Characteristics of High Protein Catfish (Clarias gariepinus) Biscuit with Cream Probiotic Enterococcus faecium 15-27526 in Different Types of Packaging and Storage Temperature
[Characteristics of High Protein Catfish (Clarias gariepinus) Biscuit ith Cream Probio ·c
Enterococcus faecium 15-27526 in Different Types of Packaging and Storage Temperat re]
Dian Savitri, Clara MKusharto, Budi Setiawan dan Ingrid Surono
ABSTRACT
The objectives of the study were to develop high protein catfish biscuit cream probiotic E.
faecium IS-27526 and to do several quality assessments during storage at different temperatures
(25-28 °C and 4-6 oC) and types of packaging (polypropilen and meta/ized plastic), in order to
maintain viability of probiotic and quality of biscuit cream. The product were assessed for its water
activity, moisture content, free fatty acid, peroxide value, thio barbituric acid value, viability of
probiotics, total titratable acidity, total plate count, total mold and yeast, and sensory evaluation by
preference test. Temperature, packaging material and storage time showed significant effect
(p
Enterococcus faecium 15-27526 in Different Types of Packaging and Storage Temperat re]
Dian Savitri, Clara MKusharto, Budi Setiawan dan Ingrid Surono
ABSTRACT
The objectives of the study were to develop high protein catfish biscuit cream probiotic E.
faecium IS-27526 and to do several quality assessments during storage at different temperatures
(25-28 °C and 4-6 oC) and types of packaging (polypropilen and meta/ized plastic), in order to
maintain viability of probiotic and quality of biscuit cream. The product were assessed for its water
activity, moisture content, free fatty acid, peroxide value, thio barbituric acid value, viability of
probiotics, total titratable acidity, total plate count, total mold and yeast, and sensory evaluation by
preference test. Temperature, packaging material and storage time showed significant effect
(p