EKASAM IKAN LELE DUMBO (Clarias gariepinus) DENGAN PENGGUNAAN SUMBER KARBOHIDRAT YANG BERBEDA
Abstrak: This purposes of this
research were to determine the effect of different carbohydrat sources on the
the characteristics of chemical, microbiological and organoleptic bekasam catfish. The research was
conducted in June
until July 2011
at Fishery Processing
Technology Laboratory, Aquaculture Laboratory, Animal Nutrition
Laboratory and Bioprocess Laboratory University of Sriwijaya.This research that
the used Completely Randomized
Design (CRD) with five treatments, and
each treatment was replicated three times. The treatment were A1 = glutinous rice flour, A2 = corn flour,
A3= wheat flour , A4 = cassava flour, A5 = rice flour. The result showed used
of different carbohydrate sources had significant effect in N-amino content, pH
value and total count but was significantly for water content and ash content.
The highest bacterial count was obtained by using rice flour (4,491) and the
lowest was found in bekasam with glutinous rice (3.470). The flour that has a
higher amylose content is easier to use as a bacterial growth media.
Penulis: Ayu Kalista, Agus
Supriadi, Siti Hanggita Rachmawati J
Kode Jurnal: jpperikanandd120247
