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- W2358321135 abstract "Abstract Fish sauce is a thick liquid made from the extract of meat fish. Soy sauce can be made in two ways, traditionally/fermentation and with the addition of enzymes. Making fish sauce doesn't require a specific type of fish. This research will study the possibility to use of Snail Farms into a rice field in enzimatis snail sauce. It is intended to speed up the fermentation process and another goal of the study was to determine the influence of the addition of crushed pineapple and long fermentation of the quality of physical, chemical, and rice snail sauce organoleptik were produced.This study, using a complete Randomized design (RAL) factorial pattern to two factors. The first factor is the addition of crushed pineapple (10%), (15%), and (20%) and the second factor is the long fermentation (5,7 and 9 days). The results of this research show that the best results are the treatments the addition of pineapple (15%) and long fermentation (9 days) which produces soy sauce rice with snails of dissolved Nitrogen levels (2,747), dissolved solids (32.580%), the Viscositas (1.197 cp) and their favorite flavor (166,5), the value of the Favorites of the scent (208) and the value of the preferred viscosity (154,3). Keyword : fish sauce, snail, enzimatic Abstrak Kecap ikan adalah cairan kental yang terbuat dari sari daging ikan. Kecap dapat dibuat dengan 2 cara yaitu, secara tradisional/fermentasi dan dengan penambahan enzim. PembuAtan kecap ikan tidak memerlukan jenis ikan tertentu. Pada penelitian ini akan dipelajari kemungkinan pemanfaatan Keong Sawah menjadi kecap keong sawah secara enzimatis. Hal ini dimaksudkan untuk mempercepat proses fermentasi dan tujuan lain dari penelitian ini adalah untuk mengetahui pengaruh penambahan hancuran bonggol nanas dan lama fermentasi terhadap kualitas fisik, kimia, dan organoleptik kecap keong sawah yang dihasilkan.Penelitian ini, menggunakan rancangan Acak Lengkap (RAL) pola factorial dengan 2 faktor. Faktor pertama adalah penambahan hancuran bonggol nanas (10%), (15%), dan (20%) dan faktor kedua adalah lama fermentasi (5,7 dan 9 hari).Hasil penelitian ini menunjukkan bahwa hasil terbaik adalah perlakuan penambahan bonggol nanas (15%) dan lama fermentasi (9 hari) yang menghasilkan kecap keong sawah dengan kadar Nitrogen terlarut (2,747%) , padatan terlarut (32.580%), Viscositas (1.197 cp) dan nilai kesukaan rasa (166,5), nilai kesukaan aroma (208) dan nilai kesukaan kekentalan (154,3). Kata kunci : kecap ikan, keong sawah, enzimatis" @default.
- W2358321135 created "2016-06-24" @default.
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- W2358321135 date "2015-12-01" @default.
- W2358321135 modified "2023-09-26" @default.
- W2358321135 title "PEMBUATAN KECAP KEONG SAWAH SECARA ENZIMATIS (The making sauce from field snail using enzymatic method)" @default.
- W2358321135 doi "https://doi.org/10.33005/jtp.v8i1.476" @default.
- W2358321135 hasPublicationYear "2015" @default.
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