PHYSICAL AND MIC OBIOLOGICAL PE FOMANCES OF ACIDIFIED FISH MEAL MADE BY DIPPING INTO EXT ACT SOLUTION OF SAUE K AUT

Abstract

An experiment wa conducted to examine the influence of oaking time into extract olution of Sauerkraut on physic and microbial performance of acidified fi h meal.Sauerkraut extract (LPS' ollution)wa made by fermentation of wa te vegetable market for 6 days.The LPS-extract wa used to acidify "ikan rucah"by the method of dipping for 0,4 and 8 hour .Change in pH,the total number of bacteria,fungi and proteolytic bacteria,moi ture content,odor,colour and texture were parameter observed.Re ult of experiment howed that total bacteria,fungi and proteolytic bacteria of acidified fi h meal ignificantly influenced by oaking time (p <0.05).No ignificantly effect wa hown to the physically performance.LPS-extract in the oaking effectively reduced content of total bacteria,fungi and proteolytic'bacteria in fi h meal. Keywords:performance,fish meal,dipping,Sauerkraut extracts