Fermentasi Chao Ikan Tembang (Sardinella gibbosa) Menggunakan Bakteri Asam Laktat Proteolitik
Agussalim Matti(1), Tyas Utami(2), Chusnul Hidayat(3), Endang Sutriswati Rahayu(4*)
(1) Universitas Gadjah Mada
(2) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281
(3) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281
(4) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281
(*) Corresponding Author
Abstract
Keywords
Full Text:
PDF (Bahasa Indonesia)References
Afriani, Arnim, Marlida, Y., & Yuherman. (2018). Isolation and Characterization of Lactic Acid Bacteria Proteases from Bekasam for use as a Beef Tenderizer. Paki. J. Nutr., 17(8), 361–367. https://doi.org/10.3923/pjn.2018.361.367
Desniar, Poernomo, D., & Wijatur, W. (2009). Pengaruh konsentrasi garam pada peda ikan kembung (Rastrelliger sp.) dengan fermentasi spontan. Jurnal Pengolahan Hasil Perikanan Indonesia, 12(1), 73–87.
Desniar, Rusmana, I., Suwanto, A., & Mubarik, R. (2013). Characterization of lactic acid bacteria isolated from an Indonesian fermented fish (bekasam) and their antimicrobial activity against pathogenic bacteria. Emir. J. Food Agric, 25(6), 489–494. https://doi.org/10.9755/ejfa.v25i6.12478
Khairi, I. N. mohd, Huda, N., Abdullah, W. N. W., & Al-Kharki, A. F. M. (2014). Protein Quality of Fish Fermented Product: Budu and Rusip. Asia Pacific Journal of Sustainable Agriculture, Food and Energy, 2(2), 17–22.
Khairina, R., Cahyanto, M. N., Utami, T., & Rahardjo, S. (2016). Physical, Chemical, and Microbiological Characteristics of Ronto During Storage. Jurnal Pengolahan Hasil Perikanan Indonesia, 19(3), 348. https://doi.org/10.17844/jphpi.v19i3.15112
Khairina, R., Utami, T., Raharjo, S., & Cahyanto, M. N. (2017). Changes in sensory, physicochemical and microbiological properties of ronto during fermentation. Pakistan Journal of Nutrition, 16(8), 629–637. https://doi.org/10.3923/pjn.2017.629.637
Koesoemawardani, D., Rizal, S., & Tauhid, M. (2013). Perubahan sifat mikrobiologi dan kimiawi rusip selama fermentasi. Agritech, 33(3), 265–272.
Kuda, T., Tanibe, R., Mori, M., Take, H., Michihata, T., Yano, T., Takahashi, H., & Kimura, B. (2009). Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan. Fisheries Science, 75(6), 1499–1506. https://doi.org/10.1007/s12562-009-0175-0
Kusmarwati, A., Heruwati, E. S., Utami, T., & Rahayu, E. S. (2011). Pengaruh penambagan pediococcus f-11 sebagai kultur starter terhadap kualitas rusip teri (Stolephorus sp). Jurnal Pascapanen Dan Bioteknologi Kelautan Dan Perikanan, 6(1), 13–25. https://doi.org/10.15578/jpbkp.v6i1.84
Mahulette, F., Rachmania Mubarik, N., & Suwanto, A. (2016). Isolation and Characterization of Lactic Acid Bacteria from Inasua. Journal of Tropical Biodiversity and Biotechnology, 1(2), 71–76. https://doi.org/https://journal.ugm.ac.id/jtbb/article/view/16380/16376
Marui, J., Boulom, S., Panthavee, W., Momma, M., Kusumoto, K.-I., Nakahara, K., & Saito, M. (2014). Culture-independent analysis of the bacterial community during fermentation of pa-som , a traditional fermented fish product in Laos. Fish Sci, 80, 1109–1115. https://doi.org/10.1007/s12562-014-0780-4
Matti, A., & Kumalasari, T. (2017). Karakteristik Ikan Tembang (Sardinella gibbosa) sebagai Bahan Baku Pembuatan Produk Fermentasi Chao. Jurnal Galung Tropika, 6(2), 72–80. Retrieved from http://jurnalpertanianumpar.com/index.php/jgt/article/download/215/pdf_6
Matti, A., Utami, T., Hidayat, C., & Rahayu, E. S. (2019). Isolation, Screening, and Identification of Proteolytic Lactic Acid Bacteria from Indigenous Chao Product. Journal of Aquatic Food Product Technology, 28(7), 781–793. https://doi.org/10.1080/10498850.2019.1639872
Rhee, S. J., Lee, J. E., & Lee, C. H. (2011). Importance of lactic acid bacteria in Asian fermented foods. Microbial Cell Factories, 10(1), 1–13. https://doi.org/10.1186/1475-2859-10-S1-S5
Rinto. (2010). Perubahan kandungan mikroflora akibat penambahan starter Pediococcus acidilactici F-11 dan garam selama fermentasi peda. Jurnal Pengolahan Hasil Perikanan Indonesia, 13(1), 35–47.
