STUDI PEMBUATAN BEKASAM Pengaruh Kuantitas Garam pada Pembuatan Bekasam Terhadap TingkatKeasaman, dan Degradasi Karbohidrat, sertaLemak

Irpan, - (2014) STUDI PEMBUATAN BEKASAM Pengaruh Kuantitas Garam pada Pembuatan Bekasam Terhadap TingkatKeasaman, dan Degradasi Karbohidrat, sertaLemak. Other thesis, Politeknik Negeri Sriwijaya.

Full text not available from this repository.

Abstract

Fishis one of themanysources ofanimal proteinconsumed by peoplebecause it is relativelyeasy to obtainandaffordable. There aresomanyfish thatneededa waytopreserveone of themmadebekasam. Bekasamis one waytopreserve foodby fermentationisdonetraditionallyby mixingfish, rice, andsaltwith afermentation timeof about 4-7days. This studyaims to determine thelevel ofchangeCarbohydrates, fatin fish, and acidityduring the manufacturing processbekasamwhichaffectedthe quantityof salt. The process of makingthisbekasamarefishthat have beencleanedmixedwithsalt, riceandstored incontainersfor 4-7days. Bekasamismade witha differentquantity ofsaltis25grams, 50gramsand75grams. The results ofthis study arecarbohydratesdegradationofthe initiallevels of6% to 0.48% andthe reverseforfatacidityincreased. Thefatcontent ofitsinitial2% increase to8.24%while theacidof0.25Nto 1.375N.The quantitythereofintoaffectandan increase infattyacids, as well asinhibiting thedecrease incarbohydrates. The conclusion ofthis research thatotherwisedegradedcarbohydrate levelsforfatandaciditylevelsincreasedduringthe makingbekasam. Keywords: Fish, Bekasam, pH, Carbohydrate, Fat.

Item Type: Thesis (Other)
Uncontrolled Keywords: Fish, Bekasam, pH, Carbohydrate, Fat.
Subjects: T Technology > TP Chemical technology
Divisions: Chemical Engineering > Undergraduate Theses
Depositing User: Mr Bambang Anthony
Date Deposited: 18 Jan 2016 04:41
Last Modified: 18 Jan 2016 04:41
URI: http://eprints.polsri.ac.id/id/eprint/937

Actions (login required)

View Item View Item