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Abstract
This study aims to determine the best concentration of Lactic Acid Bacteria (LAB) solution from fermented cabbage to tilapia fish during storage. This study used a completely randomized design with the percentage of addition of LAB solution as a treatment (0%, 2%, 4%, 6%). The results of this study indicate that the LAB solution concentration has a significant effect on the physical, chemical, and microbiological quality of fresh fish where the higher the concentration, the higher the resulting value. The LAB solution concentration as the best preservative was found in the LAB solution with a concentration of 6%. The results of the physical properties on the observation of the eyes, gills, meat, and texture met the SNI requirements, namely 7 to the 12th observation hour at a concentration of 6%, but on mucus and odor at the 12th observation hour at a concentration of 2%, 4%, and 6 % still fulfills the SNI requirements, namely 7. The chemical properties at pH until the 24th hour of storage were 6.33 and protein content 21.88%. The microbiological properties of tilapia by giving LAB 6% solution at the 12th-hour observation still met the maximum limit of microorganism growth with a value of the number of colonies/plates 4.2 x 105 cfg / g.
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References
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References
Adawyah, R. (2007). Pengolahan dan Pengawetan Ikan. Bumi Aksara. Jakarta. 176 p.
Alfusia, A., Ayuning dan Viola, 2012. Aplikasi Hasil Fermentasi Limbah Kubis sebagai pengawet ikan segar. Universitas Mulawarman. Samarinda.
Aprianti, D. (2011). Aktivitas Antibakteri Ekstrak Biji Picung (Pangium edule Reinw) dan Pengaruhnya Terhadap Stabilitas Fisika Kimia, Mikrobiologi dan Sensori Ikan Kembung (Rastrelliger neglectus).Skripsi. Fakultas Sains dan Teknologi. Program Studi Kimia. UIN Syarif Hidayatullah. Jakarta.
Arpah. (2001). Buku dan Monograf Penentuan Kadaluwarsa Produk Pangan. Program Pascasarjana Institut Pertanian Bogor. Bogor. 151 p.
Badan Standarisasi Nasional. (2013). Ikan segar. SNI 27-29: 2013.
Badan Standarisasi Nasional. (2006). Penentuan Angka Lempeng Total (ALT) Produk Perikanan. SNI 01-23323: 2006
Badan Standarisasi Nasional. (2013). Penentuan Organoleptik Perikanan. SNI 2346 :2013.
Bengkulu Today, 2020. Komoditas Ikan Diakses pada Budidaya 2 tahun terakhir di Bengkulu https://www.bengkulutoday.com/komoditas-ikan-budidaya-2-tahun-terakhir-capai-rp-349-triliun. Tanggal 1 Oktober 2020.
Cakrawati, M dan Mustika, N. H. (2012). Bahan Pangan Gizi dan Kesehatan. Alfabeta. Bandung. 244 p.
Desmazeaud, M. (1996). Lactic Acid Bacteria in Food : Use and Safety. Cahiers Agricultures 5(5): 331-342.
Dwihandita, (2009). Pengaruh bahan Pangan Terhadap Tekstur. Combridge University Press : Melbourn.
Edam, M. (2018). Pengaruh Kombinasi Konsentrasi Nacl dan Lama Fermentasi Terhadap Produksi Asam Laktat Dari Kubis (Brassica oleracea). Jurnal Penelitian Teknologi Industri. 10 (1), 17-24.
Fardiaz, S, (1989). Karakteristik Sifat Fisik dan Bahan Kimia Pangan. IPB. Bogor.
Ilyas, S, (1983). Tekhnologi Refrigerasi Hasil Perikanan. Jilid I. Tehnik Pendinginan Ikan. Paripurna : Jakarta.
Junianto. (2003). Teknik Penanganan Ikan. Penebar Swadaya : Jakarta. 116 p.
Murniyati, A.S. and Sunarman. (2000). Pendinginan, Pembekuan dan Pengawetan Ikan. Kanisius : Yogyakarta. 220 hal.
Naufalin, R. (2005). Kajian sifat Antimikroba Ekstrak Bunga Kecombrang (Nicolaia speciosa Horan) terhadap Berbagai Mikroba Patogen rusak Pangan. Disertasi. Program Studi Ilmu Pangan. IPB Press. Bogor.
Savadogo, A., C.A.T. Outtara, I.H.N. Bassole, and A.S. Traore. (2006). Bacteriocins and Lactic Acid Bacteria- a mini-review. African Journal Biotechnol, 5 (9), 678- 683.
Sevik, R. 2007. The methods of handling and preserving for Atlantic bluefin tuna (Thunnus thynnus). J. Food Tech, 1(1), 35-44.
Tejasari. (2005). Nilai-nilai Ilmu Gizi Pangan. Graha Ilmu : Yogyakarta. 242 p.
Winarno. F.G. (2002). Kimia Pangan dan Gizi. PT. Gramedia Pustaka Utama : Jakarta. 245 p.
Yuliana, G., E. Afriko dan R.I. Pratama. (2015). Aplikasi Kombinasi Bakteri Asam Laktat, Natrium Kloridan Dan Natrium Asetat Terhadap Umur Simpan Ikan Patin (Pangasius HypopHytatus) Pada Suhu Rendah. Jurnal Perikanan Kelautan. 6 (2), 85-90.
Yusmidiarti., I. T. Sari and A. Widada. (2013). Pemanfaatan Asam Laktat Hasil Fermentasi Limbah Kubis Terhadap Daya Simpan Ikan Nila . Mitra Raflesia. 5(2), 32-38.