PENGARUH PENAMBAHAN STARTER Lactobacillus acidophilus TERHADAP KUALITAS BEKASAM IKAN SELUANG (Rasbora argyrotaenia
Daftar Isi:
- The purpose of the research was to know the effect of starter Lactobacillus acidophilus addition at bekasam fermentation process to microbiological, chemical, and sensory characteristics. This study also examine lovastatin content in bekasam silver rasbora (Rasbora argyrotaenia) which has been treated with the addition of starter Lactobacillus acidophilus. This research was conducted on October until December 2016 used the randomized block design with four levels of treatments (0, 105, 107, 109 CFU/mL). Each treatment was repeated three times, with a replication as a group. The observed parameters were total LAB analysis, chemical, and sensory quality of hedonic. The result of this research showed the difference of concentration addition of starter Lactobacillus acidophilus in production of bekasam silver rasbora have a significantly effect to the protein, N-amino, lovastatin, and physical appearance of bekasam. Starter Lactobacillus acidophilus could be added in bekasam production until 107 CFU/mL to increase lovastatin content. The Addition of starter Lactobacillus acidophilus can improve the lovastatin of N-amino and the appearance of bekasam.