TOTAL ANALYSIS OF LACTIC ACID BACTERIA OF KEMBUNG FISH (Rastrelliger neglectus) WITH THE ADDITION OF PAPAYA FRUIT SARI (Carica papaya L.)
DOI:
https://doi.org/10.35800/mthp.11.1.2023.31852Abstract
Fish sauce is a food product that is processed through a fermentation process made from fish and fish waste which has a distinctive taste and smell and has a long shelf life. The purpose of this study was to obtain a new formula for fish sauce and product quality. The treatment in this study was to add papaya juice with different concentrations, namely 0% as a control, 5%, 10% and 15% of the weight of the fish to be used and the salt concentration to be used was 15% of the weight of the fish. The fermentation time used was 7 days, 14 days, and 21 days. The parameters to be tested were the organoleptic test, pH test, and total test for Lactic Acid Bacteria (LAB). Based on the results of the organoleptic test which includes appearance, texture, and aroma, fish sauce samples that have a concentration of 15% and fermentation time of 21 days are the most preferred and meet SNI standards. Based on the results of the pH test, all fish sauce products with the addition of papaya extract got an average pH value of 6.9-6.1, indicating that the pH has decreased so that it meets the SNI standard. Based on the results of the LAB test, the highest total Lactic Acid Bacteria produced in A4C3 samples were samples with 15% papaya juice concentration with a total LAB 1.19x10³ CFU / ml.Keywords:  Lactic Acid Bacteria (LAB), Fish Soy Sauce, Papaya Juice
References
Association of Official Analytical Chemist (AOAC).2005. Official Methods of Analysis. Penentuan Kadar Bahan Pangan
Badan Standar Nasional. 1996. Standar Nasional Indonesia (SNI). 01-4271-1996. Kecap Ikan
Badan Standar Nasional. 2006. Standar Nasional Indonesia (SNI) 01-2346-2006. Petunjuk Pengujian Organoleptik dan atau Sensori
Badan Standar Nasional. 2017. Standar Nasional Indonesia (SNI) 8377:2017. Kecap Ikan.
Budiwan. D.N. 2011. Aplikasi Papain Pada Fermentasi Kecap Ikan. Skripsi. Fakultas Teknologi Pertanian. Universitas Katolik Soegijrapranata. Semarang
Candra, JL., Winarti, Desniar., 2007. Karakteristik Bakteri Asam Laktat dari produk bekasam ikan bandeng(Chanos chanos). Buletin Teknologi Pengolahan Hasil Perikanan. 10(2): 14-24
Fardiaz, S., 1993. Analisis Mikrobiologi pangan. Penerbit PT. Raja Grasida Persada Utama. Jakarta.
Hidayat, T. 2005. Pembuatan Hidrolisat Protein dari Ikan Selar Kuning (Carang leptolepis) dengan menggunakan Enzim Papain.Institut Pertanian Bogor. Bogor.
Hutkins, R.W. 2006. Microbiology and Technology of Fermented Foods. Blackwell Publishing Asia. Australia
Ijong, F. G. (1996) A Study on The Production of an Indonesian Traditional Fish Sauce “ Bakasangâ€. Unpublish Doctoral Thesis. Japan : Hiroshima University.
Lopetcharat, K., Choi, Y. J., Park. J.W., and Daeschel, M. A. 2001. Fish Sauce Product and Manufacturing: a review. Food Reviews International. Volume 17:65-68.
Prasetyo N. M., Sari. N., Budiati S. C. 2012. Pembuatan Kecap Dari Ikan Gabus Secara Hidrolisis Enzimatis Menggunakan Sari Nanas. Jurnal Teknologi Kimia dan Industri Vol 1(1):270-276.
Purnomo, A. 1997.The Utilisation of Cowtail Ray Viscera.The University of New South Wales, PhD Thesis. 244 p.
Purwaningsih, S dan Nurjanah.1995. Pembuatan Kecap Ikan secara Kombinasi Enzimatis dan Fermentasi dari Jeroan Ikan Tuna (Thunnus sp.). Jurnal THP. Volume I(1)
Riansyah, A., Agus S., Rodiana N. 2013. Pengaruh Perbedaan Suhu dan Waktu Pengeringan Terhadap Karakteristik Ikan Asin Sepat Siam (Tricogasterpectoralis) dengan Menggunakan Oven. Fishtech Vol 11(1):53-68.
Siahaan, ICM., Dien HA., Onibala H. 2017. Mutu Mmikrobiologis Kecap Ikan Tongkol(Euthynnus affinis) dengan penambahan sari buah nanas(ananas comosus). Jurnal Pengolahan Hasil Perikanan Indonesia. 20(3):505-514
Soda. N.F., dan Agustini, R. 2013. Pengaruh Penambahan Ion K⺠Terhadap Aktivitas Enzim Papain. Surabaya. Jurusan Kimia. Niversitas Negri Surabaya. UNESA Journal of Chemistry Vol. 2, May 2013.
Timoryana, V D F. 2007. Studi Pembuatan Kecap Ikan Selar (Caranx leptolepis) Dengan Fermentasi Spontan. Skripsi S1. Fakultas Perikanan dan Ilmu Kelautan. Institut Pertanian Bogor, Bogor.
Zaharuddin. W., Septiani HS., Suptijah. P. 2010. Pembuatan Kecap Ikan Petek(Leiognathus splendens) secara fermentasi enzimatis. Jurnal Pengolahan Hasil Perikanan Indonesia. 13(2). 143-156
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Media Teknologi Hasil Perikanan
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
