Beberapa Karakteristik Kimiawi, Mikrobiologis dan Organoleptik Produk Fermentasi Udang "Bakasang Udang Waor"  

Oleh:

Ijong, Frans G. ; Montolalu, L.A.D.Y.

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Journal of Research and Development Sam Ratulangi University vol. 25 no. 30 (Oct. 2002), page 63-68.
Topik: Sensories Characteristics; Fermented Shrimp; "Bakasang Udang Waor"

Ketersediaan

Perpustakaan PKPM Nomor Panggil: J104 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

Astudion the chemical, microbiological and sensories characteristis of fermented shrimp called wiko asem or bakasang udang waor originated from. Minahasa Tondano Lake region were done. The product made from small shrimp (Caridina 1rycki) called waor in local dialects of Tondano Lake tf Region of Minahasa.The raw waor were mixed together with warm rice and placed in bottle than allowed to ferment for a week. The fmal product are brown in colour and with a strong ammonia smell. Bakasang wiko asem likes fish made bakasang is eaten together as a flavour agent with a popular dishes I of Minahasa called tinutuan. Some chemical, microbiological and sensories " characteristics were detennined. The water content ranged from 70.23 to 80.66%, protein ranged from 2.09 to 3.03%, and lipid ranged from 0.38 to 0.47%. The traditionally produced bakasang waor was high in TPC approximately1.4 x 108 cfu/g, dark-brown in color and it has strongly amin odor compared to bakasang waor made of laboratory. In general, the addition Ii of lactic acid bacteria culture in bakasang waor increased the nutritional I valueas well as proteincontent, reduced the number of TPC, and influence significantly acceptability of color, odor and taste of final product.

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