Mutu Produk Lawa Bale (Makanan Tradisional Sulawesi Selatan) Ditinjau Dari Aspek Mikrobiologi dan Daya Terima Konsumen

Abstract

Traditional food of south Sulawesi, Lawa Bale, which uses fresh fish that is processed by acidification and blansir \ud techniques without high-temperature heating process allows the growth of microbes that can damage the nutritional ,palatability,and may endanger ttrehealthofconsumers.Inaddition,the differencein\ud taste is created by formula affectcs the received power of of consumers. This study aimed to determine the\ud safesty way of, processiog based on the content of\ud 'microbes that can be reduced in the processing and the\ud favorit of the three panelists tested formula. This type of research was an experimental by design Post Test Only Control Desip. The study used three threatment (3 formulation)\ud (3 formulations)\ud ffi;,?.*;'i; Lli*ru"*.ing, total microbial analysis on each process, and accept the test as\ud Lff 20 panelists. data analysis was a deccriptive analysis with using SPSS 16.00. The result showed that the processed Java Lawa Bale Acid (formula C) was a formula that can reduce total microbial formula most of the othe