Physical, Chemical, and Microbiological Characteristics of Ronto During Storage

Abstract

The purpose of this study was to determine the physical, chemical, and microbiological changes of ronto during storage at room and cold temperatures. Ronto was prepared by mixing fresh shrimp, salt, and rice with a ratio of 7 : 1 : 2 and fermented in a closed container for 14 days. Ronto produced was stored at room and cold (5o C) temperatures. Samples were withdrawn every 4 weeks and analyzed for its physical, chemical, and microbiological characteristics. The characteristic changes of ronto stored at low temperature were generally slower than those at room temperature. The changes in colour, viscosity, acidity, total volatile bases, and microbial counts were lower in ronto kept at 5o C compared to those in ronto kept at room temperature. The colour of ronto stored at low temperature remained red after 20 weeks, whereas the colour of ronto kept at room temperature turned brownish after 20 weeks.

Chemical, Microbiological and Sensory Characteristics of Wader Fish (Rasbora argyrotaenia) Joruk During Fermentation

“…The total log number of mold decreased from 7.41 log CFU/g (day 0) to 7.12 log CFU/g (day 14). Other study using cincalok (small shrimp fermented product from West Kalimantan) reported similar result with the highest total mold reached log 6.0-7.2 CFU/g (Khairina et al 2016). During the joruk fermentation, mold is another microorganism that grow besides LAB.…”

“…On the 0 th day of the joruk fermentation, the TVB value was 23.29 mgN/100 g and it increased to 146.44 mgN/100 g on the 14 th day of fermentation. The TVB value for joruk which was stored for 14 days was higher than the TVB for cincalok which was stored for 14 days reaching 131.79 mgN/100 g (Novelia et al, 2020), but the TVB for joruk was lower than ronto (rebon shrimp fermented product from South Kalimantan) stored for 16 days which was 196.77 mg N/100 g (Khairina et al, 2016).…”

“…Rhee et al (2011) states that the shelf life of fish can be extended through lactic acid fermentation by adding rice, flour, millet, sugar, or syrup as a source of carbohydrates, whereas according to Fernandes (2009), providing a carbohydrate source in shrimp fermentation allows LAB to ferment. Khairina et al (2016) stated that rice (carbohydrates) was degraded into simple compounds such as acids which resulted in a decrease in the total starch value.…”