PENGGUNAAN TEPUNG KULIT PISANG DALAM PEMBUATAN BEKASAM DENGANKULTUR STARTER Lactobacillus plantarum B1765THE USING OF BANANA PEEL FLOUR IN MAKING BEKASAM WITH STARTER CULTURE
| Main Authors: | AZIZAH, NURUL, RETNO WIKANDARI, PRIMA |
|---|---|
| Format: | eJournal |
| Bahasa: | ind |
| Terbitan: |
UNESA Journal of Chemistry
, 1970
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| Online Access: |
http://ejournal.unesa.ac.id/index.php/unesa-journal-of-chemistry/article/view/9809 |
Daftar Isi:
- Abstrak. Penelitian ini bertujuan mengetahui pengaruh waktu fermentasi terhadap mutu produk bekasamikan bandeng menggunakan tepung kulit pisang (TKP) sebagai sumber karbohidrat dan Lactobacillusplantarum B1765 sebagai kultur starter. Bekasam ikan bandeng dengan nasi sebagai sumber karbohidratdan Lactobacillus plantarum B1765 sebagai kultur starter digunakan standar pembanding. Kultur starteryang diinokulasikan sebesar 106 CFU/g. Mutu produk yang dianalisis meliputi mutu mikrobiologi (totalBakteri Asam Laktat (BAL) dan Coliform), mutu kimia (pH, kadar nitrogen amina, Total Volatile Base(TVB), kadar glukosa dan kadar air) dan mutu organoleptik (aroma, tekstur dan rasa). Berdasarkan analisissecara statistik dengan signifikasi p<0,05 diperoleh hasil bahwa waktu fermentasi berpengaruh terhadapmutu mikrobiologi, kimia dan organoleptik bekasam. Diperoleh jumlah BAL maksimal sebesar 8,5x108CFU/g dengan pH terendah 5,34 pada hari ketiga, penghambatan Coliform sampai dengan 2,8x103 CFU/gdan penurunan nilai TVB (22,09 mgN/100g) ditunjukkan pada hari kelima. Degradasi protein terjadi sampaihari ketujuh dengan nitrogan amina 20,54%, kadar glukosa menurun hingga 0,94 mg/g dengan kadar air60,27%, sedangkan aroma, tekstur dan rasa paling disukai pada fermentasi hari ketiga. Hasil pengujianmenunjukkan kualitas mutu mikrobiologi dan kimia bekasam masih di bawah standar , sedangkan mutuorganoleptik menunjukkan hasil yang lebih baik daripada standar .Kata kunci: bekasam, fermentasi ikan, tepung kulit pisang, kultur starterAbstract. This research aims to determine the effect of fermentation time on product quality of milkfishbekasam using banana peel flour as carbohydrate source and Lactobacillus plantarum B1765 as starterculture. Bekasam with rice and Lactobacillus plantarum B1765 was used as standar t comparison. Startercultures were inoculated at 106 CFU/g. Quality product analyzed include microbiological quality (total ofLactic Acid Bacteria (LAB) and Coliform), chemical quality (pH, Nitrogen amine levels, Total Volatile Base(TVB), glucose levels and water content), and sensory quality (aroma, texture, and flavour). Based onstatistical analyze with significance p<0.05, was obtained the results that the fermentation time effect ofmicrobiological, chemical and sensory quality of bekasam. Maximum number of LAB obtained 8,5x108CFU/g with the lowest pH 5.34 on the third day, Coliform inhibition up to 2,8x103 CFU/g and decrease ofTVB’s value (22.09 mgN/100g) are shown on the fifth day. Protein degradation occurs until the seventh daywith the Nitrogen amine 20.54%, glucose levels decreased to 0.94 mg/g with 60.27% water content, whilethe most favored of aroma, texture and flavour on the third day. The test results demonstrate themicrobiological and chemical quality still under standar, while the sensory quality showed better thanstandar .Keywords: bekasam, fish fermentation, banana peel flour, starter culture