PEMANFAATAN MIKROORGANISME INDIGEN SEBAGAI AGEN PENGONTROL FERMENTASI TERASI UDANG KERING UNTUK MENDAPATKAN TERASI DENGAN KUALITAS TERBAIK

• Main Author: Achnafani, Dini
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/35416
• Institution: Institut Teknologi Bandung

Shrimp paste is one of the typical Indonesian fermented products made from small shrimp or krill and used as a food condiment. Shrimp paste is made traditionally and the fermentation occur naturally. The preceding research has successfully identified 31 different microbes along with their physiological functions in the fermented Cirebon shrimp paste, but the product quality was still beyond the standards of SNI 2716: 2016. In this study, dried shrimp shrimp paste with lower water content produced with proteolytic, lipolytic, and lactic acid bacteria (LAB) inoculum. Each isolates were screened to obtain halotolerant proteolytic, lipolytic, and LAB bacteria. Three selected isolates were sequenced and the age inoculum was determined through a growth curve. Fermentation was carried out by mixing the raw materials with 3 variations of the inoculum ratio of proteolytic, lipolytic and LAB bacteria, respectively 1: 1: 1 (A), 2: 1: 2 (B), and 1: 2: 2 (C). Analysis of microbial dynamics, proximate, organoleptic, and amino acids was carried out after 28 days of fermentation. Screening results showed bacterial isolates with the best lipolytic, proteolytic, and BAL characteristics were Staphylococcus saprophyticus, Bacillus subtilis, and Lactobacillus murinus. The total number of microorganisms in shrimp paste has decreased prolonged fermentation and coliform bacteria have not been found since day-14 to day-28 of fermentation. The largest decreasing number of microbes was from sample B from 9.9x108 to 1.4x107 CFU.ml-1. Protein levels in sample B declined from 41.16% to 36.44% in accordance with higher number of B.subtilis. Fat content from sample C declined from 3.60% to 1.55% in accordance with S.saprophyticus. Water content was in the range of 27.56% to 28.58% and belongs to the dry shrimp paste product class. The shrimp paste B organoleptic test gets the highest score with an average of 7.75 from visual, flavor, taste, and texture parameters. Amino acid tests showed aspartic acid and glutamic acid were higher than other amino acid (3295.44 and 4908.80 mg.100gr-1). Based on these data, B.subtilis, S.saprophyticus, and L.murinus can be used as inoculum and control agents for dried shrimp paste fermentation in accordance with SNI standards.