UJI LAMA FERMENTASI TERHADAP KUALITAS HASIL TERASI DENGAN MENGGUNAKAN PAKET ALAT PENGOLAH TERASI (The Effect of Fermentationtime on The Quality of Shrimp Paste Using a Paste Processing Equipment Packages)

Jurnal Rekayasa Pangan dan Pertanian

View Publication Info
 
 
Field Value
 
Title UJI LAMA FERMENTASI TERHADAP KUALITAS HASIL TERASI DENGAN MENGGUNAKAN PAKET ALAT PENGOLAH TERASI (The Effect of Fermentationtime on The Quality of Shrimp Paste Using a Paste Processing Equipment Packages)
 
Creator Sariani, Sariani; Program Studi Keteknikan Pertanian Fakultas Pertanian USU Jl. Prof. Dr. A. Sofyan No. 3 Kampus USU Medan 20155
Rohana, Ainun; Program Studi Keteknikan Pertanian Fakultas Pertanian USU Jl. Prof. Dr. A. Sofyan No. 3 Kampus USU Medan 20155
Harahap, Lukman Adlin; Program Studi Keteknikan Pertanian Fakultas Pertanian USU Jl. Prof. Dr. A. Sofyan No. 3 Kampus USU Medan 20155
 
Subject Keteknikan Pertanian
 
Description ABSTRACT Shrimp paste is preserved products of small fish or rebon that have been processed through a curing process or fermentation, milling or pulverization, and drying. This study was aimed to determine the quality of the paste due to fermentation time using condiment packet processing devices. Parameters measured were ash content, protein content, the number of E. coli bacteria, moisture content, and organoleptic tests.The results showed that the length of fermentation of shrimp pastehad highly significant effect on protein content, water content and organoleptic tests but had no effect on ash content and the amount ofE. coli bacteria in the paste. The good shrimp paste and prefered by consumers have a dense and uniform color, with a dense texture and a distinctive smell aroma of shrimp paste. Keywords: Shrimp paste, Fermentation, Shrimp. ABSTRAK Terasi adalah produk awetan ikan-ikan kecil atau rebon yang telah diolah melalui proses pemeraman atau fermentasi, penggilingan atau penumbukan, dan penjemuran. Penelitian ini bertujuan untuk mengetahui kualitas hasil terasi terhadap lama fermentasi dengan menggunakan paket alat pengolah terasi. Parameter yang diamati adalah kadar abu, kadar protein, jumlah bakteri E.coli, kadar air, dan uji organoleptik.Hasil penelitian ini menyatakan bahwa lama fermentasi terasi berpengaruh sangat nyata terhadap kadar protein, kadar air pada terasi, dan uji organoleptik namun berpengaruh tidak nyata terhadap kadar abu dan jumlah bakteri E. coli pada terasi. Hasil terasi yang baik dan disukai oleh konsumen biasanya memiliki warna yang pekat dan seragam, dengan tekstur yang padat dan aroma yang  bau khas terasi.   Kata kunci: Terasi, Fermentasi, Udang.
 
Publisher Universitas Sumatera Utara
 
Date 2020-06-17
 
Type info:eu-repo/semantics/article
Peer-reviewed Article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://jurnal.usu.ac.id/index.php/jrpp/article/view/Sariani
 
Source Jurnal Rekayasa Pangan dan Pertanian; Vol 7, No 2 (2019): Jurnal Rekayasa Pangan dan Pertanian; 130-136
 
Language eng
 
Relation https://jurnal.usu.ac.id/index.php/jrpp/article/view/Sariani/pdf
 
Rights This is an open access journal which means that all contents is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles in this journal without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.
 

Contact Us

The PKP Index is an initiative of the Public Knowledge Project.

For PKP Publishing Services please use the PKP|PS contact form.

For support with PKP software we encourage users to consult our wiki for documentation and search our support forums.

For any other correspondence feel free to contact us using the PKP contact form.

Find Us

Twitter

Copyright © 2015-2018 Simon Fraser University Library