@misc{eprints21732,
           month = {Maret},
           title = {PENGARUH JENIS IKAN DAN KONSENTRASI GARAM PADA
REBUNG IKAN TERFERMENTASI},
          author = {1214051043 KANIA WIDYASTUTI },
         address = {UNIVERSITAS LAMPUNG BANDAR LAMPUNG},
       publisher = {FAKULTAS PERTANIAN },
            year = {2016},
             url = {http://digilib.unila.ac.id/21732/},
        abstract = {ABSTRAK
Rebung dapat difermentasi dengan ikan, di Bengkulu dikenal dengan nama
Lemea.  Pembuatan lemea umumnya menggunakan ikan air tawar, namun sektor
perikanan laut di Bandar Lampung cukup berpotensi, sehingga perlu dicoba untuk
membuat lemea.  Lemea memiliki flavor khas yang dipengaruhi oleh garam.  Oleh
karena itu perlu dilakukan penelitian untuk mengetahui konsentrasi garam yang
tepat dalam menghasilkan rebung ikan terfermentasi terbaik.  Penelitian ini
bertujuan untuk mengetahui pengaruh jenis ikan dan konsentrasi garam pada
rebung ikan terfermentasi.
Penelitian disusun secara faktorial dalam Rancangan Acak Kelompok Lengkap


7,5\%, 
Uji BNJ 5\% dan 1\%. Pengamatan yang dilakukan meliputi nilai pH, total asam,
total mikroba, dan uji organoleptik (
keseluruhan)
Hasil analisis ragam menunjukkan bahwa jenis ikan berpengaruh terhadap total
asam dan total mikroba, sedangkan konsentrasi garam berpengaruh terhadap total
asam, derajat keasaman (
tektur
yakni ikan kembung dan mas dengan konsentrasi garam 5\%, dengan nilai pH
5,3767, total asam 0,0662 \%, total mikroba 7,68 log cfu/g, skor warna 2,8 
abu-abu)
Kata kunci : Rebung, ikan kembung, ikan mas, garam, lemea
ABSTRACT
Bamboo shoots can be fermented with fish, in Bengkulu known as Lemea.
Generally, in making lemea using a freshwater fish, but the marine fisheries sector
in Bandar Lampung is potential enough, so it needs to try to make lemea. Lemea
has a distinctive flavor that is influenced by salt. Therefore it is necessary to
investigate the salt concentration in producing the best bamboo shoots fish
fermented. The aim to of this research is knowing the effect of fish type and salt
concentration on bamboo shoots fish fermented.
This research was set as factorial in complete randomized group design 
The first factor were fish type 
second factor were salt concentration 
\%, (
\% and 1 \%. This research notice some observations, such as value of pH, acid
total, microbes total, and organoleptic (
acceptance
The analyse of variant showed that fish type had effect on acid total and microbes
total, while the salt concentration had effect on acid total, value of pH, microbes
total, and organoleptic test (
obtained in this study was two type of fish, mackerel and goldfish with the salt
concentrations of 5\%, with a value of pH 5,37, acid total 0,07 \%, microbes total
7,68-8,01 log cfu/ g, color scoring 2,8 
texture scoring 3,8 (
Keywords: Bamboo shoots, mackerel, goldfish, salt, lemea}
}