PROFILE OF BACTERIAL COMMUNITY DIVERSITY AT PROCESS MAKING SHRIMP PASTE LOMBOK BASED ON CULTIVATION AND NON CULTIVATION METHOD

• Main Author: - NIM : 20616002, ISDARYANTI
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/28152
• Institution: Institut Teknologi Bandung

<p align="justify">Village Jor, Jerowaru subdistrict, East Lombok-West Nusa Tenggara, has a different procedure of making terasi compared with other producers in other areas. The difference in raw materials and manufacturing stages are resulting differention of bacterial communities and metabolic activities, so that create shrimp paste with nutrients and qualities a different.The main purpose of this study was to determine the bacterial community during the process of making shrimp paste. The samples analyzed were raw materials, stages of making terasi and storage processes with three different times (7, 37, and 65 days). The diversity of bacteria were analyzed through two approaches, culturable and unculturable. Culturable method were done by isolating bacteria on Nutrient Agar (NA) medium and then identified using 16S rRNA gene. The unculturabel method were carried out through the PCR-DGGE approach, starting with isolation DNA bacteria directly from the sample and then identification of bacteria was using 16S rRNA primers in region V3 (338F and 534R). Physicochemical properties such as acidity level (pH) and salt content were measured on every sample. pH was measured by pH meter while salt content with Mohr method. In addition, proximate analysis was done in raw material, shrimp paste aged 37 and 65 days based on SNI-01-2891-1992. <br /> <br /> The result of this research showed that pH is decreased from raw material until shrimp paste aged 37 (8.27-7.33) and then is increased in shrimp paste aged 65 days (7.43). Salt content during shrimp paste fermentation showed fluctuating values ranging from 5.09 to 17.4%. The results of bacterial isoaltion by cultivation method was obtained 8 isolates (C1, C2, C3, C4, C5, C6, C7, C8). The identification results showed that isolates C1, C3, and C4 had the closest relationship with Bacillus marisflavi, Microbacterium keratanolyticum and Bacillus haikouensis respectively. Isolates C2, C5, C6, C7, and C8 were identified as Bacillus sp. who has the closest relationship with Bacillus cereus/B. thuringiensis/B. subtilis. In the non-cultivation community analysis, 15 DGGE bands were obtained which showed 15 different copies of 16S rRNA. The results of the analysis showed that the species had the closest relation to Massilia sp., Bacillus sp., Pseudomonas indica, Pseudomonas sp., Lysobacter, Janthinobacterium, Serratia sp., Hafniah/Rahnella/Gibsiella and Rhizobiales. The groups of bacteria that played a role from the beginning to the end of fermentation shrimp paste were Bacillus, Pseudomonas, Lysobacter, Janthinobacterium, and Serratia. This bacteria is known to be a group of bacteria that can degrade proteins, chitin and carbohydrates. This correlates with the proximate result that shows there is a decrease in protein and carbohydrate levels during fermentation. In contrast, fat, ash and moisture content increased during fermentation. This research has showed the formation of different bacterial communities and changes in the dynamics of the bacterial community during the Lombok fermented shrimp paste.<p align="justify"> <br />