Skripsi

KARAKTERISTIK MIKROBIOLOGI DAN KIMIA PEDE IKAN PATIN (Pangasius hypopthalmus) DI DAERAH MUSI RAWAS UTARA

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Pede is a traditional fermented fish product from North Musi Rawas, prepared by adding salt and dendang rice. Pede is fermented for 7–10 days. In North Musi Rawas, each area has its own characteristic formulation used in the production of pede. Data collection was carried out through surveys and interviews with selected respondents using a prepared questionnaire. Based on the survey results, pede producers from four villages in North Musi Rawas were selected, namely A1: Pede from Lawang Agung Village, A2: Pede from Surulangun Village, A3: Pede from Muara Rupit Village, and A4: Pede from Sukomoro Village. The samples obtained were fermented for 7–10 days. The observed parameters in this study included microbiological characteristics, such as total lactic acid bacteria (LAB), total lactic acid, pH, and water activity (aw). There were differences in the formulations used for each type of pede. The total LAB, total acid content, pH, and aw produced differed among the samples. The duration of fermentation resulted in variations in total LAB, total acid content, and pH for each pede. Fermentation duration of day 7 and day 10 did not produce differences in the aw values. Pede from Surulangun (A2) produced a pede product with the highest total lactic acid bacteria (LAB), the highest total lactic acid content, the highest water activity (aw), and the lowest pH

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Detail Information

Series Title

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Call Number

T1923872025

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan Fakultas Pertanian Universitas Sriwijaya., 2025

Collation

xv, 55 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

664.945 07

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Jurusan Perikanan
Prodi Teknologi Hasil Perikanan
Teknologi Pengawetan Ikan--Pede

Specific Detail Info

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Statement of Responsibility

MI

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