STUDI PEMBUATAN BEKASAM Pengaruh Kuantitas Garam pada Pembuatan Bekasam Terhadap TingkatKeasaman, dan Degradasi Karbohidrat, sertaLemak
| Main Author: | Irpan, - |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2014
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| Subjects: | |
| Online Access: |
http://eprints.polsri.ac.id/937/1/1%20COVER.pdf http://eprints.polsri.ac.id/937/2/BAB%20I.pdf http://eprints.polsri.ac.id/937/3/BAB%20II.pdf http://eprints.polsri.ac.id/937/4/BAB%20III.pdf http://eprints.polsri.ac.id/937/5/BAB%20IV.pdf http://eprints.polsri.ac.id/937/6/BAB%20V.pdf http://eprints.polsri.ac.id/937/7/DAFTAR%20PUSTAKA.pdf http://eprints.polsri.ac.id/937/ |
Daftar Isi:
- Fishis one of themanysources ofanimal proteinconsumed by peoplebecause it is relativelyeasy to obtainandaffordable. There aresomanyfish thatneededa waytopreserveone of themmadebekasam. Bekasamis one waytopreserve foodby fermentationisdonetraditionallyby mixingfish, rice, andsaltwith afermentation timeof about 4-7days. This studyaims to determine thelevel ofchangeCarbohydrates, fatin fish, and acidityduring the manufacturing processbekasamwhichaffectedthe quantityof salt. The process of makingthisbekasamarefishthat have beencleanedmixedwithsalt, riceandstored incontainersfor 4-7days. Bekasamismade witha differentquantity ofsaltis25grams, 50gramsand75grams. The results ofthis study arecarbohydratesdegradationofthe initiallevels of6% to 0.48% andthe reverseforfatacidityincreased. Thefatcontent ofitsinitial2% increase to8.24%while theacidof0.25Nto 1.375N.The quantitythereofintoaffectandan increase infattyacids, as well asinhibiting thedecrease incarbohydrates. The conclusion ofthis research thatotherwisedegradedcarbohydrate levelsforfatandaciditylevelsincreasedduringthe makingbekasam. Keywords: Fish, Bekasam, pH, Carbohydrate, Fat.