Analisis Mutu Sensori dengan Penggunaan Bakteri Asam Laktat Lactobacillus plantarum pada Sosis Fermentasi Ikan Patin Jambal

Rita M. Harmain

Abstract: Catfish jambal (Pangasius djambal Bleeker) is a potential commodity in Indonesian. Fermented sausage provides health benefit, aroma specific and highly flavor product. This study aimed to product fermented sausage of catfish jambal to used Lactat Acid Bacteria Lactobacillus plantarum. The results of intensity rating sensory test were analyzed by Randomized Complete Block Design and hedonic test by non parametric Kruskall Wallis method. The result showed the best formulation to produce fermented sausage was the addition of tapioca flour 1.25%, Soy Isolate Protein 0.1%, carageenan 2%, angkak (China yeast rice) 0.5%, tapioca flour 1.25%, spice and Lactic Acid Bacteria Lactobacillus plantarum 10 mL at OD 600 nm of 1.5. Sensory hedonic value of fermented sausage catfish jambal hedonic is somewhat like.
Keywords: Catfish jambal, sausage, fermented, sensory, intensity hedonic

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