scholarly journals Kaffir Lime Leaf Extract Utilization as a Natural Preservative for Tomatoes

2020 ◽  
Vol 55 (5) ◽  
Author(s):  
Sandriana J. Nendissa ◽  
Esther Kembauw ◽  
Dessyre M. Nendissa
Keyword(s):  
Texture Analysis ◽  
Leaf Extract ◽  
Quantitative Approach ◽  
Plate Count ◽  
Organoleptic Properties ◽  
Natural Preservative ◽  
Total Plate Count ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Color Value

This study aims to determine changes in pH, total plate count, and organoleptic properties (specifically color, texture, and aroma) after dyeing tomatoes kaffir lime leaf extract. The study used a quantitative approach; it employed a completely randomized design that was repeated five times using five different kefir lime leaf extract concentrations: 0% (K0; control), 3% (K1), 5% (K2), 7% (K3), and 9% (K4). The texture analysis results for total plate count, pH, and the selected organoleptic properties showed that kaffir lime leaf extract had a significant effect (p ˂ 0.05). The pH ranged from 5.23 to 4.78, and the total plate count ranged from 7.5 x 105 to 8.1 x 104 CFU/g. Moreover, for the selected organoleptic properties, the average color value ranged from 3.12 to 3.83 (liked), the texture ranged from 2.86 to 3.75 (slightly liked), and the aroma ranged from 2.50 to 3.86 (slightly up to). This research proves that kaffir lime leaf extract with a concentration of 9% is an excellent natural preservative for tomatoes.

scholarly journals Efek Agitasi Susu Probiotik yang ditambahkan Buah Naga Merah (Hylocereus polyrhizus) terhadap Uji Sensorik dan Total Plate Count

2016 ◽  
Vol 1 (1) ◽  
pp. 816-823
Author(s):  
Feby Zalika Parindra ◽  
Yusdar Zakaria ◽  
Yurliasni Yurliasni
Keyword(s):  
Ph Value ◽  
Plate Count ◽  
Milk Processing ◽  
Total Plate Count ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Microbial P ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Hylocereus Polyrhizus

Abstrak.  Suatu penelitian telah dilakukan untuk mengetahui efek agitasi susu probiotik yang ditambahkan buah naga merah (Hylocereus Polyrhizus). Penelitian ini dilakukan di Laboratorium Ilmu dan Teknologi Pengolahan Susu Fakultas Pertanian Universitas Syiah Kuala pada tanggal 29 April - 31 Mei 2016. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2x4 dengan 3 kali ulangan yang terdiri dari 2 faktor, A, agitasi yaitu (A1) dan (A2) non agitasi. Dan faktor B yaitu konsentrasi buah naga merah (B1) 20%,  (B2) 25%,  B3 (30%) dan (B4) 35%. Parameter yang diamati adalah derajat keasaman (pH), total mikroba dan uji organoleptik. Hasil penelitian menunujukkan bahwa terdapat pengaruh yang sangat nyata (P0,01) terhadap derajat keasaman (pH) dan berpengaruh nyata terhadap total mikroba (P0,05) serta terdapat interaksi antara kedua perlakuan. Sedangkan untuk uji organoleptik terdapat pengaruh yang sangat nyata (P0,01) terhadap kekentalan dan warna susu probiotik.  nilai derajat keasaman pH 4,03 - 4,11 dengan agitasi (pengadukan) masih sesuai dengan standar (SNI) 01-2981-1992. Sedangkan nilai total mikroba optimal terjadi pada penambahan buah naga sebanyak 30% baik agitasi maupun non agitasi. Effects of Milk Probiotic Agitation Added Red Dragon Fruit (Hylocereus Polyrhizus) on Sensory Test and Total Plate Coun Abstract.  A study about effects of milk probiotic agitation added red dragon fruit (Hylocereus Polyrhizus)  has been conducted to determine to test sensory and total plate count. This research was held at the Laboratory of Science and Milk Processing Technology, Agriculture Fakulty Syiah Kuala University on April 29 to May 31, 2016. This study used a completely randomized design (CRD) 2x4 factorial design with three replications consisting of two factors, A, agitation (A1) and (A2) non agitation. And factor B is the concentration of red dragon fruit (B1) 20%, (B2) 25%, B3 (30%) and (B4) 35%. The observed parameter is the degree of acidity (pH), total microbial and organoleptic tests. The results of the study indicate that the there is a  highly significant influence (P 0,01) to the degree of acidity (pH) and total significantly affected the total microbial (P 0.05), and there is interaction between the two treatments. As for organoleptic tests are highly significant effect (P 0.01) the thickness and color of probiotic milk. acidity pH value of 4.03 to 4.11 with agitation (stirring) is still in accordance with the standard (SNI) 01-2981-1992. While the total value of optimal microbial occurred upon addition of dragon fruit by 30% both agitation and non agitation

