sujanta permata umbu roma Pengarang FRANS UMBU DATTA Dosen Pembimbing 1 ANNYTHA INA ROHI DETHA Dosen Pembimbing 2 Yeremia Yobelano Sitompul Ketua Penguji

Fish silage is a semi-liquid product of fish preservatives with the addition of lactic acid, to change the fermentation process that converts carbohydrate sources into acids. Silage can be processed using lactic acid bacteria (LAB). The lactic acid bacteria used in this study were sourced from palm sap isolates. Lactic acid bacteria are a type of beneficial non-pathogenic bacteria that are very helpful in the fermentation process of feed and food ingredients. To determine the effect of adding 10% LAB concentration combined with corn flour and urea on the quality of fish silage and to compare the quality of fish silage based on various aspects of sensory evaluation, namely (aroma, texture, color) and the degree of fish silage. The stages of implementing this research include sampling, making fish silage, fermentation and organoleptic testing and testing the degree of storage. Based on the results showed that the addition of 10% LAB, groud maize and urea had a significant effect on the organoleptic test and the degree of acidity pH. Based on the results of organoleptic and pH tests, the best color, aroma, texture and pH indicators were found in treatment 11 with an average percentage of 60.83% and an optimal pH of 4.