Physical, Chemical, and Microbiological Properties of “Ronto” a Traditional Fermented Shrimp from South Borneo, Indonesia

Khairina, Rita; Fitrial, Yuspihana; Satrio, Hasrul; Rahmi, Nazarni

doi:10.1016/j.aqpro.2016.07.029

Cited by 17 publications

(18 citation statements)

References 5 publications

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“…In this study, most moisture content of commercial cincalok of West Kalimantan was around 67.59±4.18% (Table 1). It is lower than ronto and Koong som which are 69-82% (Khairina et al 2016a) and 73.35-80.71% (Faithong et al 2010), respectively. Koong som, fermented small shrimp from Thailand is made by mixing small shrimp with salt and sugar concentrated of palm.…”

Section: Results and Discussion Chemical Compositionmentioning

confidence: 71%

Physicochemical and Microbiological Profiles of Commercial Cincalok from West Kalimantan

Nofiani

Ardiningsih

2018

Jurnal PHPI

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Cincalok, a traditional fermented shrimp product, is prepared with mix small and fresh shrimp, salt, and sugar in a certain ratio incubated for 3-7 days. Different recipes of each the commercial cincalok products obtain different of quality and safety level. The aim of this study is to assess the quality and safety of the commercial cincalok products of West Kalimantan based on their physicochemical and microbiological properties. Seven commercial cincalok products collected from the traditional market of West Kalimantan were analyzed physicochemical (moisture content, pH, free amino nitrogen (FAN), titratable acidity, salt content, glucose content, sucrose content, ethanol content) and microbiological (total number of mesophilic aerobic bacteria (TMABs), total halotolerant bacteria (THBs), endospores bacteria, lactic acid bacteria (LABs), fungi, Enterobacteriaceae, Bacillus cereus, Clostridium perfringens, and Staphylococcus aureus) properties. The mean of moisture content, pH, free amino nitrogen (FAN), titratable acidity, salt content, glucose content, sucrose content, ethanol content for 7 samples was 67.59%, 5.16, 0.60 mM/g, 1.75%, 10.56%, 1.30%, 0.49% and 0.59%, respectively. The mean of TMABs, THBs, endospores bacteria, LABs, fungi, and Enterobacteriaceae for 7 samples was 1.19-5.18 log CFU/g and 1.76 log CFU/g, respectively, while B. cereus, C. perfringens, and S. aureus were not detected for all of the samples. The results showed high variation of physicochemical and microbiological properties of the products. Some of the products are safe to ate without cooked but the other still contain pathogenic bacteria such as some of the enterobacteriaceae strains.

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Section: Results and Discussion Chemical Compositionmentioning

confidence: 71%

Physicochemical and Microbiological Profiles of Commercial Cincalok from West Kalimantan

Nofiani

Ardiningsih

2018

Jurnal PHPI

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“…The highest total of microbes was found in the shrimp paste without heating process, namely > 1.0 × 10 6 CFU/g (>log 6). The number of microbes found in shrimp paste without heating process approached the number of microbial obtained in shrimp paste from several locations in South Kalimantan of log 5.36 (Khairina et al, 2016). Kobayashi et al (2003) showed that the total Lactic Acid Bacteria in Indonesian shrimp paste ranged from 10 4 to 10 6 CFU/g.…”

Section: Microbial Propertiesmentioning

confidence: 75%

“…The red color of rebon shrimp is formed due to the release of the astaxanthin bond from other components in the body of the shrimp, thus creating free astaxanthin. The release process catalyzes by enzymes from the bacteria and the shrimp itself (Khairina et al, 2016). According to Kobayashi et al (2003), most of the shrimp's body contains astaxanthin.…”

Section: Measurement Of Colormentioning

confidence: 99%

Partial properties of ready-to-use shrimp paste affected by heating time

Handayani

Dipokusumo

Werdiningsih

et al. 2020

crbb

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Ready-to-use shrimp paste is a traditional shrimp paste produced by a small producer scale in East Lombok through the non-fermentation process and continued by un-control heating time. The qualities were ununiform. Aim of this study was to determine the physical, sensory and microbial quality of ready-to-use shrimp paste affected by heating time. The method conducted was a completely randomized design. The heating time was arranged for 0 to 70 min, with a 10 min interval. The data was analyzed using Co-Stat Software at 95% significant level, then further tested for significance difference data with Tukey's HSD. Microbial data was analyzed using descriptive method. The result showed that the properties of ready-to-use shrimp paste were influenced by heating time of controlled oven. The heating time affected moisture content, o Hue, sensory of aroma, taste and texture. However, it did not affect the appearance and L value (brightness). Heating time for 50 min at 100 o C using the controlled oven is recommended as the best treatment to produce ready-to-use shrimp paste with 32.61% of moisture content, 3.9 x 10 3 CFU/g of total microbe, less than 10 2 CFU/g of total fungi and undetected coliform. The shrimp paste had yellow-red color, clean appearance which was specific shrimp paste, very specific odor and taste. It also has a compact texture. Heating time for 50 min at 100 o C can extend the shelf life of ready-to-use shrimp paste up to minimum 60 days at room temperature.

