Pengaruh Variasi Konsentrasi Garam terhadap Kualitas Fermentasi Udang
Abstract Shrimp is one source of protein that people like. Shrimps have major weaknesses that are susceptible to decay due to physiological, mechanical, and microbiological influences. One effort to process and preserve the simple and easy fishery is fermentation. The salt concentration used in shr...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Fakultas Keguruan dan Ilmu Pendidikan Universitas Sebelas Maret
2017-08-01
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| Series: | Bioedukasi: Jurnal Pendidikan Biologi |
| Subjects: | |
| Online Access: | https://jurnal.uns.ac.id/bioedukasi/article/view/11568 |
| _version_ | 1797648177414799360 |
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| author | siti yuktika ekris sutiyanti endha sukma dhewi shinta dwi martika rizqa damas sa'diyah |
| author_facet | siti yuktika ekris sutiyanti endha sukma dhewi shinta dwi martika rizqa damas sa'diyah |
| author_sort | siti yuktika |
| collection | DOAJ |
| description | Abstract
Shrimp is one source of protein that people like. Shrimps have major weaknesses that are susceptible to decay due to physiological, mechanical, and microbiological influences. One effort to process and preserve the simple and easy fishery is fermentation. The salt concentration used in shrimp fermentation greatly determines the quality of the shrimp. The purpose of this study was to determine the effect of salt concentration (20%, 25% and 30%) on shrimp fermentation process for seven days. The method used in this study is experimental and the parameters used in this research are temperature, pH, total organic acid, microbiological analysis and organoleptic test (including aroma, taste and texture). The results show that shrimp fermentation with 25% concentration has the best quality compared to shrimp fermentation that use concentration 20% and 30%.
Keywords: shrimp, fermentation, salt concentration. |
| first_indexed | 2024-03-11T15:28:17Z |
| format | Article |
| id | doaj.art-9651d67e0308430ba5216d241eceb314 |
| institution | Directory Open Access Journal |
| issn | 1693-265X 2549-0605 |
| language | English |
| last_indexed | 2024-03-11T15:28:17Z |
| publishDate | 2017-08-01 |
| publisher | Fakultas Keguruan dan Ilmu Pendidikan Universitas Sebelas Maret |
| record_format | Article |
| series | Bioedukasi: Jurnal Pendidikan Biologi |
| spelling | doaj.art-9651d67e0308430ba5216d241eceb3142023-10-27T09:42:17ZengFakultas Keguruan dan Ilmu Pendidikan Universitas Sebelas MaretBioedukasi: Jurnal Pendidikan Biologi1693-265X2549-06052017-08-01102182210.20961/bioedukasi-uns.v10i2.1156815440Pengaruh Variasi Konsentrasi Garam terhadap Kualitas Fermentasi Udangsiti yuktika0ekris sutiyanti1endha sukma dhewi2shinta dwi martika3rizqa damas sa'diyah4Universitas Negeri Surabayauniversitas negeri surabayauniversitas negeri surabayauniversitas negeri surabayauniversitas negeri surabayaAbstract Shrimp is one source of protein that people like. Shrimps have major weaknesses that are susceptible to decay due to physiological, mechanical, and microbiological influences. One effort to process and preserve the simple and easy fishery is fermentation. The salt concentration used in shrimp fermentation greatly determines the quality of the shrimp. The purpose of this study was to determine the effect of salt concentration (20%, 25% and 30%) on shrimp fermentation process for seven days. The method used in this study is experimental and the parameters used in this research are temperature, pH, total organic acid, microbiological analysis and organoleptic test (including aroma, taste and texture). The results show that shrimp fermentation with 25% concentration has the best quality compared to shrimp fermentation that use concentration 20% and 30%. Keywords: shrimp, fermentation, salt concentration.https://jurnal.uns.ac.id/bioedukasi/article/view/11568shrimp, fermentation, salt concentration. |
| spellingShingle | siti yuktika ekris sutiyanti endha sukma dhewi shinta dwi martika rizqa damas sa'diyah Pengaruh Variasi Konsentrasi Garam terhadap Kualitas Fermentasi Udang Bioedukasi: Jurnal Pendidikan Biologi shrimp, fermentation, salt concentration. |
| title | Pengaruh Variasi Konsentrasi Garam terhadap Kualitas Fermentasi Udang |
| title_full | Pengaruh Variasi Konsentrasi Garam terhadap Kualitas Fermentasi Udang |
| title_fullStr | Pengaruh Variasi Konsentrasi Garam terhadap Kualitas Fermentasi Udang |
| title_full_unstemmed | Pengaruh Variasi Konsentrasi Garam terhadap Kualitas Fermentasi Udang |
| title_short | Pengaruh Variasi Konsentrasi Garam terhadap Kualitas Fermentasi Udang |
| title_sort | pengaruh variasi konsentrasi garam terhadap kualitas fermentasi udang |
| topic | shrimp, fermentation, salt concentration. |
| url | https://jurnal.uns.ac.id/bioedukasi/article/view/11568 |
| work_keys_str_mv | AT sitiyuktika pengaruhvariasikonsentrasigaramterhadapkualitasfermentasiudang AT ekrissutiyanti pengaruhvariasikonsentrasigaramterhadapkualitasfermentasiudang AT endhasukmadhewi pengaruhvariasikonsentrasigaramterhadapkualitasfermentasiudang AT shintadwimartika pengaruhvariasikonsentrasigaramterhadapkualitasfermentasiudang AT rizqadamassadiyah pengaruhvariasikonsentrasigaramterhadapkualitasfermentasiudang |