physical and microbiological perfomances of acidified fish meal made by dipping into extract solution of sauerkraut

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ID: 241851
2014
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Abstract
An experiment was conducted to examine the influence of soaking time into extract solution ofSauerkraut on physic and microbial performances of acidified fish meal. Sauerkraut extract (LPS'ssollution) was made by fermentation of wastes vegetable market for 6 days. The LPS-extract was used toacidify " ikan rucah" by the method of dipping for 0, 4 and 8 hours. Changes in pH, the total number ofbacteria, fungi and proteolytic bacteria, moisture content, odor, colour and texture were parametersobserved. Results of experiment showed that total bacteria, fungi and proteolytic bacteria of acidifiedfish meal significantly influenced by soaking time (p <0.05). No significantly effect was shown to thephysically performance. LPS-extract in the soaking effectively reduced content of total bacteria, fungiand proteolytic's bacteria in fish meal.
Reference Key
sulistiyanto2014journalphysical Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;B. Sulistiyanto;K. Nugroho
Journal Journal of fish biology
Year 2014
DOI
10.14710/jitaa.34.4.248-252
URL
http://ejournal.undip.ac.id/index.php/jitaa/article/view/7587
Keywords
performance sauerkraut extractsanimal cultureveterinary medicine

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