PENGGUNAAN TEPUNG KULIT PISANG DALAM PEMBUATAN BEKASAM DENGANKULTUR STARTER Lactobacillus plantarum B1765THE USING OF BANANA PEEL FLOUR IN MAKING BEKASAM WITH STARTER CULTURE

NURUL AZIZAH

Abstract


Abstrak. Penelitian ini bertujuan mengetahui pengaruh waktu fermentasi terhadap mutu produk bekasam
ikan bandeng menggunakan tepung kulit pisang (TKP) sebagai sumber karbohidrat dan Lactobacillus
plantarum B1765 sebagai kultur starter. Bekasam ikan bandeng dengan nasi sebagai sumber karbohidrat
dan Lactobacillus plantarum B1765 sebagai kultur starter digunakan standar pembanding. Kultur starter
yang diinokulasikan sebesar 106 CFU/g. Mutu produk yang dianalisis meliputi mutu mikrobiologi (total
Bakteri Asam Laktat (BAL) dan Coliform), mutu kimia (pH, kadar nitrogen amina, Total Volatile Base
(TVB), kadar glukosa dan kadar air) dan mutu organoleptik (aroma, tekstur dan rasa). Berdasarkan analisis
secara statistik dengan signifikasi p<0,05 diperoleh hasil bahwa waktu fermentasi berpengaruh terhadap
mutu mikrobiologi, kimia dan organoleptik bekasam. Diperoleh jumlah BAL maksimal sebesar 8,5x108
CFU/g dengan pH terendah 5,34 pada hari ketiga, penghambatan Coliform sampai dengan 2,8x103 CFU/g
dan penurunan nilai TVB (22,09 mgN/100g) ditunjukkan pada hari kelima. Degradasi protein terjadi sampai
hari ketujuh dengan nitrogan amina 20,54%, kadar glukosa menurun hingga 0,94 mg/g dengan kadar air
60,27%, sedangkan aroma, tekstur dan rasa paling disukai pada fermentasi hari ketiga. Hasil pengujian
menunjukkan kualitas mutu mikrobiologi dan kimia bekasam masih di bawah standar , sedangkan mutu
organoleptik menunjukkan hasil yang lebih baik daripada standar .
Kata kunci: bekasam, fermentasi ikan, tepung kulit pisang, kultur starter
Abstract. This research aims to determine the effect of fermentation time on product quality of milkfish
bekasam using banana peel flour as carbohydrate source and Lactobacillus plantarum B1765 as starter
culture. Bekasam with rice and Lactobacillus plantarum B1765 was used as standar t comparison. Starter
cultures were inoculated at 106 CFU/g. Quality product analyzed include microbiological quality (total of
Lactic Acid Bacteria (LAB) and Coliform), chemical quality (pH, Nitrogen amine levels, Total Volatile Base
(TVB), glucose levels and water content), and sensory quality (aroma, texture, and flavour). Based on
statistical analyze with significance p<0.05, was obtained the results that the fermentation time effect of
microbiological, chemical and sensory quality of bekasam. Maximum number of LAB obtained 8,5x108
CFU/g with the lowest pH 5.34 on the third day, Coliform inhibition up to 2,8x103 CFU/g and decrease of
TVB’s value (22.09 mgN/100g) are shown on the fifth day. Protein degradation occurs until the seventh day
with the Nitrogen amine 20.54%, glucose levels decreased to 0.94 mg/g with 60.27% water content, while
the most favored of aroma, texture and flavour on the third day. The test results demonstrate the
microbiological and chemical quality still under standar, while the sensory quality showed better than
standar .
Keywords: bekasam, fish fermentation, banana peel flour, starter culture


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