scholarly journals Pengaruh Penggunaan Ekstrak Kunyit (Curcuma domestica) Terhadap Mutu Kerupuk Cumi (Loligo sp.) [Effect of Using Turmeric Extract (Curcuma domestica) on The Quality of Squid Crackers (Loligo sp.)]

2019 ◽  
Vol 11 (1) ◽  
pp. 55
Author(s):  
Jumiati Jumiati ◽  
Dewi Ratnasari ◽  
Achmad Sudianto
Keyword(s):  
Protein Content ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Plate Count ◽  
Test Analysis ◽  
Total Plate Count ◽  
Turmeric Extract ◽  
Randomized Design ◽  
Completely Randomized Design

AbstrakKerupuk cumi saat ini cukup banyak diminati masyarakat di semua kalangan karena kandungan gizi cumi yang tinggi terutama kandungan proteinnya yaitu 17,9 g/100 g cumi segar. Penelitian ini bertujuan untuk mengetahui mutu kerupuk cumi (Loligo sp.) yang terbaik dengan penambahankunyit(Curcuma domestica) yang berbeda. Analisis yang dilakukan meliputi: analisa proksimat (kadar : air, abu, lemak, protein, dan karbohidrat), dan uji Total Plate Count (TPC Penelitian ini merupakan penelitian eksperimental menggunakan Rancangan Acak Lengkap (RAL), dengan empat perlakuanyaitu: tanpa pemberian ekstrak kunyit (O) , pemberian dosis 12,5% (A), 15% (B) dan 17,5% (C) masing-masing enam ulangan. Hasil analisa uji proksimat, penggunaan ekstrak kunyit pada pembuatan kerupuk cumi berpengaruh nyata terhadap mutu kerupuk cumi dengan pemakaian ekstrak kunyit terbaik yaitu: dosis kunyit 12,5% (kadar air : 9,622%), dosis kunyit 17,5% ( kadar lemak: 4,765%), dosis kunyit 17,5% (kadar protein : 18,112%), dosis kunyit 12,5% (kadar karbohidrat : 68,253%), dan dosis kunyit 12,5% (kadar abu: 1,278%). Penggunaan ekstrak kunyit berpengaruh sangat nyata terhadap TPC pada kerupuk cumi, perlakuan yang paling baik adalah perlakuan C dengan nilai TPC sebesar 28.350 koloni/ gram. Penggunaan esktrak kunyit sebagai bahan anti bakteri pada proses pembuatan kerupuk cumi mampu menghambat aktivitas bakteri dan mempunyai kandungan gizi yang cukup tinggi. AbstractSquid crackers are currently quite popular with people in all circles because of the high nutritional content of squid, especially the protein content of 17.9 g / 100 g of fresh squid. This study aims to determine the quality of the best squid crackers (Loligo sp.) by adding different turmeric (Curcuma domestica). The analysis carried out included: Proximate analysis (levels: water, ash, fat, protein, and carbohydrates), and Total Plate Count (TPC) tests. This study used an experimental method, completely randomized design (CRD), with 4 treatments without the administration of turmeric extract (O), dosing 12.5% (A), 15% (B) and 17.5% (C) respectively 6 repetitions. The results of the proximate test analysis, the use of turmeric extract on the making of squid crackers had a significant effect on the quality of squid crackers with the use of the best turmeric extract: 12.5% turmeric dose (moisture content: 9.622%), 17.5% turmeric dose ( fat content: 4.765%), turmeric dosage 17.5% (protein content: 18.112%), 12.5% turmeric dose (carbohydrate level: 68.253%), and 12.5% turmeric dose (ash content: 1.278%). The use of turmeric extract has a very significant effect on TPC on squid crackers, the best treatment is treatment C with a TPC value of 28,350 colonies / gram. The use of turmeric extract as an anti-bacterial ingredient in the process of making squid crackers is able to inhibit bacterial activity and has a fairly high nutrient content.

