Uul Irawan Bugis Primary Author mixed material bibliography Banda Aceh Universitas Syiah Kuala 2016 id Indonesia

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PENGARUH BAHAN TAMBAHAN DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK IKAN TERI(Stolephorus sp.)FERMENTASI (BUDEE) EFFECTSOF ADDITIONAL SUBSTANCES ON CHARACTERISTICS OF ANCHOVY(Stolephorus sp.)FERMENTATION (BUDEE) Uul Irawan Bugis1, Normalina Arpi2, Murna Muzaifa2 1 Student of the faculty of agriculture Syiah Kuala University – Banda Aceh 2 The staff of Teaching Departement of Agricultural Technology Syiah Kuala ABSTRACT This research aims to study the manufacture of budee usinganchovy(Stolephorus sp.)which was fermented with variations of additional ingredients (salt, rice, and palm sugar) and duration of fermentation. This study used a completely randomized design of 2 factors. The first factor was the additional ingredients(K), K1 = 15% salt, K2 = 15% salt+10% rice, K3 = 15% salt+5% palm sugar.The second factor was the duration of fermentation (W), W1 = 0, W2 = 22, W3 = 33, and W4 = 44 days. The results showed that the longer the fermentation caused the fish meat protein content of budee, budee protein content, moisture, and pH ofbudee decreased (P< 0.05).While total volatile nitrogen (TVN) and total lactic acid of budee increased (P< 0.05).The addition of 15% salt generally producedbudee with protein and moisture contents higher,and total lactic acid lower than the budee with the additional substances of 15%salt +10% rice and budee with 15% salt+5%palm sugar. The best treatment based on the flavor and colororganoleptic testwas obtained from the budee with additional substance of15% salt+5%palm sugarand fermented for 44 days. Key words: Budee, anchovy ( Stolephorus sp.), salt, rice,palm sugar,and fermentation. ABSTRAK Penelitian ini bertujuan untuk mempelajari pembuatan budee menggunakan ikan teri(Stolephorus sp.)yang difermentasi dengan variasi bahan tambahan (garam, nasi, dan gula aren) dan lama fermentasi. Penelitian ini menggunakan Rancangan Acak Lengkap 2 faktor. Faktor pertama adalah bahan tambahan (K) yaitu K1= garam 15%, K2= garam 15% + nasi 10%, K3= garam 15% + gula aren 5%. Faktor ke-2 adalah lama fermentasi (W) yaitu W1 = 0, W2 = 22, W3 = 33, dan W4 = 44 hari. Hasil penelitian menunjukan bahwa semakin lama fermentasi menyebabkan kadar protein daging ikan budee, protein budee, kadar air, dan pH budee menurun (P< 0,05). Sedangkan total volatil nitrogen (TVN) dan total asam laktat budee meningkat (P< 0,05). Bahan tambahan garam 15% umumnya menghasilkan kadar protein dan kadar air yang lebih tinggi, dan total asam laktat yang lebih rendah dari pada budee dengan bahan tambahan garam 15%+nasi 10% dan budee dengan garam 15%+gula aren 5%. Perlakuan terbaik diperoleh dari uji organoleptik rasa dan warna menggunakan bahan tambahan garam15%+ gula aren 5% dan lama fermentasi 44 hari. Kata kunci : Budee, ikan teri (Stolephorus sp.,), garam, nasi, gula aren, dan fermentasi. 0 ELECTRONIC THESES AND DISSERTATION Universitas Syiah Kuala 18588 2016-01-12 10:34:40 2016-11-08 15:29:32 machine generated