Saithong, P., Panthavee, W., Boonyaratanakornkit, M., & Sikkhamondhol, C. (2010). Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish. Journal of Bioscience and Bioengineering, 110(5), 553–557. https://doi.org/10.1016/j.jbiosc.2010.06.004
Sanpa, S., Sanpa, S., & Suttajit, M. (2019). Lactic acid bacteria isolates from Pla-som, their antimicrobial activities and fermentation properties in Pla-som. Journal of Food Health and Bioenvironmental Science, 12(1), 36–43.
Savijoki, K., Ingmer, H., & Varmanen, P. (2006). Proteolytic systems of lactic acid bacteria. Applied Microbiology and Biotechnology, 71(4), 394–406. https://doi.org/10.1007/s00253-006-0427-1
Siddegowda, G. S., Bhaskar, N., & Gopal, S. (2017). Fermentative Properties of Proteolytic Pediococcus Strains Isolated from Salt Fermented Fish Hydrolysate Prepared Using Freshwater Fish Rohu ( Labeo rohita ) Fermentative Properties of Proteolytic Pediococcus Strains Isolated from Salt Fermented Fish Hydr. Journal of Aquatic Food Product Technology, 26(3), 341–355. https://doi.org/10.1080/10498850.2016.1185754
Thapa, N., Pal, J., & Tamang, J. P. (2006). Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas. International Journal of Food Microbiology, 107, 33–38. https://doi.org/10.1016/j.ijfoodmicro.2005.08.009
Wang, W., Xia, W., Gao, P., Xu, Y., & Jiang, Q. (2017). Proteolysis during fermentation of Suanyu as a traditional fermented fish product of China. International Journal of Food Properties, 20(1), S166–S176. https://doi.org/10.1080/10942912.2017.1293089
Wenno, M. R., Suprayitno, E., Aulanni’Am, A., & Hardoko. (2016). The physicochemical characteristics and angiotensin converting enzyme (ACE) inhibitory activity of skipjack tuna (katsuwonus pelamis) “bakasang.” Jurnal Teknologi, 78(4–2), 119–124. https://doi.org/10.11113/jt.v78.8191
Wikandari, P. R., Marsono, Y., & Rahayu, S. (2012). Karakterisasi Bakteri Asam Laktat Proteolitik pada Bekasam. Jurnal Natur Indonesia, 14(2), 120–125. https://doi.org/10.31258/jnat.14.1.120-125
Wikandari, P. R., Suparmo, Marsono, Y., & Rahayu, E. S. (2012). Potensi Bakteri Asam Laktat yang Diisolasi dari Bekasam sebagai Penghasil Angiotensin Converting Enzyme Inhibitor pada Fermentasi Bekasam-Like Product. Agritech, 32(3), 258–264.
Zang, J., Xu, Y., Xia, W., & Regenstein, J. M. (2020). Quality, functionality, and microbiology of fermented fish: a review. Critical Reviews in Food Science and Nutrition, 60(7), 1228–1242. https://doi.org/10.1080/10408398.2019.1565491
DOI: https://doi.org/10.22146/agritech.56155
Article Metrics
Abstract views : 10295 | views : 9373Refbacks
- There are currently no refbacks.
Copyright (c) 2021 Agussalim Matti, Tyas Utami, Chusnul Hidayat, Endang Sutriswati Rahayu
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.