scholarly journals PENGARUH INFUSA DAUN KELOR (Moringa oleifera) SEBAGAI PRESERVATIF ALAMI TERHADAP KUALITAS DAGING BABI

2020 ◽  
Vol 8 (1) ◽  
pp. 1-23
Author(s):  
Selviani Trivoningsi Dangur ◽  
Novalino H. G. Kallau ◽  
Diana Agustiani Wuri
Keyword(s):  
Moringa Oleifera ◽  
Ph Value ◽  
Biceps Femoris ◽  
Laboratory Research ◽  
Plate Count ◽  
Total Plate Count ◽  
Randomized Design ◽  
Experimental Laboratory ◽  
Completely Randomized Design

Pork is one of the most consumption types of meat in the East Nusa Tenggara region.. Moringa leaf are one part of the plant which is known to have antimicrobial compounds.The aimof this research was to determine the influence of Moringa leaf infusion as a natural preservative to the quality of pork.This research is an experimental laboratory research and used a total of 48 samples of thigh pork (Biceps femoris). This research used a completely randomized design with factorial pattern. The first factor was concentration of infusion Moringa leaf consist of 0% (K0), 5% (K1), 10% (K2), and 15% (K3) and the second factor was time of storage consist of  0,6, 12, and 18 hours with 3 replications. The parameters of porkquality that have been examined: color, texture, odor, value in the Eber test, pH value, and total plate count (TPC) value.The results showed that the addition of Moringa leaf infusion change the color and odor. The Eber test shows the K3 group can last up to 18 hours. There was no significant effect of infusion concentration (P> 0.05) on the pH value and there was a very significant effect on the time of storage (P<0.01) on the pH value. There was a significant effect of infusion concentration (P<0.05) and very significant effect on the time of storage (P <0.01) on the TPC value. The value of TPC in the K3 group was below of the Standar Nasional Indonesia contamination limit for laying less than 12 hours at room temperature.

scholarly journals KUALITAS PERMEN JELLY SARI BUAH PEPAYA (Carica papaya L.) DENGAN PENAMBAHAN EKSTRAK KELOPAK BUNGA ROSELLA (Hibiscus sabdariffa L.)

2020 ◽  
Vol 4 (1) ◽  
pp. 26
Author(s):  
Livia Adriana ◽  
Franciscus Sinung Pranata ◽  
Yuliana Reni Swasti
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Carica Papaya ◽  
Plate Count ◽  
Hibiscus Sabdariffa ◽  
Total Anthocyanin ◽  
Total Plate Count ◽  
Randomized Design ◽  
Completely Randomized Design

Jelly candy is a favorite snack of various ages from children to adults because it has an attractive color, delicious aroma and taste, and a chewy texture. In this study, papaya juice (Carica papaya L.) was used as a base ingredient for making jelly candy because papaya is a fruit that is very easy to find and has a relatively cheap price. In order to improve the quality of the papaya jelly candy, roselle calyx extract (Hibiscus sabdariffa L.) was also added. Roselle calyx has been known to have high antioxidants because they contain anthocyanin pigments. The purpose of this study was to determine the effect of variations in the addition of roselle calyx extract to the papaya jelly candy. The experimental design in this study was a completely randomized design with variations in the addition of roselle calyx extract by 0% (control), 15%, 30%, and 45%. The parameters tested in this study include chemical, physical, microbiological, and organoleptic qualities. The results of the research that have been carried out show the addition of 45% roselle calyx extract can produce the best papaya jelly candy based on water content, total titrated acid, antioxidant activity, total anthocyanin, texture, color, and microbiological tests which include total plate count and numbers of yeast molds. Keywords : jelly candy, papaya juice, roselle calyx extract

scholarly journals POPULASI BAKTERI NORMAL DAN BAKTERI KITINOLITIK PADA SALURAN PENCERNAAN LOBSTER PASIR (Panulirus homarus L.) YANG DIBERI KITOSAN

2016 ◽  
Vol 16 (1) ◽  
Author(s):  
Baiq Nihayatun Nufus, Galuh Tresnani Dan Faturrahman
Keyword(s):  
Analysis Of Variance ◽  
Digestive System ◽  
Plate Count ◽  
Chitinolytic Bacteria ◽  
Plate Count Agar ◽  
Total Plate Count ◽  
Weight Variation ◽  
Randomized Design ◽  
Agar Media ◽  
Completely Randomized Design

