PHYSICAL AND MICROBIOLOGICAL PERFOMANCES OF ACIDIFIED FISH MEAL MADE BY DIPPING INTO EXTRACT SOLUTION OF SAUERKRAUT
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.
Penulis: B. Sulistiyanto, K.
Nugroho
Kode Jurnal: jppeternakangg090012
