PENGARUH PENGGUNAAN CRUDE ENZIM PYLORIC CAECA DAN LAMA FERMENTASI TERHADAP MUTU BEKASEM IKAN BILIH (Mystacoleucus padangensis)
Abstract: The objective of
this research was to find out the influence of enzymepyloric caeca and
fementation duration to quality bekasem bilih fish. Qualityparameters measured
were using preferred test, pH, acid number, protein, water,and NPN. Results of
the research hopely could be used as a business an alternativefor farmers to
produce bekasem bilih fish. Bekasem fermentation product is afresh water fish
that taste sour.Research method used was the method of experimental design,
wasComplete Random Design (RAL), with two factors, namely the three levels
Afactors without pyloric caeca enzim, pyloric caeca 25% (E25), and the addition
ofenzyme pyloric caeca concentration of 50% (E50). B factors three
levelsfermentation duration: 5 (T5), 10 (T25), and 15days (T15).Results of
research on the level of consumer acceptance bekasem bilih fish(Mystacoleucus
padangensis) treatment with the addition of enzyme extractpyloric caeca
generally preferred by consumers. During the fermentation pH valueand protein
tend to decline, as well as water content, NPN, and acid number.Instead tend to
decline protein content tend to increase during fermentation. pHvalues ranging
from 4.0 to 5.0, the water concentration 32.20% - 33.85% , NPN16%- 1.29%, and
acid number 36.99% - 55.22%.
Key: Bekasem, pyloric caeca
enzyme, fish bilih (Mystacoleucus padangensis)
Penulis: Syahrul, Dewita, Ayu
Diana
Kode Jurnal: jpperikanandd090078