@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} }