badge
Trend MD
Statistic
Read Counter : 3177 Download : 12041

Downloads

Download data is not yet available.