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MUTU SOSIS FERMENTASI IKAN PATIN (Pangasius sp.) SELAMA PENYIMPANAN SUHU RUANG

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 15 No. 2 (2012)

DOI
10.17844/jphpi.v15i2.6167
ISSN
2354-886X, 2303-2111
Terbit
2012-09-05
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

Catfish (Pangasius sp.) is a potential commodity for local and export market. Fermented sausage wich is highly flavor product and has specific aroma provides health benefit. The study was aimed to characterise fermented sausage of catfish (Pangasius sp.) during storage at room temperature for 0, 4, 8, 12 and 16 days including hedonic sensory, microbiological and chemical characteristics. Fermented sausage of catfish using lactic acid bacteria Lactobacillus plantarum 1B1 used to optimize the fermentation process. Analysis conducted during storage include hedonic sensory (texture, color, flavor), chemical (pH and a) and microbiological (total plate count), total lactic acid bacteria L. plantarum 1B1, Escherichia coli, Staphylococcus sp., Salmonella sp., and mold/yeast) to obtain the best storage time. The result showed that the hedonic sensory was like-neutral, the chemical profile showed pH of 3,93-3,69 and aw of 0,88-0,79. Microbiological profile obtained total plate count 1.8 x108 CFU/g, total lactic acid bacteria L.plantarum 1B1 8.8 x 108 CFU/g. During storage there were no bacteria E. coli, Staphylococcus sp. and Salmonella sp., but the molds/yeasts obtained in storage on the 8th to 16th day.Key words: chemical, fermented sausage, hedonic sensory, microbiology, storage.

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  • State University of Gorontalo
  • IPB University
  • Universitas Syiah Kuala
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  • Organisasi sama
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Rekan penulisOrganisasiArtikel bersama
Lely Okmawaty AnwarAfiliasi tidak diketahui2
Anna C. ErunganAfiliasi tidak diketahui2
Pipih SuptijahIPB University2
DesniarAfiliasi tidak diketahui2
Desniar DesniarAfiliasi tidak diketahui1
Juliana JulianaState University of Gorontalo1
Rahim HusainState University of Gorontalo1
Nur Izzah FuadState University of Gorontalo1
JulianaUniversitas Syiah Kuala1
Asri Silvana NaiuState University of Gorontalo1
Nuralim PasisingiState University of Gorontalo1
Yuniarti KoniyoState University of Gorontalo1
Sri Nuryatin HamzahState University of Gorontalo1
Lukman MileState University of Gorontalo1
Rieny Sulistijowati SState University of Gorontalo1
MAGGY THENAWIDJAJA SUHARTONOAfiliasi tidak diketahui1
ALBERTA RIKA PRATIWIAfiliasi tidak diketahui1
DAHRUL SYAHAfiliasi tidak diketahui1
LILY MARIA GORETTI PANGGABEANAfiliasi tidak diketahui1
Joko SantosoAfiliasi tidak diketahui1
- SantosoAfiliasi tidak diketahui1
. ChairitaAfiliasi tidak diketahui1
ErnawatiAfiliasi tidak diketahui1
Asadatun AbdullahAfiliasi tidak diketahui1
Fatimah AbdillahAfiliasi tidak diketahui1
Ella SalamahAfiliasi tidak diketahui1
Aprilia AriestaAfiliasi tidak diketahui1
Ira WiraswantiAfiliasi tidak diketahui1
Dery FirdausAfiliasi tidak diketahui1
Joddi Iryadi CandraAfiliasi tidak diketahui1
Komariah TampubolonAfiliasi tidak diketahui1
Sukria KartanamuliaAfiliasi tidak diketahui1
. DiaseniariAfiliasi tidak diketahui1
Heni Sri SeptianiAfiliasi tidak diketahui1
Agoes Mardiono JacoebAfiliasi tidak diketahui1
N. NurjanahAfiliasi tidak diketahui1
Faiza DaliAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">MUTU SOSIS FERMENTASI IKAN PATIN (Pangasius sp.) SELAMA PENYIMPANAN SUHU RUANG</dc:title>
	<dc:creator xml:lang="en">Harmain, Rita Marsuci</dc:creator>
	<dc:creator xml:lang="en">Hardjito, Linawati</dc:creator>
	<dc:creator xml:lang="en">Zahiruddin, Winarti</dc:creator>
	<dc:description xml:lang="en">Catfish (Pangasius sp.) is a potential commodity for local and export market. Fermented sausage wich is highly flavor product and has specific aroma provides health benefit. The study was aimed to characterise fermented sausage of catfish (Pangasius sp.) during storage at room temperature for 0, 4, 8, 12 and 16 days including hedonic sensory, microbiological and chemical  characteristics. Fermented sausage of catfish using lactic acid bacteria Lactobacillus plantarum 1B1 used to optimize the fermentation process. Analysis conducted during storage include hedonic sensory (texture, color, flavor), chemical (pH and a) and microbiological (total plate count), total lactic acid bacteria L. plantarum 1B1, Escherichia coli, Staphylococcus sp., Salmonella sp., and mold/yeast) to obtain the best storage time. The result showed that the hedonic sensory was like-neutral, the chemical profile showed pH of 3,93-3,69 and aw of 0,88-0,79.  Microbiological profile obtained total plate count 1.8 x108 CFU/g, total lactic acid bacteria L.plantarum 1B1 8.8 x 108 CFU/g. During storage there were no bacteria E. coli, Staphylococcus sp. and Salmonella sp., but the molds/yeasts obtained in storage on the 8th to 16th day.Key words: chemical, fermented sausage, hedonic sensory, microbiology, storage.</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2012-09-05</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/6167</dc:identifier>
	<dc:identifier>10.17844/jphpi.v15i2.6167</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 15 No 2 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 15 No. 2 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/6167/4772</dc:relation>
</oai_dc:dc>