PENGARUH STARTER BAKTERI ASAM LAKTAT PROBIOTIK TERHADAP PERUBAHAN KIMIAWI DAN MIKROBIOLOGIS RUSIP
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Published
12 June 2019
Keywords:
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lactic acid bacteria, probiotic, rusip, starter
Abstract
Rusip is one of the fish fermentation products. Traditional rusip made by Bangka Belitung community do not have a specific standard which leads to the high variety ofquality. One of the efforts to improve the quality of rusip is the addition of lactic acid bacteria (LAB) as a starter culture. This research aims to study the effect of the addition of starter culture combinations on the chemical and microbiological changes of the rusip and toobtain the best combination of LAB starters in rusip fermentation. This research used anchovy fish (Stolephorus sp) and 5% ofLAB starter combination consisting of Lactobacillus 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% ofsalt (w/w) and 5% of palm sugar (w/w) were added. The fermenta-tions were conducted for 8 days. The research were conducted in three stages: 1) starter culture prepara-tion; 2) raw material (fish) preparation; and 3) application of starter culture during rusip fermentation. The results showed that raw materialscontained a total microbe of 3.0x104 CFU/g, non detectable levels ofLAB, 6.54of pH and 20.40 mg N/100g of total volatile bases (TVB). After fermentation, the rusip contained total LAB of7.64-9.24log 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 best rusip was produced bya combination of L. plantarum SK(5) and L. plantarum NS(5) and con-tained12.36 g/100g of total amino acid.
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Koesoemawardani D, Yuliana N. 2009. Karakteristik rusip dengan penambahan kultur kering Strep-tococcus sp. J Sains Teknol Indonesia 11: 205 211.
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Liu S, Han Y, Zhou Z. 2011. Lactid acid bacteria in traditional fermented Chinese foods. Food Res Int 44: 643-651. DOI: 10.1016/j.foodres.2010. 12.034
Nurnaafi A, Setyaningsih I, Desniar. 2015. Potensi probiotik bakteri asam laktat asal bekasam ikan nila. J Teknol Industri Pangan 26: 109-114. DOI: 10.6066/jtip.2015.26.1.109.
Ricci I, Artacho R, Olalla M. 2010. Milk protein peptides with angiotensin I-converting enzyme inhibitory (ACEI) activity. Crit Rev Food Sci Nutr 50: 390-402. DOI: 10.1080/104083908023041 98.
Sastra W. 2008. Fermentasi Rusip [Skripsi]. Bogor: Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor.
Utami AN. 2016. Karakteristk Rusip dengan Konsen-trasi Starter Lactobacillus plantarum (SK5) yang Berbeda [Skripsi]. Bogor: Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor.
Wardani SK, Cahyanto MN, Rahayu ES, Utami T. 2017.The effect of inoculums size and incubi-tion temperature on cell growth, acid production and curd formation during milk fermentation by Lactobaciluus plantarum Dad 13. Int Food Res J 24: 921-926
Zareian M, Ebrahimpour A, Abu Bakar F, Mohamed AKS, Forghani B, Ab-Kadir MS. 2012. A gluta-mic acid-producing lactic acid bacteria isolated from malaysian fermented foods. Int J Mol Sci 13: 5482-5497. DOI: 10.3390/ijms13055482.
Zhang W, Xiao S, Samaraweera H, Lee EJ, Ahn DU. 2010. Improving functional value of meat pro-ducts. Meat Sci 86: 15-31. DOI: 10.1016/j.meat sci.2010.04.018.
Zhang Y, Zhang H. 2013. Microbiota associated with type 2 diabetes and its related complications. Food Sci Hum Wellness 2: 167-172. DOI: 10.10 16/j.fshw.2013.09.002.
Afrianto E, Liviawaty E, Suhara O, Hamdani H. 2014. Pengaruh suhu dan lama blanching ter-hadap penurunan kesegaran filet tagih selama penyimpanan pada suhu rendah. J Akuatika 5: 45-54.
[AOAC] Association of Official Analytical Chemist. 2005. Official Method of Analysis of the Asso-ciation of Official Analytical Chemist. Chapter 35.1.29 No Methode 969.33.Association of Official Analytical Chemist Inc, Virginia (US).
[BSN] Badan Standarisasi Nasional. 2009. SNI 2354.8:2009. Cara Uji Kimia bagian 8: Penentu-an Kadar Total Volatile Basses Nitrogen (TVB-N) dan Troimetil Amin Nitrogen (TMA-N) pada Produk Perikanan. Badan Standardisasi Nasio-nal. Jakarta.
Bosch M, Fuentes MC, Audivert S, Bonachera MA, Peir´o S, Cune J. 2014. Lactobacillus plantarum CECT 7527, 7528 and 7529: probiotic candi-dates to reduce cholesterol levels. J Sci Food Agric 94: 803-809. DOI: 10.1002/jsfa.6467.
Buckle KA, Edwards RA, Fleet GH, Wooton M. 2009. Ilmu Pangan. Purnomo H dan Adiono, penerjemah. Terjemahan dari: Food Science. 13-71. UI Press, Jakarta.
Cheng JH, Sun DW, Zeng XA, Pu HB. 2014. Non-destructive and rapid determination of TVB-N content for freshness evaluation of grass carp (Ctenopharyngodon idella) by hyperspectral imaging. Innov Food Sci Emerg 21:179-187. DOI: 10.1016/j.ifset.2013.10.013.
