KAJIAN MUTU BUBUR INSTAN BERAS MERAH YANG DIFORTIFIKASI KONSENTRAT PROTEIN IKAN PATIN (Pangasius hypopthalmus)
Abstract: The objective of
this study was to evaluate the quality changes of instan brownrice porridge
fortified with catfish protein concentrate during storage. Instant brownrice
proridge was prepared from glutinous red rice flours (33%), skim milk
(50%);corn oil (2%); sugar (5%) and forfified with 10% catfish protein
concentrate. Theproduct was stored at room temperature for 45 days. Sensory
analyses, peroxide,totalbacterial count, Escherichia coli, Staphylococcus
aureus, and mold were made every0, 15, 30 and 45 days. The result indicated
that the quality of porridge decresed duringstorage. The sensory value,
peroxide, total bacterial count, Escherichia coli, Staphylo-coccus aureus and
mold of the porridge at initial to the end of storage was 3, 59 - 3,30; 0 - 9,6
meq/1000g; 2, 0 x 103 - 1, 0 x 104 Cfu/g; 0, 2 x 102 - 1,0 x 102; 0, 15 x 102
–1,0 x 102 koloni/g. The was no mold growth identified during storage.
Key words: Catfish protein
concentrate, instan brown rice porridge, escherichiacoli, staphylococcus aureus
and mold
Penulis: Benget Hutahaean,
Syahrul, Dewita
Kode Jurnal: jpperikanandd130040
