Pengolahan Sosis Fermentasi Ikan Tuna (Thunnus abacares) Menggunakan Kultur Starter Lactobacillus plantarum Terhadap Nilai Ph, Total Asam, N-Total, dan Namino <br><i>[Tuna Fish (Thunnus albacares) Fermented Sausage Processing Using Lactobacillus plantarum Starter Culture Against Ph, Total Acid, N-Total, And N-Amino]<i>

Pengolahan Sosis Fermentasi Ikan Tuna (Thunnus abacares) Menggunakan Kultur Starter Lactobacillus plantarum Terhadap Nilai Ph, Total Asam, N-Total, dan Namino <br><i>[Tuna Fish (Thunnus albacares) Fermented Sausage Processing Using Lactobacillus plantarum Starter Culture Against Ph, Total Acid, N-Total, And N-Amino]<i>

Abstract This study was aimed to know the changes of the character of tuna fish (Thunnus sp.) which fermented by Lactobacillus plantarum starter culture. Factorand variable used was the time of ripening, namely: 0, 2, 4, 6, 8, and 10 days. The parameters observed included: pH, Total Acid, N-Total,...

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Bibliographic Details
Main Author: Happy Nursyam
Format: Article
Language:English
Published: Faculty of Fisheries and Marine Universitas Airlangga 2011-11-01
Series:Jurnal Ilmiah Perikanan dan Kelautan
Subjects:
fermented sausage, starter culture, ripening, tuna fish, and total asam
Online Access:https://e-journal.unair.ac.id/JIPK/article/view/11609
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https://e-journal.unair.ac.id/JIPK/article/view/11609

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