AGUSTINA, SILVIA (2014) STUDI PEMBUATAN BEKASAM Pengaruh Kuantitas Garam pada Pembuatan Bekasam Terhadap Tingkat Keasaman, Degradasi Protein, dan Pelunakan Tulang Ikan. Other thesis, Politeknik Negeri Sriwijaya.
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Abstract
The Effect of Salts Quantity on Making Bekasam toward the Acidity Levels, Protein Degradation, and Fish Bone Softening (Silvia Agustina. 2014. 36 Pages. 14 Table. 6 Fig. 4 Appendix) Bekasam is one way to preserve food by fermentation is done traditionally by mixing fish, rice, and salt with about 4-7 days fermentation time. This study aims to determine the decrease in protein content, softening of the bones in the fish, and the level of acidity in the process of making bekasam. Bekasam making process is done with a different quantity of salt is 25 grams, 50 grams and 75 grams. Protein content, levels of Calcium and acidity (pH) contained in bekasam decreased during the manufacturing process bekasam. For protein and calcium levels were decreased due to the acid dissolves the majority of existing proteins and calcium. The protein content of the fish initially decreased to 17.14% to 15.94% and 16.01 grams of salt 25% to 50 grams of salt, while for salt 75 grams obtained 16.77% protein content. Initial levels of calcium in the bones of fish, namely 16.16%, on day 16 decreased to 15.94%, 16.01%, 16.07% for each of the salts 25, 50, and 75 grams of salt. For the level of acidity (pH) produced by bekasam is increasingly declining. initial pH is 6.12 fish decreased until day 16 to bekasam containing 25 grams of salt is 4.38, as well as the pH of the salt content bekasam 50 and 75 grams showed almost the same results, namely 4.46 and 4.51. Keywords: Fish, Bekasam, Protein, Fish Bone Softening
| Item Type: | Thesis (Other) |
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| Uncontrolled Keywords: | Fish, Bekasam, Protein, Fish Bone Softening |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Chemical Engineering > Undergraduate Theses |
| Depositing User: | Mrs Trisni Handayani |
| Date Deposited: | 18 Jan 2016 02:52 |
| Last Modified: | 18 Jan 2016 02:52 |
| URI: | http://eprints.polsri.ac.id/id/eprint/970 |
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