Koesoemawardani, Dyah and Herdiana, Novita and Suharyono, Suharyono and Ali, Mahrus (2019) The influence of cooked rice addition on the quality of joruk, an Indonesian freshwater fermented fish. Bioscience Research, 16 (3). ---. ISSN :2218-3973

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Abstract

Joruk is a fermented fish product originating from South Sumatra province, Indonesia. Traditionally it was made from freshwater fish (Wader pari: Cyprinidae), cooked rice, solar salt, and brown sugar. This research was aimed to acquire the concentration of cooked rice addition to produce a joruk product with the best properties including microbiological, chemical, and sensorial. Conducted by a Completely Randomized Design (CRD) in four replications. The treatment was the differences in concentration of cooked rice addition consisted of six different levels, i.e., 5, 10, 15, 20, 25, and 30% (w/w). Results showed that adding 20% of cooked rice provided the finest joruk product appearance.The characteristics were 4.92 pH, 6.92% lactic acid, 84.55 mgN/100 g volatile base, 63.30% moisture content, 4.25% ash content, 3.61% fat and 28.82% protein content, 8.61 log CFU/g of LAB, 13.74 log CFU/g total microbes, and 4.16 log CFU/g of yeast. The sensorial character of joruk was blackish-brown of color (7.3), slightly sour of smell (6.3), salty-runny taste (7.8), and a desirable non-intact appearance (6.5). It is suggested that joruk composed of high nutritional values and a potential health benefit. Keywords: fermented fish, Rasbora sp., indigenous food, cooked rice addition

Item Type:	Article
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User:	DYAH KOESO
Date Deposited:	07 Nov 2019 04:37
Last Modified:	07 Nov 2019 04:37
URI:	http://repository.lppm.unila.ac.id/id/eprint/15834

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