Inasua ikan babi (Ruvettus tydemani) adalah produk fermentasi ikan yang sangat digemari masyarakat Teon, Nila, dan Serua (TNS) di Maluku Tengah. Produk fermentasi ini diolah dengan menambahkan garam saja (inasua tanpa nira) atau garam dan nira kelapa (inasua nira). Inasua ikan babi sejak lama dikonsumsi masyarakat TNS tetapi karakteristik mikrobiologi dan kimia produk fermentasi ini belum pernah diteliti. Penelitian ini bertujuan untuk mendeskripsikan karakteristik mikrobiologi dan kimia inasua ikan babi untuk mengetahui kelayakan produk ini sebelum dikonsumsi. Analisis Mikrobiologi menggunakan metode hitungan cawan pada media Nutrient agar (NA), Mannitol Salt Agar (MSA), de Man, Rogosa and Sharpe Agar (MRSA) dan Eosin Methylene Blue Agar (EMBA) sedangkan analisis kimia meliputi uji kadar histamin, Total Volatile Base-Nitrogen (TVB-N), Trimethylamine-Nitrogen (TMA-N), asam lemak bebas dan mineral. Sebanyak 7 isolat ditemukan pada inasua tanpa nira, sedangkan inasua nira hanya ditemukan 6 isolat yang didominasi oleh Staphylococcus dan Bacillus. Kadar TVB-N dan TMA-N inasua tanpa nira sedikit lebih tinggi dibanding inasua nira, sebaliknya kadar histamin dan asam lemak bebas inasua nira lebih tinggi dibandingkan inasua tanpa nira. Secara umum inasua nira memiliki jumlah bakteri patogen lebih sedikit dibandingkan inasua nira, sebaliknya karakteristik kimia inasua tanpa nira lebih aman untuk dikonsumsi dibandingkan inasua nira.

Abstract. Mahulette F, Kurnia TS. 2020. Microbiological and physicochemical characteristics of bakasang laor, a traditional fermented fishery product from Maluku, Indonesia. Biodiversitas 21: 2216-2223. Bakasang laor consisted of two types, i.e. with and without vinegar. The microbiological research of bakasang processed use laor as raw material is very limited therefore these investigations are necessary to be conducted. The research aimed to analyze the microbiological and physicochemical characteristics of two types of bakasang laor. The microbiological characteristics are used to determine product safety whereas the physicochemical characteristics, amino acids, and fatty acids contents can determine the nutritional value for consumption. The sample of bakasang laor was taken from traditional producers in Latuhalat, Ambon. Microbiological analysis using plate count method. From the measurement, the total number of halotolerant and coliform bacterial in bakasang laor without vinegar were 6.2 log CFU/g and 6.5 log CFU/g, respectively, while the total of lactic acid bacteria in bakasang laor with vinegar was 6.6 log CFU/g at the end of fermentation. The total amino acids and fatty acids contents of bakasang laor without vinegar at the end of fermentation were 11.25% and 32.23%, while bakasang laor vinegar was 9.38% and 32.72%, respectively. The bacteria found in bakasang laor were Leuconostoc mesenteroides, Bacillus subtilis, Staphylococcus arlettae, Staphylococcus petrasii, Escherichia coli, and Enterobacter cloacae. Generally, microbiological and physicochemical characteristics of bakasang laor with vinegar were better than bakasang laor without vinegar. This research can improve the quality of this fermentation product in the future.

Hotong Buru (S. italica) is a kind of cogon grass originating from the island of Buru. This plant produces seeds that are used as a very potential alternative food for rice because this plant can grow on various types of soil, even on sandy soils. Proximate analysis is a chemical test to determine the nutrient content of a feed or a feed raw material. Moreover, Hotong seeds have a protein content of around 11.2% and about 2.4% fat, while rice has a protein content of around 4.5% and 1-2% fat, which means that the protein and fat contents of Hotong seeds are over twice higher than that in rice. Judging from the carbohydrate content, the content of Hotong seeds is around 73%, almost the same as the carbohydrate content in rice, which is around 70-80%. This research was conducted to determine the nutritional content of Hotong Buru as a culinary ingredient. The research was conducted in the area of ​​South Buru Regency, namely processing Hotong Buru as a culinary ingredient, and in Baristand Ambon, namely proximate analysis. The results of the proximate analysis of 10 types of Hotong Buru in culinary preparations, resulted in the discovery of carbohydrate content with an average of 75.04, protein content with an average of 17.98, fat content with an average of 6.54, and fiber content with an average of 3.67, this proves that the nutritional content of culinary Hotong Buru is very high and can be used as the right staple substitute for rice

Suli in Baguala Bay, Central Maluku Regency has waters with various types of substrates, namely sandy, muddy and rocky which are rich in benthic organisms. One of them is the gastropod type Nerita sp which is widely used by the population for food needs. The existence of gastropods, especially Nerita sp needs to be maintained and preserved so that the diversity and density of Nerita sp can be maintained and well maintained. This study aims to determine the type and density of Nerita sp. In the coastal waters of Suli, Baguala Bay, Central Maluku district. This research is a descriptive study, namely research to reveal information about the density of Nerita sp in the coastal waters of Suli Baguala Bay, Central Maluku district which is presented in the form of tables and numbers and the research was conducted in July 2019. Based on the description of the morphology of Nerita sp. from the land of Suli, including the species Nerita chamaeleon. The total number of Nerita chamaeleon found was 566 individuals with a density value of 11.32 and categorized as having sufficient density. It is necessary to do further research on the nutritional content and its use by the people of Suli. Keywords: Density, Nerita sp, Suli

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