Professional Documents
Culture Documents
Number 03
ISSN: 2042-4868
Volume 10 Number 03, 2016
ADVANCE JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 10 Number 03, 2016
02. Study on the Model of Soil Water Resources Quantity in Baoding Plain 167-172
Sheng Lili and Cheng Wuqun
05. Single-phase Energy Metering Circuit Applied in Food System Based on 185-188
ADE7755 Chip
Yu Qiong-Fang, Shi Zhina, Dong Yangmei and Dong Ai-Hua
06. Using SIMULINK to Design and Simulate the Peanut Flattening Rolls 189-193
Tie Ye, Zhi-Wen Lu, Zhi-Guo Zhong, Chong-Nian Qu and Chun-Hua
Ma
07. Design and Implement of Food Enterprise Finance System Based on Big 194-198
Data
Huaying Yao
08. Research on Fruit's Fractal Image Based on the Characteristic Structure of 199-201
Wavelet Coefficients
Xin Zhang and Mianrong Yang
09. The Use of Water Seal Fermentor in Fish Fermentation of Bekasam 202-203
Basuni Hamzah
10. Analysis of a Wireless Local Area Network Based on the Zigbee 204-208
Technology Applied to Agro-food Safety Production and Monitoring
Hongpeng Zhu
11. Study on the Negative Effects of Plants in Urban Green Planning Based on 209-213
the Experts and Public's View
Wenting Wu
ADVANCE JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 10 Number 03, 2016
14. A Study on Consumer Intentional Behavior of the Promotion of Green Food 222-227
Mark and Green Food Hotel in Taiwan Using Quantiles Regression
Analysis
Ying-Chang Chen
Research Article
The Use of Water Seal Fermentor in Fish Fermentation of Bekasam
Basuni Hamzah
Department of Agriculture Technology, Faculty of Agriculture, Sriwijaya University, Jalan Raya
Palembang-Indralaya Km. 32, Ogan Ilir, South Sumatera, 30662, Indonesia
Abstract: Fermentation of fresh water fish using water seal fermentor was studied. In the experiment, 3
concentration of salt were applied, namely, 2, 4 and 6%, respectively. The sample of products was observed every
week until week 4. The result showed that the lowest final pH was at salt concentration of 4%. At the end of
fermentation at concentration of 4%, Lactobacillus plantarum had been predominantly to grow. However, less salt
concentration tended to be less selective of Lactic Acid Bacteria. Probably other than lactic acid bacteria also had
been grown, inhibiting the growth of Lactobacillus plantarum. At the concentration of 6% there was predominantly
growth of Leuconostos mesentroides and less Lactobacillus plantarum had been grown. At low pH such as at salt
concentration of 4%, the pH value was 4.12 will be much more preserved comparing to other two salt
concentrations. The use of water seal fermentor would keep the temperature about 18°C. The temperature which
lower than ambient temperature along with certain salt concentration would be the best way to select LAB
microorganisms.
Keywords: Bekasam, fermented fish, lactic acid bacteria, Lactobacillus plantarum, Leuconostos mesentroides
This work is licensed under a Creative Commons Attribution 4.0 International License (URL: http://creativecommons.org/licenses/by/4.0/).
202
Adv. J. Food Sci. Technol., 10(3): 202-203, 2016
Table 1: pH observations during 4 week fermentation using different than ambient temperature along with certain salt
salt concentrations concentration would be the best way to select LAB
Salt Observation
concentration ---------------------------------------------------------------- microorganisms.
(%) Week 1 Week 2 Week 3 Week 4
2 6.82 6.01 5.91 5.62 CONCLUSION
4 6.15 5.43 4.12 4.12
6 6.05 5.65 5.34 5.03
The use of water seal fermentor along with the
addition of salt concentration of 4% had been the best
Sample of fish fermentation products were taken every way to preserve fish fermentation of Bekasam at least
once a week until 4 weeks. The parameter observed was for 4 weeks with the final pH of 4.12.
pH oh the samples.
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(week 2), 5, 91 (week 3) and 5.62 (week 4). At salt Study of Processing, Marketing and Consumption.
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203