Jurusan Kimia ITS, Institut Teknologi Sepuluh Nopember, Indonesia
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@article{JKSA18883, author = {Bonaventura Pura T and Nurul Lailana Soeida Soeid}, title = {Studi Pengaruh Penggunaan Asam Laktat dari Sauerkraut sebagai Bahan Pengawet terhadap Kandungan Protein dan Lemak Total Udang Werus (Metapenaeus monoceros) selama Penyimpanan}, journal = {Jurnal Kimia Sains dan Aplikasi}, volume = {3}, number = {2}, year = {2000}, keywords = {asam laktat; sauerkraut; Metapenaeus monoceros; antimikroba}, abstract = {Asam laktat yang terkandung dalam sauerkraut telah diujikan pada udang werus (Metapenaeus monoceros) sebagai bahan pengawet dengan konsentrasi 0,02 M dan masa penyimpanan 0-8 jam. Selanjutnya dilakukan pengamatan terhadap kandungan protein dan lemak total udang werus. Metode yang digunakan adalah kjeldahl untuk analisa protein dan ekstraksi padat cair (ekstraksi soklet) untuk analisa lemak total. Hasil analisa pada 8 jam penyimpanan menunjukkan bahwa dengan penambahan asam laktat kandungan protein mengalami penurunan sebesar 45,46% sedangkan tanpa penambahan asam laktat mengalami penurunan sebesar 59,23%. Kandungan lemak total dengan penambahan asam laktat turun sebesar 84,03% sedangkan tanpa penambahan asam laktat turun sebesar 84,15%. Dari hasil tersebut di atas tampak bahwa asam laktat sebagai bahan pengawet berpengaruh terhadap kandungan protein dan lemak total udang werus. Asam laktat bersifat antimikroba terhadap bakteri-bakteri pembusuk pada udang werus sehingga protein dan lemak total yang terurai/terhidrolisis lebih kecil dibandingkan apabila tanpa ditambalikan asam laktat.}, issn = {2597-9914}, pages = {57--65} doi = {10.14710/jksa.3.2.57-65}, url = {https://ejournal.undip.ac.id/index.php/ksa/article/view/18883} }
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