MUTU PRODUK LAWA BALE (MAKANAN TRADISIONAL SULAWESI SELATAN) DITINJAU DARI ASPEK MIKROBIOLOGI DAN DAYA TERIMA KONSUMEN
Abstract: Traditional food of
South Sulawesi, Lawa Bale, which uses fresh fish that is processed by acidification
and blansir techniques without high-temperature heating process allows the
growth of microbes that can damage the nutritional value, palatability, and may
endanger the health of consumers. In addition, the difference in taste is
created by a formula affects the received power of consumers. This study aimed
to determine the safest way of processing based on the content of microbes that
can be reduced in the processing and the favorite of the three panelists tested
formula. This type of research was an experimental by design Post Test Only
Control Design. The study used three treatments (3 formulations) with two
repetitions (duplo). There were three stages, namely manufacturing, total
microbial analysis on each process, and accept the test as assessed by 20
panelists. Data analysis was a descriptive analysis with using SPSS 16.00. The
result showed that the processed Java Lawa Bale acid (formula C) was a formula
that can reduce total microbial formula most of the other two. While the
panelists most preferred a formula B (Lawa Lime Bale). Judging from the price
and the most economical formula that was a formula C (Lawa Bale Java Acid).
Advised the public to use the formula C technique to process Lawa Bale.
Penulis: Astri Ayu Novaria,
Nurul Afiah
Kode Jurnal: jpkesmasdd110064
