Karakteristik Kimiawi dan Total Bakteri Asam Laktat (BAL) Kecap Ikan Tandipang (Dussumieria sp.) dengan Penambahan Ekstrak Buah Nanas

Authors

  • Gabriella Amelia Makanoneng Program Studi Teknologi Hasil Perikanan, Jurusan Pengolahan Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi.
  • Feny Mentang Program Studi Teknologi Hasil Perikanan, Jurusan Pengolahan Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi.
  • Henny Adeleida Dien Program Studi Teknologi Hasil Perikanan, Jurusan Pengolahan Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi.
  • Hens Onibala Program Studi Teknologi Hasil Perikanan, Jurusan Pengolahan Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi.
  • Joyce Christiana Valencia Palenewen Program Studi Teknologi Hasil Perikanan, Jurusan Pengolahan Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi.
  • Daisy Monica Makapedua Program Studi Teknologi Hasil Perikanan, Jurusan Pengolahan Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi.

DOI:

https://doi.org/10.35800/mthp.10.1.2022.31848

Keywords:

fish sauce, lactic acid bacteria, pineapple extract, rainbow fish

Abstract

The purpose of this study was to obtain a formula of rainbow fish sauce with pineapple extract and to determine the effect of adding pineapple extract on the fermentation process and total lactic acid bacteria. With the addition of 0%, 5%, 10%, 15%, and pineapple extract treatment and fermented for 7, 14, 21 days in an incubator with a temperature of 40–50ºC. The test parameters are Sensory Analysis which includes appearance, aroma, and viscosity (SNI 01-2346-2006), pH (AOAC, 2005), total lactic acid bacteria. The results of the sensory test research for the appearance of the 5% sample, 15% aroma, 10% viscosity with a fermentation time of 21 days were the most preferred by panelists with an average value of 6.8, 6.4, 7. The average pH value on day 7 ranged from 6.77 to 6.67, day 14 ranges from 6.67 to 6.59, day 21 ranges from 6.40 to 6.35. The test results of the highest colony Lactic Acid Bacteria in the sample with the addition of pineapple extract as much as 15% fermentation on the 21st day with a total colony number of 1.46 × 10³ CFU / ml.

Keywords:    fish sauce, lactic acid bacteria, pineapple extract, rainbow fish.

 

Tujuan dari penelitian ini adalah mendapatkan formula kecap ikan tandipang dengan ekstrak buah nanas dan mengetahui pengaruh penambahan ekstrak buah nanas terhadap proses fermentasi dan total BAL. Dengan perlakuan penambahan ekstrak buah nanas 0%, 5%, 10%, 15% dan di fermentasi selama 7, 14, 21 hari dalam incubator dengan suhu 40–50ºC. Parameter pengujian yaitu Analisa Sensori yang meliputi kenampakan, aroma dan kekentalan (SNI 01-2346-2006), pH (AOAC, 2005), total bakteri asam laktat. Hasil penelitian uji sensori untuk kenampakan pada sampel 5%, aroma 15%, kekentalan 10% dengan waktu fermentasi 21 hari yang paling disukai panelis dengan nilai rata-rata 6.8, 6.4, 7. Nilai rataan pH hari ke 7 berkisar 6,77 sampai 6,67, hari ke 14 berkisar 6,67 sampai 6,59, hari ke 21 berkisar 6,40 sampai 6,35. Hasil pengujian BAL koloni tertinggi pada sampel dengan penambahan ekstrak buah nanas sebanyak 15% fermentasi hari ke 21 dengan jumlah total koloni 1,46×10³ CFU/ml.

Kata kunci:  bakteri asam laktat, ekstrak buah nanas, ikan tandipang, kecap ikan.

References

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Published

04/27/2022

How to Cite

Makanoneng, G. A., Mentang, F., Dien, H. A., Onibala, H., Palenewen, J. C. V., & Makapedua, D. M. (2022). Karakteristik Kimiawi dan Total Bakteri Asam Laktat (BAL) Kecap Ikan Tandipang (Dussumieria sp.) dengan Penambahan Ekstrak Buah Nanas. Media Teknologi Hasil Perikanan, 10(1), 7–10. https://doi.org/10.35800/mthp.10.1.2022.31848

Issue

Vol. 10 No. 1 (2022)

Section

Articles

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