PENGARUH PENAMBAHAN BERBAGAI KONSENTRASI BAWANG PUTIH TERHADAP MUTU “BEKASAM” IKAN NILA MERAH (The Influence of Different Concentration of Garlic (A. sativum) to the Quality of Bekasem made from Red Tilapia)

*Widayanti Widayanti -  Program Studi Teknologi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan Universitas Diponegoro Jl. Prof. Soedarto,SH Tembalang, Semarang, Indonesia
Ratna Ibrahim -  Program Studi Teknologi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan Universitas Diponegoro Jl. Prof. Soedarto,SH Tembalang, Semarang, Indonesia
Laras Rianingsih -  Program Studi Teknologi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan Universitas Diponegoro Jl. Prof. Soedarto,SH Tembalang, Semarang, Indonesia
Published: 25 Feb 2015.
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Abstract

 

ABSTRAK

Bekasam merupakan pengolahan ikan air tawar secara fermentasi spontan yang banyak dikenal di Kalimantan Tengah menggunakan ikan, garam dan nasi. Rasanya asam dan asin akan tetapi kurang diminati oleh golongan muda sehingga kurang berkembang. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan penambahan konsentrasi bawang putih 0%, 5%, 5,5%, 6% (b/b) selama 4 hari fermentasi sebagai flavouring agent dan menstimulasi pertumbuhan bakteri asam laktat pada pembuatan bekasam ikan Nila Merah (Oreochromis niloticus) terhadap mutu produknya berdasarkan sifat kimia (pH, TVBN, dan total asam laktat), sifat mikrobiologis (jumlah koloni bakteri) serta nilai hedonik. Hasil penelitian menunjukkan bahwa nilai total asam laktat mengalami peningkatan dan menurunkan nilai pH, TVBN dan jumlah koloni bakteri. Dari segi kimiawi produk bekasam terbaik diperoleh dari perlakuan konsentrasi bawang putih 6% dengan nilai TVBN 34,67(mgN/100ml), pH 4,58, Total asam laktat 1,53% dan jumlah koloni bakteri sebesar 6,7x10³(CFU/gr). Berdasarkan uji hedonik bekasam yang disukai panelis dengan penambahan konsentrasi bawang putih yaitu 5-6% dengan nilai 3,4-4,09 (sangat disukai panelis).

 

Kata kunci : Ikan Nila Merah (Oreochromis niloticus); Bekasam; Bawang Putih; Mutu

 

Bekasam is one of the spontaneous fermented freshwater fish well known in Central Kalimantan, using fish, salt and rice. The taste is sour and salty but less attractive to young groups so this product not develops. The research aims to determine the effects of different garlic concentrations (0, 5%, 5,5% and 6% (w/w) to stimulate the growth of lactic acid bacteria during 4 days fermentation of bekasem of Red Tilapia fish (Oreochromis niloticus) and the quality of the product based on chemical properties (pH, TVBN and total lactic acid), microbiological properties (TPC) and hedonic score. The results showed that total lactic acid have increased and decreased the value of pH, TVBN and total colony bacteria. The hedonic score were significant different among all treatments. The Chemial characteristics of bekasam with 6% garlic performed the best product which fulfilled the quality criteria, for TVBN value was 34,67 (mgN/100ml), pH value was 4,58, total lactic acid value was 1,53% and total colony bacteria value was 6,7x10³ (CFU/g). Based on the test of bekasem, the most bekasam preferred likely by panelist is bekasam which used of 5-6% garlic concentrations with a value of 3,4-4,09 (preferred by panelist).

Keywords : Red Tilapia Fish (Oreochromis niloticus); “Bekasam”; Garlic; Quality

 

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