PENGARUH WAKTU FERMENTASI DAN KONDISI KEMASAN TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS BEKASAM BERAS SANGRAI DARI IKAN NILA (Oreochromis niloticus)

This study aims to determine the effect of fermentation time and packaging conditions on the chemical and sensory characteristics of roasted rice residue from tilapia (Oreochromis niloticus). This study used the storage container method using jars, non-vacuum plastic, and vacuum plastic, and the fermentation process was carried out for 7 days, 11 days, and 15 days. Parameters used include chemical analysis which includes pH, protein content, water content, carbohydrate content and sensory analysis including appearance, aroma, texture, and taste. The results showed that the former tilapia with storage containers had a significant effect on the pH value (6.27-6.93%) and the protein content value (13.28-24.47%) and the length of storage time had a significant effect on the pH value (6.27-6.93%) and the value of carbohydrates (1.22-3.03%) while the storage container and storage time had no significant effect on all chemical parameters. The results of the sensory analysis showed that the treatment had a significant effect on the appearance parameters and the treatment had no significant effect on the aroma, taste, and texture parameters.