SIFAT KIMIA DAN MIKROBIOLOGI BAKASANG IKAN OCI (Rastrelliger sp) DENGAN LAMA FERMENTASI YANG BERBEDA

Chemical and Microbiology Properties of Bakasang Ikan Oci (Rastrelliger sp) with Variation Fermentation Time

Authors

  • Anto Anto
  • Deyvie Xyzquolyna Universitas Ichsan Gorontalo
  • Viene Valentine H. Ali

DOI:

https://doi.org/10.29303/profood.v5i1.94

Keywords:

oci fish, fermentation, bakasang, lactic acid bacteria, ikan oci, fermentasi, bakteri asam laktat

Abstract

ABSTRACT


This study aimed to determine the effect of oci fermentation time on total microbes, total lactic acid bacteria, water content, protein content, and pH value. The oci fish used are fresh oci fish from the fish market in Gorontalo, then fermented for 0, 3, 10 and 15 days. The research method used the experimental method through a complete randomized design pattern using variance analysis followed by the Duncan test. For 15 days fermented, the pH value, water content and microbial total decreased, but the protein content and the number of lactic acid bacteria increased. The bakasang of oci at the end of fermentation has a total lactic acid bacteria of 2.51x107 CFU/g, the water content of 65.56%, the protein content of 5.98%, and pH value of 6.0.

Keywords: oci fish, fermentation, bakasang, lactic acid bacteria

 

ABSTRAK

Tujuan penelitian ini adalah untuk menganalisa sifat kimia dan mikrobiologi bakasang ikan oci dengan lama fermentasi yang berbeda. Ikan oci yang digunakan adalah ikan oci segar dari pasar ikan di Gorontalo, lalu difermentasi selama 3, 10 dan 15 hari. Parameter pengamatannya meliputi sifat kimia yang terdiri dari kadar air, kadar protein, nilai pH. Sedangkan sifat mikrobiologi yang diamati yaitu total mikroba dan total bakteri asam laktat. Metode penelitian ini menggunakan rancangan acak lengkap dan analisis sidik ragam dilanjutkan dengan uji Duncan. Selama 15 hari difermentasi, nilai pH, kadar air dan total mikroba menurun, namun kadar protein dan jumlah bakteri asam laktat mengalami peningkatan. Bakasang ikan oci pada akhir fermentasi mempunyai total bakteri asam laktat 2,51x107 cfu/g, kadar air 65,56%, kadar protein 5,98%, dan nilai pH 6,0.

Kata kunci: ikan oci, fermentasi, bakasang, bakteri asam laktat

Published

2019-05-17

How to Cite

Anto, A., Xyzquolyna, D., & H. Ali, V. V. (2019). SIFAT KIMIA DAN MIKROBIOLOGI BAKASANG IKAN OCI (Rastrelliger sp) DENGAN LAMA FERMENTASI YANG BERBEDA: Chemical and Microbiology Properties of Bakasang Ikan Oci (Rastrelliger sp) with Variation Fermentation Time. Pro Food, 5(1), 397–401. https://doi.org/10.29303/profood.v5i1.94