ANALISIS MIKROBIOLOGI DAN SENSORI IKAN TERI (Stolephorus sp.) ASIN DENGAN PERLAKUAN KONSENTRASI GARAM YANG BERBEDA
Daftar Isi:
- This study aims to determine the microbiologyand sensory characteristicsofsalted anchovy(Stolephorussp.)with the difference saltconcentration. This research method used randomized block design (RBD) with one treatment factor and three replications. The treatments used were salt concentration 0%, 2.5%, 5%, 7.5% 10%. The parameters observed were water activity (aw), microbiology analysis (total plate count, Staphylococcus aureus and Vibrio cholerae) and sensory analysis (appearance, taste, smell and texture). The results showed that the treatment had gave a significant effect on the 5% level of the water activity (0,39-0,66) of salted anchovy produced. Microbilogy analysis showed that the treatment had no significant effect to the log value of TPC (4,02-5,11) and salted anchovy contain positive Vibrio cholerae. Sensory analysis showed that the appearance, smell, texture, taste and fungi had no significantly affected to the treatment.