Pemanfaatan bakteri asam laktat dari pekasam tradisional sebagai kultur starter untuk pekasam skala laboratorium
Application of lactic acid bacteria from traditional pekasam as a starter culture for laboratory-scale pekasam
DOI:
https://doi.org/10.17844/jphpi.v28i5.62718Keywords:
isolate, fermentation, functional foods, probiotics, traditional foodsAbstract
Pekasam is one of the traditional fish-based foods made by fermentation. Traditionally, pekasam is made by spontaneous fermentation, so it has inconsistent characteristics. This study aims to determine lactic acid bacteria (LAB) isolates from traditional pekasam as starter cultures for laboratory-scale pekasam fermentation. Traditional pekasam samples were obtained from three pekasam artisans from Sambas Regency, West Kalimantan (SB1, SB2, and SB3). The isolation of LAB from the three pekasam samples resulted in the acquisition of 34 isolates. Isolates have a round shape, flat edges, and a convex surface. Colonies found consisted of 32 milky white colonies and 2 yellowish white colonies. The isolates were gram-positive, with 31 bacillus-shaped cells and 3 coccus-shaped cells. Six LAB isolates selected from proteolytic and hemolytic testing were SB1.1, SB1.5, SB2.4, SB3.1, SB3.2, and SB3.8. Based on the proteolytic index value, three isolates (SB1.1, SB1.5, and SB2.4) were selected as starter cultures in the manufacture of laboratory-scale pekasam. The results indicated that the addition of starter culture in making pekasam had a significant effect on the ash, protein, fat, and fiber content of pekasam produced but had no effect on the moisture content of pekasam. The ash content of laboratory-scale pekasam was 7.12-7.32%, protein 12.68-13.07%, fat 5.43-8.80%, carbohydrate 6.97-10.45%, fiber 7.58-7.90%, energy 143.85-162.18 cal/100 g, and water 55.87-56.4%.
References
Anindita, N. S. (2022). Isolasi dan identifikasi fenotipik bakteri asam laktat (BAL) indigenous asal air susu ibu (ASI). Jurnal Teknologi Pangan, 5(1), 18–23. https://doi.org/10.14710/jtp.2021.22289
Antoni, H. (2016). Fermentasi spontan bekasam ikan nila (Oreochromis niloticus) menggunakan kerak nasi kering. [Skripsi]. Institut Pertanian Bogor.
Arfianty, B. N., Farisi, S., & Ekowati, C. N. (2017). Dinamika populasi bakteri dan total asam pada fermentasi bekasam ikan patin (Pangasius hypopthalmus). Jurnal Ilmiah Biologi Eksperimen dan Keanekaragaman Hayati, 4(2), 43–49. https://doi.org/10.23960/jbekh.v4i2.133
Desniar, Setyaningsih, I., & Fransiska, I. M. (2023). Change of chemical and microbiological during the fermentation of bekasam nile tilapia fish using single and mixed starters. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(3), 414–424. https://doi.org/10.17844/jphpi.v26i3.50664
Finanda, A., Mukarlina, & Rahmawati. (2021). Isolasi dan karakterisasi genus bakteri asam laktat dari fermentasi daging buah pisang kepok (Musa paradisiaca L.). Jurnal Protobiont, 10(2), 37–41.
Gupta, S., Mohanty, U., & Majumdar, R. K. (2021). Isolation and characterization of lactic acid bacteria from traditional fermented fish product Shidal of India with reference to their probiotic potential. LWT, 146, 111641. https://doi.org/10.1016/j.lwt.2021.111641
Hadiyanti, M., & Wikandari, P. (2013). The effect of salt concentration and the addition of lactic acid bacteria Lactobacillus plantarum B1765 as starter culture for the quality product of milkfish (Chanos chanos) bekasam. Journal of Chemistry, 2(3), 136–143.
