Microbiological, physical and chemical properties of joruk (fermented fish product) with different levels of salt concentration

Abstract. Koesoemawardani D. Afifah LU, Herdiana N, Suharyo AS, Fadhallah EG, Ali M. 2021. Microbiological, physical, and chemical properties of joruk (fermented fish product) with different levels of salt concentration. Biodiversitas 22: 132-136. Joruk is a fermented fish product originated in Ogan...

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Autores principales:	Dyah Koesoemawardani, LULU ULYA AFIFAH, NOVITA HERDIANA, A.S. SUHARYONO, ESA GHANIM FADHALLAH, MAHRUS ALI
Formato:	article
Lenguaje:	EN
Publicado:	MBI & UNS Solo 2020
Materias:	chemical joruk microbiological physical Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/3019f6156d444b9fb736db7322de0c43
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spelling	oai:doaj.org-article:3019f6156d444b9fb736db7322de0c432021-11-22T00:53:57ZMicrobiological, physical and chemical properties of joruk (fermented fish product) with different levels of salt concentration1412-033X2085-472210.13057/biodiv/d220118https://doaj.org/article/3019f6156d444b9fb736db7322de0c432020-12-01T00:00:00Zhttps://smujo.id/biodiv/article/view/7167https://doaj.org/toc/1412-033Xhttps://doaj.org/toc/2085-4722Abstract. Koesoemawardani D. Afifah LU, Herdiana N, Suharyo AS, Fadhallah EG, Ali M. 2021. Microbiological, physical, and chemical properties of joruk (fermented fish product) with different levels of salt concentration. Biodiversitas 22: 132-136. Joruk is a fermented fish product originated in Ogan Komering Ulu Timur, South Sumatra, Indonesia. The aim of this study was to determine the effect of salt on the microbiological, physical and chemical properties of joruk. This research was arranged in a Randomized Complete Block Design (RCBD), with treatment of salt concentrations at 5%, 10%, 15%, 20%, 25%, and 30% (w/w). The follow-up test used the Least Significance Difference (LSD) at 5%. The result of this study showed that the addition of 10% salt produced the best joruk with the best microbiological and chemical properties as follows: total LAB of 8.75 log cfu/g, total microbes of 13.25 log cfu/g, and total mold of 4.27 log cfu/g, pH of 5.85, total lactic acid of 2.97%, Total Volatile Base (TVB) of 153.05 mgN /100g, and water content of 59.33%. Based on this study, it is concluded that the addition of salt at different concentrations significantly affects the pH, total lactic acid, total lactic acid bacteria (LAB), and water content of joruk.Dyah KoesoemawardaniLULU ULYA AFIFAHNOVITA HERDIANAA.S. SUHARYONOESA GHANIM FADHALLAHMAHRUS ALIMBI & UNS SoloarticlechemicaljorukmicrobiologicalphysicalBiology (General)QH301-705.5ENBiodiversitas, Vol 22, Iss 1 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	chemical joruk microbiological physical Biology (General) QH301-705.5
spellingShingle	chemical joruk microbiological physical Biology (General) QH301-705.5 Dyah Koesoemawardani LULU ULYA AFIFAH NOVITA HERDIANA A.S. SUHARYONO ESA GHANIM FADHALLAH MAHRUS ALI Microbiological, physical and chemical properties of joruk (fermented fish product) with different levels of salt concentration
description	Abstract. Koesoemawardani D. Afifah LU, Herdiana N, Suharyo AS, Fadhallah EG, Ali M. 2021. Microbiological, physical, and chemical properties of joruk (fermented fish product) with different levels of salt concentration. Biodiversitas 22: 132-136. Joruk is a fermented fish product originated in Ogan Komering Ulu Timur, South Sumatra, Indonesia. The aim of this study was to determine the effect of salt on the microbiological, physical and chemical properties of joruk. This research was arranged in a Randomized Complete Block Design (RCBD), with treatment of salt concentrations at 5%, 10%, 15%, 20%, 25%, and 30% (w/w). The follow-up test used the Least Significance Difference (LSD) at 5%. The result of this study showed that the addition of 10% salt produced the best joruk with the best microbiological and chemical properties as follows: total LAB of 8.75 log cfu/g, total microbes of 13.25 log cfu/g, and total mold of 4.27 log cfu/g, pH of 5.85, total lactic acid of 2.97%, Total Volatile Base (TVB) of 153.05 mgN /100g, and water content of 59.33%. Based on this study, it is concluded that the addition of salt at different concentrations significantly affects the pH, total lactic acid, total lactic acid bacteria (LAB), and water content of joruk.
format	article
author	Dyah Koesoemawardani LULU ULYA AFIFAH NOVITA HERDIANA A.S. SUHARYONO ESA GHANIM FADHALLAH MAHRUS ALI
author_facet	Dyah Koesoemawardani LULU ULYA AFIFAH NOVITA HERDIANA A.S. SUHARYONO ESA GHANIM FADHALLAH MAHRUS ALI
author_sort	Dyah Koesoemawardani
title	Microbiological, physical and chemical properties of joruk (fermented fish product) with different levels of salt concentration
title_short	Microbiological, physical and chemical properties of joruk (fermented fish product) with different levels of salt concentration
title_full	Microbiological, physical and chemical properties of joruk (fermented fish product) with different levels of salt concentration
title_fullStr	Microbiological, physical and chemical properties of joruk (fermented fish product) with different levels of salt concentration
title_full_unstemmed	Microbiological, physical and chemical properties of joruk (fermented fish product) with different levels of salt concentration
title_sort	microbiological, physical and chemical properties of joruk (fermented fish product) with different levels of salt concentration
publisher	MBI & UNS Solo
publishDate	2020
url	https://doaj.org/article/3019f6156d444b9fb736db7322de0c43
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Microbiological, physical and chemical properties of joruk (fermented fish product) with different levels of salt concentration

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