Preservation of Squid (LOLIGO SP.) Using Yogurt in Low Temperature Storage on Organoleptic Characteristics
Asian Journal of Fisheries and Aquatic Research,
This research aims to determine the shelf life of squid (Loligo sp.) using Lactic Acid Bacteria in yogurt and its organoleptic characteristics. This research was carried out at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University in November 2020. This research was carried out using yogurt as a preservative for squid (Loligo sp.) in the treatment of LAB concentrations used 0%, 1, 5%, 3%, 4.5%, and 6%. Observations were made for 11 days and stored at a temperature of 5-10oC, and organoleptic testing (discoloration, brilliance, aroma, and texture) was carried out on days 1, 3, 5, 7, 8, 9, 10, 11 for the treatment 1.5%, 3%, 4.5% and 6% and organoleptic testing on days 1, 3, 5, 7, 8 for control samples. The observed data were analyzed for pH and organoleptic with Friedman test and Chi-Square test. The results showed that 1,5% Lactic Acid Bacteria into yogurt as a preservative in squid has the best effect on the shelf life and organoleptic characteristics of squid during storage at low temperatures with an acceptable limit of up to 10 days.
- shelf life
How to Cite
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