Ina sua, a fermented salted fish product from central Moluccas

Authors

  • Selfia Nara Program Studi Ilmu Perairan, Program Pascasarjana, Universitas Sam Ratulangi, Jln Kampus Unsrat Kleak, Manado 95115, Sulawesi Utara, Indonesia.
  • Frans Ijong Laboratorium Mikrobiologi Hasil Perikanan, FPIK-Unsrat
  • I K Suwetja Laboratorium Kimia Hasil Perikanan, FPIK-Unsrat
  • Hens Onibala Laboratorium Penanganan dan Pengolahan Hasil Perikanan FPIK-Unsrat

DOI:

https://doi.org/10.35800/jasm.1.2.2013.7279

Keywords:

ina sua, fermented salted fish, microbial aspect, biochemical aspect

Abstract

Ina sua is a traditional fermented salted fish product originating from Central Mollucas (Teon, Nila, Serua islands), which is processed by fermentation at room temperature during a certain period. There is little or no research on the characteristics of microbial and chemical aspects of this process. Therefore the current research was performed in a laboratory in order to analyse the microbial and chemical characteristics of this product collected from traditional fishermen. The results showed that the composition of bacteria consisted of Bacillus sp.(59.6%), Propionibacterium sp. (17.3%), Leuconostoc sp. (13.5%), and Lactobacillus sp. (9.6%), while the chemicals included soluble protein, peroxide value, and total value acid  increased during storage for 12 weeks at room temperature, while pH value of the product varied between 5.58 and 5.93.

 

Ina sua adalah produk fermentasi ikan asin tradisional yang berasal dari Maluku Tengah (Pulau Teon, Nila, dan Serua) dimana dalam  proses fermentasi dilakukan dalam suhu ruang selama waktu tertentu. Penelitian mengenai karakteristik mikrobiologis dan biokimiawi produk ini belum banyak dilakukan. Oleh karena itu dilakukan pengujian untuk menganalisis karakteristik mikrobiologi dan biokimia terhadap produk ini yang diperoleh dari nelayan tradisional. Hasil penelitian menunjukkan komposisi bakteri yang diperoleh yaitu Bacillus sp. (59,6%), Propionibacterium sp. (17,3%), Leuconostoc sp. (13,5%), dan Lactobacillus sp. (9,60%), sementara untuk nilai karakteristik kimia protein terlarut, bilangan peroksida dan nilai total asam mengalami peningkatan selama 12 minggu penyimpanan pada suhu ruang, sedangkan nilai pH mengalami perubahan dari 5,58 menjadi 5,93.

Author Biographies

Frans Ijong, Laboratorium Mikrobiologi Hasil Perikanan, FPIK-Unsrat

Professor

I K Suwetja, Laboratorium Kimia Hasil Perikanan, FPIK-Unsrat

Professor

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