| dc.contributor.advisor | Desniar, Desniar | |
| dc.contributor.advisor | Tarman, Kustiariyah | |
| dc.contributor.author | Syukria, Akhir Nandi | |
| dc.date.accessioned | 2021-08-29T02:48:08Z | |
| dc.date.available | 2021-08-29T02:48:08Z | |
| dc.date.issued | 2021 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/108902 | |
| dc.description.abstract | Modifikasi metode fermentasi dengan penggunaan starter dapat mengontrol proses fermentasi dan menurunkan kadar histamin kecap ikan. Meta-analysis dapat digunakan sebagai metode systematic review pada kumpulan artikel tentang pengaruh penggunaan starter bakteri halofilik tertentu terhadap perubahan kadar histamin produk kecap ikan. Penggunaan starter Tetragenococcus halophilus, Staphylococcus sp., Virgibacillus sp., Psycrobacter sp., Lactobacillus plantarum & Paenibacillus polymyxa, Bacillus polymyxa, Staphylococcus carnosus, Bacillus amyloliquofaciens, dan Marinococcus halotolerans dapat mereduksi kadar histamin produk kecap ikan. Starter yang digunakan dalam artikel memberikan pengaruh kecil sampai besar terhadap kadar histamin produk kecap ikan. Jenis starter Tetragenococcus halophilus MRC10-1-3 and Tetragenococcus halophilus MCD10-5-10 menunjukan nilai effect size sebesar -5,9846 yang diartikan memberikan pengaruh besar terhadap reduksi pembentukan histamin. | id |
| dc.description.abstract | Modification of the fermentation method using a starter can control the fermentation process and reduce histamine content in fish sauce. Meta-analysis can be used as a systematic review method in a collection of articles on the effect of using certain halophilic bacteria starters on changes in histamine content in fish sauce products. The use of starter Tetragenococcus halophilus, Staphylococcus sp., Virgibacillus sp., Psycrobacter sp., Lactobacillus plantarum & Paenibacillus polymyxa, Bacillus polymyxa, Staphylococcus carnosus, Bacillus amyloliquofaciens, and Marinococcus halotolerans can reduce histamine content of fish sauce product. The starter used in this article has a small to large effect on histamine content in fish sauce products. Types of starter Tetragenococcus halophilus MRC10-1-3 and Tetragenococcus halophilus MCD10-5-10 showed an effect size value -5,846 which was interpreted to have a major influence on the reduction of histamine formation. | id |
| dc.language.iso | id | id |
| dc.publisher | IPB University | id |
| dc.title | Meta-analysis pengaruh penambahan starter bakteri halofilik terhadap kadar histamin produk fermentasi kecap Ikan | id |
| dc.title.alternative | Meta-analysis the effect of adding halophilic starter bacteria to histamine content of fish sauce fermentation product | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | fish sauce | id |
| dc.subject.keyword | histamine | id |
| dc.subject.keyword | meta-analysis | id |
| dc.subject.keyword | starter | id |
