Koesoemawardani, Dyah and Herdiana, Novita and Suharyono, Suharyono and Ali, Mahrus (2019) The influence of cooked rice addition on the quality of joruk, a freshwater fish fermented product from Indonesia. In: The influence of cooked rice addition on the quality of joruk, a freshwater fish fermented product from Indonesia, 29-30 Juli 2019, Puri Setiabudhi Residence, Bandung. (Unpublished)
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Abstract
Abstract. Joruk is a fermented fish product made from freshwater fish (Wader pari: Cyprinidae), cooked rice, solar salt, and brown sugar originating from South Sumatra province, Indonesia. This research aimed to acquire the exact addition of cooked rice to produce joruk with the best microbiological, chemical, and sensorial properties. The treatment was the concentration of cooked rice that consisted of six different levels, i.e., 5, 10, 15, 20, 25, and 30% (w/w) in four replications. The results showed that the addition of 20% of cooked rice provided the best character of joruk product. The characteristics were pH value of 4.92, lactic acid of 6.92%, volatile base of 84.55 mgN/100 g, the moisture content of 63.30%, the ash content of 4.25%, the fat and protein content of 3.61% and 28.82% respectively, LAB of 8.61 log CFU/g, total microbes 13.74 log CFU/g and yeast 4,16 log CFU/g. 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).
| Item Type: | Conference or Workshop Item (Paper) |
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| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian |
| Depositing User: | DYAH KOESO |
| Date Deposited: | 14 Nov 2019 03:43 |
| Last Modified: | 14 Nov 2019 03:43 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/15836 |
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