ABSTRAK Pertumbuhan lobster pasir (Panulirus homarus) sangat bergantung pada bakteri-bakteri yang terdapat pada saluran pencernaan. Salah satu upaya untuk meningkatkannya adalah dengan penambahan kitosan yang akan berpengaruh terhadap bakteri-bakteri kitinolitik saluran pencernaan lobster. Tujuan penelitian ini untuk mengetahui perbandingan jumlah bakteri kitinolitik dan bakteri normal pada saluran pencernaan lobster pasir (Panulirus homarus). Penelitian dilakukan selama 3 bulan di Balai Perikanan Budidaya Laut Lombok, Sekotong. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan 3 ulangan dengan variasi berat kitosan per-kg pakan (0 g, 1 g, 2 g dan 4 g). Sampel yang diambil dari saluran pencernaan lobster yaitu bagian usus dan lambung. Seri pengenceran 10-6 cfu/ml, 10-7 cfu/ml dan 10-8 cfu/ml diisolasi pada media Plate Count Agar (PCA) dan dimurnikan pada media agar kitin. Perhitungan total bakteri menggunakan analisis Total Plate Count (TPC). Hasil penelitian variasi berat kitosan diperoleh angka lempeng total bakteri pada kontrol, P1, P2 dan P3 secara berturut-turut pada media PCA adalah 49,5x109 cfu/ml, 52,1x109 cfu/ml, 25,1x109 cfu/ml dan 15,8x109 cfu/ml dan pada media agar kitin adalah 5x107 cfu/ml, 272x107 cfu/ml, 241x107 cfu/ml dan 55x107 cfu/ml. Jumlah populasi bakteri tertinggi pada P1 sebesar 52,1x109 cfu/ml pada media PCA dan P1 pada media kitin agar sebesar 272x107 cfu/ml. Berdasarkan hasil analysis of variance (ANOVA 5%) menunjukkan perlakuan variasi berat kitosan per-kg pakan tidak berpengaruh nyata. Kata kunci: lobster pasir, bakteri normal, bakteri kitinolitik, saluran pencernaan, kitosan, metode TPC. ABSTRACT The grow of sand lobster (Panulirus homarus L.)  is extremely depend on a lot of bacteria which is found at digestive system. On of the effort to increase it for chitosan addition that influence to chitinolytic bacteria of sand lobster (Panulirus homarus L.) at digestive system. The research aimed to find out amount of comparation between chitinolytic bacteria and normal bacteria of sand lobster (Panulirus homarus L.) at digestive system which is donefor for three months at Mariculture Hall Lombok, Sekotong. This research use completely randomized design with 4 treatment and 3 test of variation weight of chitosan each kg woof (0 g, 1 g, 2 g dan 4 g). The sampleis taken through its colon and stomach. Melting series 10-6 cfu/ml, 10-7 cfu/ml dan 10-8 cfu/ml are isolated on Plate Count Agar (PCA) and be purified on Chitin Agar Media. The total calculation of bacteria that using Total Plate Count (TPC). The result of chitosan weight variationhas found a total plate count of bacteria on control, P1, P2 and P3 continuously at PCA media are 49,5x109 cfu/ml, 52,1x109 cfu/ml, 25,1x109 cfu/ml dan 15,8x109 cfu/ml and Chitin Agar Media are 5x107 cfu/ml, 272x107 cfu/ml, 241x107 cfu/ml dan 55x107 cfu/ml. the highest is on P1 is about 52,1x109 cfu/ml and P1 for Chitin Agar Media is about 272x107 cfu/ml. Based on the results of analysis of variance (ANOVA 5%) show chitosan weight variation treatment each kg woof did not significantly affect. Keywords: sand lobster, normal bacteria, bacteria chitinolytic, gastrointestinal tract, chitosan, TPC method.

scholarly journals PERFORMANCE OF CULTURED White-leg Shrimp IN RICA Probiotic Application METHOD in PONDS AERATED WITH SUPERCHARGE BLOWER

2017 ◽  
Vol 12 (1) ◽  
pp. 29
Author(s):  
Endang Susianingsih ◽  
Koko Kurniawan ◽  
Muharijadi Atmomarsono
Keyword(s):  
Survival Rate ◽  
Pond Water ◽  
Plate Count ◽  
Shrimp Pond ◽  
Total Plate Count ◽  
Randomized Design ◽  
Coastal Aquaculture ◽  
Completely Randomized Design ◽  
Vibrio Spp ◽  
Experimental Ponds

