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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
Published
2012-09-05
Publisher
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Language
eng

Abstract

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.

Collaboration network of the authors

40 authors · 98 co-authorship links · 7 across different organisations

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  • State University of Gorontalo
  • IPB University
  • Universitas Syiah Kuala
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Lely Okmawaty AnwarAffiliation unknown2
Anna C. ErunganAffiliation unknown2
Pipih SuptijahIPB University2
DesniarAffiliation unknown2
Desniar DesniarAffiliation unknown1
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 SUHARTONOAffiliation unknown1
ALBERTA RIKA PRATIWIAffiliation unknown1
DAHRUL SYAHAffiliation unknown1
LILY MARIA GORETTI PANGGABEANAffiliation unknown1
Joko SantosoAffiliation unknown1
- SantosoAffiliation unknown1
. ChairitaAffiliation unknown1
ErnawatiAffiliation unknown1
Asadatun AbdullahAffiliation unknown1
Fatimah AbdillahAffiliation unknown1
Ella SalamahAffiliation unknown1
Aprilia AriestaAffiliation unknown1
Ira WiraswantiAffiliation unknown1
Dery FirdausAffiliation unknown1
Joddi Iryadi CandraAffiliation unknown1
Komariah TampubolonAffiliation unknown1
Sukria KartanamuliaAffiliation unknown1
. DiaseniariAffiliation unknown1
Heni Sri SeptianiAffiliation unknown1
Agoes Mardiono JacoebAffiliation unknown1
N. NurjanahAffiliation unknown1
Faiza DaliAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, first harvested 9 Nov 2026, last seen 9 Nov 2026.
Original metadata (oai_dc) 
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	<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>