Desniar D, Poernomo D, Wijatur W. 2009. Pengaruh konsentrasi garam pada peda ikan kembung (Rastreliger sp.) dengan fermentasi spontan .J Pengolahan Hasil Pertanian 12: 73-87.
Desniar, Iriani S, Retno SS. 2012. Perubahan para-meter kimia dan mikrobiologi serta isolasi bak-teri penghasil asam selama fermentasi beka-sam ikan mas (Cyprinus carpio). J Pengolahan Hasil Perikanan Indonesia 15: 232-239.
Desniar, Setyaningsih I, Purnama YI. 2016. Penapi-san dan produksi antibakteri Lactobacillus pla-ntarium NS (9) yang diisolasi dari bekasam ikan nila atin. J Pengolahan Hasil Perikanan Indone-sia 19: 132-139. DOI: 10.17844/jphpi.v19i2.134 58.
Françoise L. 2010. Occurrence and role of lactic acid bacteria in seafood products. Food Micro-biol 27: 698-709. DOI: 10.1016/j.fm.2010.05.0 16.
Gomes AC, Bueno AA, de Souza RGM, Mota JF. 2014. Gut microbiota, probiotics and diabetes. Nutr J 13: 1-13. DOI: 10.1186/1475-2891-13-60.
Harli M. 2008. Asam amino esensial.http://www. supamas.com. [24 Januari 2018]
Khalafalla FA, Ali FHM, Hassan ARHA. 2015. Quali-ty improvement and shelf-life extention of refri-gerated nila tilapia (Oreochromis niloticus) fillets using natural herbs. Beni-Suef University J Basic Appl Sci 4: 33-40. DOI: 10.1016/j.bjbas. 2015.02.005.
Khairi INBM, Huda N, Abdullah WNW, Al-Karkhi AFM. 2014. Protein quality of fish fermented product: Budu and rusip. Asia Pacific J Sustain Agric Food Energ 2: 17-22.
Khan H, Flint S, Yu PL. 2010. Enterocins in food preservation. Int J Food Microbiol 141: 1-10. DOI: 10.1016/j.ijfoodmicro.2010.03.005.
Koesoemawardani D, Yuliana N. 2009. Karakteristik rusip dengan penambahan kultur kering Strep-tococcus sp. J Sains Teknol Indonesia 11: 205 211.
Koesoemawardani D, Rizal S, Tauhid M. 2013. Pe-rubahan sifat mikrobiologi dan kimiawi rusip se-lama fermentasi. Agritech 33: 265-272.
Kurnasih T. 2016. Fermentasi Rusip menggunakan Starter BAL Lactobacillus plantarum (SK5) de-ngan Konsentrasi Berbeda [Skripsi]. Bogor: Fa-kultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor.
Kusmarwati A, Heruwati ES, Utami T, Rahayu ES. 2011. Pengaruh penambahan Pediococcus aci-dilactici F-11 sebagai kultur starter terhadap kualitas rusip teri (Stolephorus sp.) .J Pasca-panen Bioteknol Kelautan Perikanan 6: 13-26.
Liu S, Han Y, Zhou Z. 2011. Lactid acid bacteria in traditional fermented Chinese foods. Food Res Int 44: 643-651. DOI: 10.1016/j.foodres.2010. 12.034
Nurnaafi A, Setyaningsih I, Desniar. 2015. Potensi probiotik bakteri asam laktat asal bekasam ikan nila. J Teknol Industri Pangan 26: 109-114. DOI: 10.6066/jtip.2015.26.1.109.
Ricci I, Artacho R, Olalla M. 2010. Milk protein peptides with angiotensin I-converting enzyme inhibitory (ACEI) activity. Crit Rev Food Sci Nutr 50: 390-402. DOI: 10.1080/104083908023041 98.
Sastra W. 2008. Fermentasi Rusip [Skripsi]. Bogor: Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor.
Utami AN. 2016. Karakteristk Rusip dengan Konsen-trasi Starter Lactobacillus plantarum (SK5) yang Berbeda [Skripsi]. Bogor: Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor.
Wardani SK, Cahyanto MN, Rahayu ES, Utami T. 2017.The effect of inoculums size and incubi-tion temperature on cell growth, acid production and curd formation during milk fermentation by Lactobaciluus plantarum Dad 13. Int Food Res J 24: 921-926
Zareian M, Ebrahimpour A, Abu Bakar F, Mohamed AKS, Forghani B, Ab-Kadir MS. 2012. A gluta-mic acid-producing lactic acid bacteria isolated from malaysian fermented foods. Int J Mol Sci 13: 5482-5497. DOI: 10.3390/ijms13055482.
Zhang W, Xiao S, Samaraweera H, Lee EJ, Ahn DU. 2010. Improving functional value of meat pro-ducts. Meat Sci 86: 15-31. DOI: 10.1016/j.meat sci.2010.04.018.
Zhang Y, Zhang H. 2013. Microbiota associated with type 2 diabetes and its related complications. Food Sci Hum Wellness 2: 167-172. DOI: 10.10 16/j.fshw.2013.09.002.
Authors
BatubaraP. A. P., DesniarD., & SetyaningsihI. (2019). PENGARUH STARTER BAKTERI ASAM LAKTAT PROBIOTIK TERHADAP PERUBAHAN KIMIAWI DAN MIKROBIOLOGIS RUSIP. Jurnal Teknologi Dan Industri Pangan, 30(1), 28-35. https://doi.org/10.6066/jtip.2019.30.1.28
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