Several ways have been done to encounter shrimp disease affecting cultured shrimp in Indonesian ponds in the last two decades. This research was aimed to find out the effect of different application of probiotic RICA4, RICA5, and RICA3 method on survival rate and production of white-leg shrimp (Litopenaeus vannamei) cultured in ponds aerated with supercharge blower. RICA probiotics are bacteria probiotics produced by the Research and Development Institute for Coastal Aquaculture, originally isolated from seaweed and sea sediment. This experiment was carried out in completely randomized design using nine 250-m2 experimental ponds stocked with 15 shrimp fries/m2. There were three treatments namely: A=alternate use of three probiotics RICA4, RICA5, and RICA3; B=combination use of three probiotics RICA4, RICA5, and RICA3; and C=control (without probiotic), each treatment with three replications and cultured with supercharge blower. Variables observed in this study were survival rate and production of the shrimp calculated at the end of experiment, total vibrio count (TBV) and total plate count of common bacteria (TPC) of the pond waters and sediments monitored every two weeks. The results showed that application of probiotic RICA4, RICA5, and RICA3 applied either in alteration or in combination significantly increased survival rate (P<0.05) but not on production (P>0.05) of the white-leg shrimp. TBV/TPC ratio in the control pond waters after 10-weeks culture (over than 10%) was relatively dangerous for the cultured white-leg shrimp. This shows that application of probiotic could prevent the growth of Vibrio spp in the cultured shrimp pond water.

scholarly journals ORGANOLEPTIC PROPERTIES OF KAPE-KAPE FISH (Psenes sp) USING EXTRACT OF KECOMBRANG FLOWER (Nicolaia Spesiosa, Horan) AS A NATURAL PRESERVATIVE

2019 ◽  
Vol 9 (1) ◽  
pp. 19-27
Author(s):  
Christina Angelia Saragih ◽  
Lukman Hidayat ◽  
Tuti Tutuarima
Keyword(s):  
Organoleptic Properties ◽  
Active Compounds ◽  
Natural Preservative ◽  
Anova Test ◽  
Flower Extract ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Observation Times

Freshness is one of the important factors in determining the quality of fish. Kecombrang flower extract contains active compounds of polyphenols, flavonoids, tannins and safonin as antimicrobial ingredients. Kecombrang flower extract can be used to slow down damage to fish. The study aimed to determine the effect of using kecombrang flower extract on organoleptic properties of fish (eyes, gills, mucus, meat, odor and texture). This study used a Completely Randomized Design (CRD) of one factor, namely the use of kecombrang flower extract with concentrations (0%, 2%, 4%, and 6%) and observation times of 0, 6, 12, 18 and 24 hours. All of data were analyzed using ANOVA test. At a concentration of 6% the 12th hour storage is still able to maintain the organoleptic properties of fish. Whereas at concentrations of 0%, 2% and 4% fish are no longer suitable for consumption.

scholarly journals EFEKTIVITAS PENGASAPAN MENGGUNAKAN KAYU KESAMBI (Schleichera oleosa) DIBANDINGKAN DENGAN BATOK KELAPA (Cocos nucifera) PADA DAGING BABI TERHADAP TPC, ORGANOLEPTIC DAN AWAL PEMBUSUKAN

2020 ◽  
Vol 10 ◽  
pp. 10-14
Author(s):  
Sheila Marty Yanestra ◽  
Junianto Wika Adi Pratama ◽  
Asih Rahayu ◽  
Patrianus Tomy
Keyword(s):  
Cocos Nucifera ◽  
Positive Sample ◽  
Plate Count ◽  
Total Plate Count ◽  
Randomized Design ◽  
Schleichera Oleosa ◽  
Decay Test ◽  
Completely Randomized Design ◽  
Coconut Shells ◽  
Positive Results

