PENGARUH STARTER BAKTERI ASAM LAKTAT PROBIOTIK TERHADAP PERUBAHAN KIMIAWI DAN MIKROBIOLOGIS RUSIP

Pebry Aisyah Putri Batubara, Desniar Desniar, Iriani Setyaningsih
2019 Jurnal Teknologi dan Industri Pangan  
Rusip is one of the fish fermentation products. Traditional rusip made b y Bangka Belitung community do not have a specific standard which leads to the high variety of quality. One of the efforts to improve the quality of rusip is the addition of lactic acid b acteria (LAB) as a starter culture. This research aims to study the effect of the addition of starter culture comb inations on the chemical and microb iological changes of the rusip and to ob tain the b est comb ination of LAB starters in
more » ... of LAB starters in rusip fermentation. This research used anchovy fish (Stolephorus sp) and 5% of LAB starter comb ination consisting of Lactob acillus plantarum SK(5) and L. plantarum NS(5), L. plantarum NS(5) and L. plantarum NS(9) and L. plantarum NS(9) and L. plantarum SK(5) 5%. In addition, 5% of salt (w/w) and 5% of palm sugar (w/w) were added. The fermentations were conducted for 8 days. The research were conducted in three stages: 1) starter culture preparation; 2) raw material (fish) preparation; and 3) application of starter culture during rusip fermentation. The results showed that raw materials contained a total microb e of 3.0x10 4 CFU/g, non detectab le levels of LAB, 6.54 of pH and 20.40 mg N/100 g of total volatile b ases (TVB). After fermentation, the rusip contained total LAB of 7.64-9.24 log CFU/g, 0.86-3.98% of total lactic acid, 4.22-6.36 of pH, 0.32-1.39 of free amino acid and 5.34-5.44% of salt. The b est rusip was produced b y a comb ination of L. plantarum SK(5) and L. plantarum NS(5) and contained 12.36 g/100 g of total amino acid. ABSTRAK Rusip adalah salah satu produk fermentasi ikan. Proses pembuatan rusip secara tradisional yang dilakukan oleh masyarakat Bangka Belitung belum memiliki standar sehingga mutu produk yang dihasilkan tidak seragam. Salah satu upaya meningkatkan mutu produk yaitu dengan penambahan kultur starter bakteri asam laktat (BAL). Tujuan penelitian ini yaitu mempelajari pengaruh penambahan kombinasi starter terhadap perubahan kimiawi dan mikrobiologis rusip dan menentukan kombinasi starter terbaik. Penelitian ini menggunakan ikan teri (Stolephorus sp), starter BAL asal bekasam yaitu Lactob acilus plantarum SK(5) dengan L. plantarum NS(5), L. plantarum NS(5) dengan L. plantarum NS(9) dan L. plantarum NS(9) dengan L. Plantarum SK(5) sebanyak 5%. Penambahan garam dan gula aren masing-masing 5% (b/b). Waktu fermentasi 8 hari. Penelitian ini terdiri dari tiga tahapan, yaitu 1) pembuatan kultur starter; 2) preparasi bahan baku ikan; dan 3) fermentasi rusip. Bahan baku yang digunakan menunjukkan total mikroba 3,0x10 4 CFU/g (coloni forming units per gram ), total BAL tidak terdeteksi, pH 6,54 dan total volatile b ases (TVB) 20,40 mgN/100 g. Setelah rusip di fermentasi, karakteristik mikrobiologis dan kimiawi meliputi total BAL 7,64-9,24 log CFU/g, total asam titrasi 0,86-3,98%, pH 4,22-6,36, absorbasi asam amino bebas 0,32-1,39 dan kadar garam 5,34-5,44%. Rusip terpilih adalah kombinasi Lactob acilus plantarum SK(5) dan Lactob acilus plantarum NS(5) mengandung total asam amino 12,37 g/100 g.
doi:10.6066/jtip.2019.30.1.28 fatcat:763kfrkfsfhifjkas5abvca7uu