Pengaruh pemberian konsentrasi gula lontar pada dendeng ikan tembang (Sardinella fimbriata) terhadap lama simpan berdasarkan kadar air, nilai organoleptik dan total cemaran mikroba

Abstract

Dendeng is a traditional food results by the public Rote Ndao. The processing is done in the District Lobalain(Rote Ndao). Methods of use of the sugar palm consisting of 4 treatments, KO (without giving sugar palm), K1 (10% concentration of palm sugar), K2 (20% concentration of palm sugar), K3 (30% concentration of palm sugar), K4 (40% concentration palm sugar). 4 times the storage of dendeng  with the observation that the 5^th day (P1), 10^th day (P2), 15^th day (P3), 20^th day (P4). The quality of dendeng observed included presentations lost water content after processing, testing organoleptic and microbiological quality in terms of Total Plate Count (TPC). The test results of water content during storage of Dendeng showed that, giving palm sugar concentration of 40% in the processing of dendeng, has a water content lower than the palm sugar concentration of 10%, 20% and 30%. During storage from day 5 to day 15, the water content with giving Dendeng palm sugar concentration of 40%, still meets the SNI. Organoleptic tests show that administration of palm sugar concentration levels in the processing of dendeng affect the quality of appearance, consistency / texture, aroma and taste of Dendeng. During storage in certain storage time of each treatment dendeng change the appearance, consistency or texture, aroma and taste. The test results TPC (Total Plate Count) of Dendeng showed that, giving the concentration of sugar palm sugar palm 40% in the processing of Dendeng, has a value of TPC (Total Plate Count) is lower than the concentration of sugar palm 10%, 20%, and 30 %. During storage, only on day 5 dendeng with palm sugar concentration giving 40% to abide by the TPC (Total Plate Count) of SNI.