Halder, D., Mandal, M., Chatterjee, S. S., Pal, N. K., & Mandal, S. (2017). Indigenous probiotic Lactobacillus isolates presenting antibiotic like activity against human pathogenic bacteria. Biomedicines, 5(2), 1–11. https://doi.org/10.3390/biomedicines5020031
Jha, V., Bagul, S., Jain, T., Koli, J., Gharat, Y., Pawar, B., Narvekar, S., Mane, P., Shinde, R., Kulabkar, D., & Salekar, B. (2022). Isolation, characterization and screening of lactic acid bacteria from non-dairy foods: an attempt to unveil their probiotic potential. European Journal of Nutrition & Food Safety, 14(8), 1–14. https://doi.org/10.9734/ejnfs/2022/v14i830516
Lestari, S., Rinto, R., & Huriyah, S. B. (2018). Peningkatan sifat fungsional bekasam menggunakan starter Lactobacillus acidophilus. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(1), 179–187. https://doi.org/10.17844/jphpi.v21i1.21596
Matti, A., Utami, T., Hidayat, C., & S. Rahayu, E. (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
Mumtianah, O. N., Kusdiyantini, E., & Budiharjo, A. (2014). Isolasi, karakterisasi bakteri asam laktat dan analisis proksimat dari makanan fermentasi bekasam ikan mujair (Oreochromis mossambicus Peters). Jurnal Biologi, 3(2), 20–30.
Ningrum, R., Lahming, & Mustarin, A. (2019). Pengaruh konsentrasi dan lama waktu penggaraman terhadap mutu ikan terbang (Hirundichthys oxchepalus) asin kering. Jurnal Pendidikan Teknologi Pertanian, 5(2), 26–35. http://dx.doi.org/10.1016/j.regsciurbeco.2008
Nugroho, Y. A., Faradina, T., & Firmansyah, M. F. (2020). Isolation and characterizations of probiotic properties of lactic acid bacteria from wadi patin. 7th International Conference on Sustainable Agriculture and Environment (ICSAE-7), 6(8).
Nurfadilah, Novitasari, M., & Maruka, S. (2023). Uji total mikroba, kadar air, dan pH ikan nila (Oreochromis niloticus) dengan perendaman ekstrak belimbing wuluh (Averrhoa bilimbi L.) selama penyimpanan suhu ruang. Journal of Sustainable Research In Management of Agroindustry (SURIMI), 3(2), 17–22. https://doi.org/10.35970/surimi.v3i2.2036
Oktavia, Y., Lestari, S. D., Lestari, S., Baehaki, A., & Kusuma, D. S. (2022). Isolasi dan karakterisasi bakteri proteolitik asal terasi ikan seluang (Stolephorus sp.). Marinade, 5(02), 93–98. https://doi.org/10.31629/marinade.v5i02.4943
Pricilia, S., Astuti, W., & Marliana, E. (2018). skrining bakteri endofit penghasil amilase, lipase dan protease dari daun Macaranga hullettii king ex Hook.f. Jurnal Atomik, 3(2), 102–105.
Raharjo, D. S., Bhuja, P., & Amalo, D. (2019). The effect of fermentation on protein content and fat content of tempeh gude (Cajanus cajan). Jurnal Biotropikal Sains, 16(3), 55–63.
Rinto, R., Herpandi, H., Widiastuti, I., Sudirman, S., & Sari, M. P. (2022). Analisis bakteri asam laktat dan senyawa bioaktif selama fermentasi bekasam ikan nila (Oreochromis niloticus). AgriTECH, 42(4), 400-409. https://doi.org/10.22146/agritech.70500
Sari, N. I., Leksono, T., & Yuliana, C. H. (2023). Isolasi dan identifikasi bakteri asam laktat pada bekasam ikan nila (Orechromis niloticus) dengan penambahan dadih. Agrointek Jurnal Teknologi Industri Pertanian, 17(4), 854–865. https://doi.org/10.21107/agrointek.v17i4.16669
Sauer, M., Russmayer, H., Grabherr, R., Peterbauer, C. K., & Marx, H. (2017). The efficient clade : lactic acid bacteria for industrial chemical production. Trends in Biotechnology, 35(8), 756–769. https://doi.org/10.1016/j.tibtech.2017.05.002
Woraprayote, W., Janyaphisan, T., Adunphatcharaphon, S., Sonhom, N., Showpanish, K., Rumjuankiat, K., Visessanguan, W., Elliott, C. T., & Petchkongkaew, A. (2023). Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications. Food Bioscience, 52, 102385. https://doi.org/10.1016/j.fbio.2023.102385
Downloads
Published
Issue
Section
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.
How to Cite
