QUALITY CHARACTERISTICS FERMENTED TILAPIA (Oreochromis niloticus) DIFFERENT CARBOHYDRATE SOURCE
Abstract: The research was
conducted in the Laboratory of Fish Processing Technology,Food Chemistry and
Food Microbiology, Faculty of Fisheries and Marine ScienceUniversity of Riau.
The objective of this study was to determine the characteristics offermented
tilapia fermented with different carbohydrate sources. About 5 kg fishweighting
100 gr each was taken from a fish market in Pekanbaru. Two groups of fishwas
fermented repeatedly using roasted rice and fermented bamboo shoot. The fish
wasfermented at room temperature for 7 days. Quality characteristics of the
fermented fishwas evaluated for sensory atributes (appearance, flavor, odor,
and texture), chemicalvalue ( pH, moisture, NPN, lactic acid), and lactic acid
bacteria count. The fish whichwas fermented with roasted rice was characterized
by appearance (attractive, clean,yellowish color), flavor (sour and salty, typical
fermentation), odor (acid/alcohol, lessfresh, typical fermentation) and texture
(dense, compact, chewy). Chemical value: pH(5,91), moisture (53,6%), NPN (0,12
ml/gr), and lactic acid (1,23 ml/gr), lactic acidbacteria count (5,44 x 106).
Fish fermented with fermented bamboo shoot wascharacterized by appearance
(attractive, less clean, opaque), flavor (sour and salty, lesssavory, not
typical fermentation), odor (acids and less alcohol, typical fermentation)
andtexture (elastic, compact, chewy). Chemical value: pH (5,38), moisture
(59,79%), NPN(0,19 %), and lactic acid (1,71 %), lactic acid bacteria count
(8,167 x 106 colony/gr).
Keywords: Fermented tilapia,
roasted rice, and bamboo shoots
Penulis: N Ira Sari, Dahlia ',
Deby Octavian
Kode Jurnal: jpperikanandd130057
