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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/30277

Title: PROSES PEMBUATAN CINCALOK TERI NASI (Stolephorus commersonii lacapede) DENGAN METODE FERMENTASI GARAM TINGGI (KAJIAN KONSENTRASI GARAM DAN KONSENTRASI GULA)
Authors: YANUAR, NICCO
Issue Date: 30-Jun-2011
Abstract: Teri Nasi (Stolephorus ssp) refers to one of marine biota distributing almost through Indonesian ocean. It has tiny size delicious taste and good nutrient value. However, like other fish this species seem easily damaged and deteriosted. Therefore, any effort consider of maintaining this fish through specialized process without destroy its delicated taste, particularly by salting. The product with almost similar shape and process to teri nasi based product includes calo’ or cincalok with rebon shrimp (Acetes sp) as raw material. These product however only remain recognizable in West Borneo and neighbourhood country, Malaysian. Main characteristic of this product relates to quite marinatd taste due to its high salt fermentation in salinity between 20-30%. The aim of this research understanding salt concentration and optimum sugar concentration in fermentation process of cincalok teri nasi and observasing the effect salinity concentration and sugar concentration on physical, chemical, microbiology and organoleptic characteristics of cincalok teri nasi. Research hypothesis proposes the effect of salinity and sugar rate on the alteration of physical, chemical, microbiology and organoleptical characteristics of cincalok teri nasi Randomized Block Design was used with two factorial treatments. The first : concentration level of salt consist of two levels, there were : 20% and 25%. The second : concentration level of sugar consist of there levels, there were : 0,5%; 1%; and 1,5%. These two factors produce 6 combinations of treatment and each of combination has 3 replications resulting in 18 experiment units. The analyze involves marinated cincalok teri nasi, analyze from raw material to finished good. The attribute considered include: water content, ash content, salinity, protein rate, N amino rate, Total Volatile Base Nitrogen (TVBN), Trimethylamine (TMA), acidity, pH test, Aw test, total bacteria (TPC), taste and aromatic organoleptical test. The best treatment was found in combination of K1L3 (organoleptical characteristic) and K2L1 (chemistry, physical and microbiology characteristic). The chemical characteristics of the cincalok teri nasi were: water content was 50,67; ash content was 10,63 %, protein content was 28,65 %, Free N Amino was 3,41 %, Acidity content was 1,64 %; TVBN content was 37,77 mg/100g; TMA content was 36,47 mg/100g; salinity content was 10.63 %; Aw was 0.51; pH was 5,47, bacteria total was 9,0 x102 (log 2,96). Panelis based preference rate toward cincalok teri nasi in taste parameter reaches between 100 (5.55) like – 42.5 (2.6) clislike; the rate count of aromatic parameter was 103 (5.85) like – 37.5 (2.5) dislike.
URI: http://elibrary.ub.ac.id/handle/123456789/30277
Appears in Collections:Minor Thesis

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PROSES-PEMBUATAN-CINCALOK-TERI-NASI-(Stolephorus-commersonii-lacapede)-DENGAN-METODE-FERMENTASI-GARAM-TINGGI-(KAJIAN-KONSENTRASI-GARAM-DAN-KONSENTRASI-GULA)-(ABSTRAK).docabstrak46 kBMicrosoft WordView/Open
PROSES-PEMBUATAN-CINCALOK-TERI-NASI-(Stolephorus-commersonii-lacapede)-DENGAN-METODE-FERMENTASI-GARAM-TINGGI-(KAJIAN-KONSENTRASI-GARAM-DAN-KONSENTRASI-GULA)-(ABSTRAK).pdfabstrak93.95 kBAdobe PDFView/Open
PROSES-PEMBUATAN-CINCALOK-TERI-NASI-(Stolephorus-commersonii-lacapede)-DENGAN-METODE-FERMENTASI-GARAM-TINGGI-(KAJIAN-KONSENTRASI-GARAM-DAN-KONSENTRASI-GULA)-(ABSTRAK).psabstrak3.99 MBPostscriptView/Open
PROSES-PEMBUATAN-CINCALOK-TERI-NASI-(Stolephorus-commersonii-lacapede)-DENGAN-METODE-FERMENTASI-GARAM-TINGGI-(KAJIAN-KONSENTRASI-GARAM-DAN-KONSENTRASI-GULA)-(DAFTAR-ISI).docdaftar isi32 kBMicrosoft WordView/Open
PROSES-PEMBUATAN-CINCALOK-TERI-NASI-(Stolephorus-commersonii-lacapede)-DENGAN-METODE-FERMENTASI-GARAM-TINGGI-(KAJIAN-KONSENTRASI-GARAM-DAN-KONSENTRASI-GULA)-(DAFTAR-ISI).pdfdaftar isi117.11 kBAdobe PDFView/Open
PROSES-PEMBUATAN-CINCALOK-TERI-NASI-(Stolephorus-commersonii-lacapede)-DENGAN-METODE-FERMENTASI-GARAM-TINGGI-(KAJIAN-KONSENTRASI-GARAM-DAN-KONSENTRASI-GULA)-(DAFTAR-ISI).psdaftar isi2.14 MBPostscriptView/Open
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