Abstract
Bekasam is a fermented fish product made from fish, salt, and roasted rice or rice that is mixed and fermented for 7 days. This study aims to determine the effect of the addition of ground chili at different concentrations on total acid, pH value, total lactic acid bacteria, and sensory properties of cork fish bekasam. The research design used was completely randomized design, 3 treatments and 3 replications. The treatments given were IBG without the addition of ground chili, IBGC1 adding 10% ground chili and IBGC2 adding 20% ground chili. Data were collected for total acid, pH, and total lactic acid bacteria fermentation days 1, 3, 5, and 7. The sensory properties were observed on days 1 and 7. The results showed that the addition of ground chili can reduce pH during 7 days fermentation, but the increase in total acid was not significant. The addition of 10% ground chili has a positive effect on the growth of lactic acid bacteria. The addition of 20% ground chili showed an inhibition of the growth of lactic acid bacteria during fermentation. Sensory test results stated that panelists preferred bekasam with the addition of 10% ground chili compared to control brakes and the addition of 20% ground chili.
Highlights
Fermentation is one of the methods of fish processing that has been passed down
Normayanti et al The pH value falls due to the formation of lactic acid, lactic acid is formed due to the activity of lactic acid bacteria
Giving ground chili turned out to inhibit pH reduction until the 5th day. This phenomenon is suspected that chili has inhibitory properties against the growth of lactic acid bacteria
Summary
Fermentation is one of the methods of fish processing that has been passed down. This was chosen because the process is simple, inexpensive, produces distinctive flavors, and extends shelf life. Bekasam has advantages including simple processing, inexpensive, high nutritional value, and distinctive flavor. During fermentation there will be a decrease in pH so that it will inhibit the growth of spoilage bacteria (Novianti, 2013). Bekasam fermentation involves the activity of lactic acid bacteria. The activity of lactic acid bacteria results in changes in taste and aroma of the product to become acidic followed by a decrease in pH
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