Koesoemawardani, Dyah and Hidayati, Sri and subeki, subeki (2017) similarity: Amino acid and fatty acid compositions of Rusip from fermented Anchovy fish (Stolephorussp). IOP Conference Series: Materials Science and Engineering, IOP Conf. Ser.: Mater. Sci. Eng, 344 (-). pp. 1-6..

Turnitin 18. Amino acid and fatty acid compositions of Rusip from fermented Anchovy fish (Stolephorussp).pdf

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Official URL: http://iopscience.iop.org/issue/1757-899X/344/1


Rusip is a typical food of Bangka Belitung Indonesia made from fermented anchovy. This study aims to determine the properties of chemistry, microbiology, composition of amino acids and fatty acids from fermented fish spontaneously and non spontaneously. Spontaneous rusip treatment is done by anchovy fish (Stolephorussp) after cleaning and added salt 25% (w/w) and palm sugar 10% (w/w). While, non-spontaneous rusip is done by adding a culture mixture of Streptococcus, Leuconostoc, and Lactobacillus bacteria 2% (w/v). The materials are then incubated for 2 weeks. The data obtained were then performed t-test at the level of 5%. Spontaneous and non-spontaneous rusip fermentation process showed significant differences in total acid, reducing sugar, salt content, TVN, total lactic acid bacteria, total mold, and total microbial. The dominant amino acid content of spontaneous and non-spontaneous rusip are glutamic acid and aspartic acid, while the dominant fatty acids in spontaneous and nonspontaneous rusip are docosahexaenoic acid, palmitic acid, oleic acid, arachidonic acid, stearic acid, eicosapentaenoic acid, palmitoleic acid, and myristic acid.

Item Type: Other
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: sri hidaya sri hidayati -
Date Deposited: 07 Dec 2020 05:04
Last Modified: 07 Dec 2020 05:04
URI: http://repository.lppm.unila.ac.id/id/eprint/27028

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