Temperature and storage long cob (Auxis thazard) fermented on the quality

Ni Made Darmadi; Dewa Gede Semara Edi; I Made Kawan

doi:10.29332/ijls.v5n2.1389

Authors

Ni Made Darmadi
nimadedarmadi210466@gmail.com
Water Resources Management Study Program, Warmadewa University, Denpasar, Indonesia
Dewa Gede Semara Edi Water Resources Management Study Program, Warmadewa University, Denpasar, Indonesia
I Made Kawan Water Resources Management Study Program, Warmadewa University, Denpasar, Indonesia

Keywords:

cooling, fermentation, long cob, storage, temperature

Abstract

Food products resulting from fermentation are foods that experience changes in their initial properties due to the breakdown of several compounds in foodstuffs. In Fermentation. The most important microbes are Lactic Acid Bacteria. The role of Lactic Acid Bacteria in fermentation is to improve the taste of the product and also reduce the pH of the substrate so that it can suppress the microbial life of Pathogens. The research method used is descriptive method. Using two types of treatment, namely storage temperature treatment and the second treatment is storage time. The results showed the best results were storage at cold temperatures with a storage time of three weeks with the results that Organoleptic 7 (Very like) Moisture content 54.125%, Dissolved protein 7.940%, Lactic acid 1.617%, Acetic acid 0.84% ??and Butyric acid. 1.49% and FFA 1.16%

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