The study was conducted to determine the effect of fogging using kesambi wood(Schleichera Oleosa) compared to coconut shells (Cocos Nucifera) in pork on TPC, organolepticsand early decay. The experimental design used was a completely randomized design with fourtreatments with a total of six replications. The treatments applied were P1 fogging for 30 minutesusing wood kesambi (Scheleichera Oleosa), P2 fogging for 30 minutes using coconut shells (CocosNicifera), P3 fogging for 45 minutes using kesambi wood (Scheleichera Oleosa), P4 fogging for 45minutes using coconut shells (Cocos Nicifera), P3 fogging for 45 minutes using wood cage(Scheleichera Oleosa), P4 fogging for 45 minutes using coconut shells (Cocos Nicifera), P3 foggingfor 45 minutes using wood cage (Scheleichera Oleosa), P4 fogging for 45 minutes using coconutshells (Cocos Nicifera), P3 fogging for 45 minutes using wood cage (Scheleichera Oleosa) coconut(Cocos Nucifera). The results of the analysis of total plate count (TPC) showed that there was noreal difference. The results of the color and taste organleptic analysis showed that there was nosignificant difference between P1, P2, P3 and P4 where P ˃ 0.05, while the texture and aroma testshowed significant changes between P1, P2, P3 and P4 where P ˂ 0.05. In the initial decay testshowed that p1 had the lowest positive results of the initial decay test that is 1 positive sample froma total of 6 samples.

scholarly journals TOTAL MIKROBA DAN AKSEPTABILITAS DAGING SAPI MARINASI PADA BERBAGAI LAMA PERENDAMAN GULA LONTAR CAIR (Borassus flabellifer) (Total Microbial and Acceptability of Marinated Beef at different Length of Immersion Time with Liquid Palm Sugar (Borassus flabellifer))

2020 ◽  
Vol 8 (1) ◽  
pp. 29-36
Author(s):  
Manasje Manoah Bani ◽  
Wendry Setiyadi Putranto ◽  
Kusmajadi Suradi
Keyword(s):  
Lactic Acid ◽  
Immersion Time ◽  
Pathogenic Bacteria ◽  
Quadratic Equation ◽  
Plate Count ◽  
Total Plate Count ◽  
Randomized Design ◽  
Palm Sugar ◽  
Completely Randomized Design ◽  
Total Yeast

In East Nusa Tenggara, liquid palm sugar has been long used as a marination material because this process can reduce beef water activity so that it can reduce the number of microbes. The purpose of this study was to determine the characteristics of microbes (bacteria and yeasts) in inhibiting the growth of pathogenic bacteria and acceptability of beef which was marinated using liquid palm sugar. The experiment was conducted experimentally in a laboratory according to a completely randomized design with 5 treatments of immersion time, namely the immersion for 1 day, 3 days, 5 days, 7 days and 10 days and four replications for each treatment. The results of the study showed that the highest increase in the total plate count was observed for the immersion time of 5 days, following the quadratic equation of Y = 92.46 + 64.53X + -493.09X2 (R2= 0.57), the highest increase of lactic acid bacteria in beef was on 5-day immersion time following the quadratic equation of Y = 52.93 + 63.33X + - 477.15X2 (R2=0.79), and the increase in total yeast of beef over 5-day of immersion time followed the regression equation Y= 46.73 + 18.86X (R2= 0.82). The texture and overall acceptance of marinated beef are preferred for the 5-day immersion, while the color, taste, and flavor are not affected by the length of marination time up to 10 days of immersion.

scholarly journals Tongkol (Euthynnus affinis) fermentation on organoleptics and its biochemistry

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
Ni Made Darmadi ◽  
Dewa Gede Semara ◽  
I Made Kawan
Keyword(s):  
Acetic Acid ◽  
Research Method ◽  
Ph Value ◽  
Plate Count ◽  
Total Plate Count ◽  
Randomized Design ◽  
End Products ◽  
Completely Randomized Design ◽  
Euthynnus Affinis

The technology to improve the quality of feed ingredients is fermentation. In general, all fermentation end products usually contain compounds that are simpler and easier to digest than the original ingredients. Tongkol fish can be fermented into Fermented Tongkol (Euthynnus affiis). The research method used was a completely randomized design with three treatments and three replications. The treatment used three types of fermen. Data were analyzed using ANOVA and LSD Advanced Test. The results showed that the best treatment was treatment using a combination of fermen 50% Bromelin with 50% Papain. with the results of iji, namely: Dissolved Protein 17,447%, Water content 71,781 %, Free Fatty Acid (FFA) 1,941 %, Total Plate Count  4.6x106 cfu, pH value 5,420, Butyric Acid 2,767 %, Acetic Acid 1,810 % and Lactic Acid 2,720 % and Organoleptic Favored by consumers.

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