Fish paste is popular condiment that possessing a characteristic appetite-stimulating aroma. Nowadays many fermented fish paste prefer to use lower salt to produce fish paste. Fermented fish paste from dried anchovy fish was prepared with 2% NaCl (w/w), fermented at room temperature for 8 and 32 days of fermentation. The dried anchovy fish obtain from Rejomulyo Market, Central Java, with + 7 cm of size. The method of research was experimental field. Biochemical changes during fermentation were investigated. Result revealed that during fermentation, pH and water content value were increased. Amino acid composition showed that the contents of glutamic acid, aspartic acid, lysine, leucin and arginin were higher than other amino acids. Free amino acid content of fermented fish paste was fluctuated during the fermentation period but most of free amino acids were increased. Almost all fatty acids decreased during fermentation except stearic acid, EPA and DHA. The essential fatty acid found was linolenic acid which was higher in initial period. Content of amino and fatty acids may contribute to the taste and flavor of fermented fish paste. From the nutritional view, the use of low salt concentration (2%) in producing fish paste was still able to contribute the fermentation process, avoid putrefaction and result in protein, some amino acid and fatty acid increase during early fermentation. But allegedly the shelf life of this paste is shorter because in the 32 days fermentation, the pH start to increase which means the volatile base compound formed already high.
<p>Shrimp paste is one of fermented product that use either shrimp (Acetes sp.), or fish, or both of them as raw materials. The use of synthetic dyes on shrimp paste is still often done. This is dangerous because it can give bad effect to the health of consumers. Therefore, it is necessary to use natural dyes instead of synthetic dyes. One of natural dyes that can be used is peel of dragon fruit (Hylocereus polyrhizus). Peel of dragon fruit has anthocyanin pigment that can give red color. The aimed of this research was knowing the effect of adding peel of dragon fruit extract (30%; 35%; 40%) to the color of shrimp paste. The treatments in this study were the addition of different concentrations of peel of dragon fruit extract at third grinding shrimp paste in triplicate. The experimental design used was Completely Randomized Design. The parameters observed include moisture content, salt content, protein content, pH, color, and sensory. Parametric data analyzed by Analysis of Variance (ANOVA) and further test by Honestly Significant Difference (HSD) test if these any differences between samples. Non-parametric data analyzed by Kruskal-Wallis and further test by Mann Whitney. The research’s result showed that processing shrimp paste with different peel of dragon fruit extract concentrations gave significant effect (P<5%) on moisture content, salt content, pH, and color. Moisture content values was ranged from 35,0741,01% and salt content values was ranged from 6,35-7,05%. pH values was ranged from 6,40-7,20. Shrimp paste with peel of dragon fruit extract 40% had more red color and improve the appearance of shrimp paste.</p>
Terasi merupakan produk fermentasi ikan atau udang berbentuk pasta padat yang diolah secara tradisional. Bakteri asam laktat dapat diisolasi dari produk terasi dan menghasilkan senyawa antibakteri yaitu bakteriosin. Bakteriosin sebagai pengawet makanan memiliki kelebihan antara lain: dapat mengalami degradasi oleh enzim proteolitik dalam pencernaan manusia sehingga tidak membahayakan untuk kesehatan manusia. Penelitian ini bertujuan menentukan komposisi kimia dan aktivitas antibakteri bakteriosin asam laktat yang diisolasi dari bebrapa tingkatan mutu terasi rebon. Analisis menggunakan terasi grade 1, grade 2, grade 3, yang ditentukan oleh perbandingan rebon dan bahan tambahan pada proses pembuatannya. Hasil isolasi bakteri asam laktat diperoleh 549 isolat sedangkan isolat BAL yang menghasilkan bakteriosin diperoleh 18 isolat. Bakteriosin dari BAL yang diisolasi dari terasi dapat menghambat ketiga jenis bakteri patogen dan pembusuk yaitu <em>Eschericia coli,</em> <em>Vibrio parahaemiliticus</em>, dan <em>Staphylococcus aureus.</em> Bakteriosin dari isolat BAL yang dapat menghambat bakteri patogen dan pembusuk yang terbaik yaitu terasi grade 1. Kualitas terasi terbaik pada grade 1 dengan kadar protein 42,78±1,28a, lemak 5,33±0,53a, asam glutamat 40,50±0,06a.
Sargassum sp. has been known to contain rich of nutrients and bioactive compounds. In order to produce a non dairy probiotic beverage, this studty tried to fermented the Sargassum sp. using Lactobacillus plantarum and L. acidophilus. The aim of this study was to understand the changes of pH, viability of lactic acid bacteria, aerobic plate count and antioxidant activity. Fermentation was done at 37 °C for 24 hours. Total aerobic plate count (APC), Total plate count lactic acid bacteria (LAB), sensory, pH, fenol concentration and antioxidant activity were measured. The data were analyzed by ANOVA and Tukey test in order to know which treatments are different. The result showed the fermentation reduced the pH, increased the reducing sugar, TPC, viability of LAB starter, and antioxidant activity.
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