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“…Hidrolisis secara umum dikerjakan dengan teknik kimia, enzim, atau mikroba. Teknik mikrobiologi merupakan metode yang lebih potensial, karena relatif mudah serta tidak membutuhkan bahan dan alat yang mahal (Khairina, Fitrial, Satrio, & Rahmi, 2016).…”

Section: Pendahuluanunclassified

Optimasi Hidrolisis Mikrobiologi serta Bioaktivitas Antibakteri, Antioksidan, dan Antikoagulan Hidrolisat Ulva lactuca

Putri

Hardjito

Santoso

2020

JPBKP

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Ulvan dalam hidrolisat Ulva lactuca merupakan senyawa bioaktif yang potensial di bidang biofarmakologi. Proses hidrolisis untuk memperoleh golongan senyawa ini dapat dilakukan secara kimiawi atau mikrobiologi. Proses mikrobiologi merupakan teknik yang potensial karena lebih mudah dan berbiaya rendah dibanding metode kimiawi. Namun, penelitian yang menggunakan teknik hidrolisis mikrobiologi masih sangat terbatas, terutama terhadap U. lactuca. Oleh karena itu, optimasi diperlukan agar mendapatkan teknik dengan hasil rendemen hidrolisat yang maksimal. Penelitian ini bertujuan untuk melakukan optimasi proses hidrolisis secara mikrobiologi dan menelaah aktivitas biologis ekstrak hidrolisatnya. Proses hidrolisis mikrobiologi dilakukan dengan teknik padat dan cair menggunakan kapang endofit dari tanaman Enhalus dan isolat bakteri laut dari rumput laut Eucheuma cottonii. Teknik mikrobiologis ini juga dibandingkan dengan teknik kimiawi (HCl). Optimasi dilakukan terhadap variabel durasi waktu (3, 6, 9, dan 12 hari) hidrolisis. Hasil penelitian menunjukkan bahwa rendemen metode hidrolisis cair menggunakan bantuan kapang endofit dari tanaman Enhalus (51,67%) dan isolat bakteri laut dari rumput laut E. cottonii (52,67%), lebih tinggi dan berbeda secara signifikan (p<0,05) dibandingkan teknik kimiawi (37,02%). Waktu hidrolisis terbaik yang ditemukan adalah selama tiga hari. Sementara itu, karakterisasi bioaktivitas menunjukkan bahwa hidrolisat U. lactuca memiliki potensi sebagai bahan aktif antikoagulan, tanpa adanya aktivitas sebagai antioksidan (IC50>200 ppm) maupun antibakteri (menghambat 36% Staphylococcus aureus dan Pseudomonas aeroginosa).ABSTRACTThe Ulvan in Ulva lactuca hydrolysate is a potential bioactive compound in the biopharmacology field. The hydrolysis process to obtain this class of compounds can be done in various ways, both chemically and microbiologically. The microbiological process is a potential technique because it is easier and cheaper than the chemical method. However, studies conducted with the microbiology hydrolysis technique are still very limited, especially for U. lactuca. Thus, optimation is needed to reveal an appropriate technique that produces the maximum yield. This study aimed to optimize the microbiological hydrolysis process and identify the biological activity of the hydrolyzed extract. The microbiological hydrolysis process was performed by solid and liquid techniques using microbial endophytic fungi from Enhalus plants and marine bacteria isolated from Eucheuma cottonii. The microbiology technique was compared with chemical techniques (HCl). Optimization was also carried out on the variable of hydrolysis duration (3, 6, 9, and 12 days). The results showed that yield of liquid hydrolysis method using the microbial endophytic fungi from Enhalus plants (51.67%) and marine bacteria isolated from E. cottonii (52.67%), were higher and significantly different (p<0.05) than that of chemical techniques (37.02%). Moreover, the best hydrolysis duration was found in three days. Meanwhile, bioactivity testing showed that the hydrolysate was a potent anticoagulant agent, but not prospective as antioxidant (IC50>200 ppm) or antibacterial agent (36% Staphylococcus aureus and Pseudomonas aeroginosa inhibition).

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Physical, Chemical, and Microbiological Properties of “Ronto” a Traditional Fermented Shrimp from South Borneo, Indonesia

Cited by 17 publications

References 5 publications

Physicochemical and Microbiological Profiles of Commercial Cincalok from West Kalimantan

Physicochemical and Microbiological Profiles of Commercial Cincalok from West Kalimantan

Partial properties of ready-to-use shrimp paste affected by heating time

Optimasi Hidrolisis Mikrobiologi serta Bioaktivitas Antibakteri, Antioksidan, dan Antikoagulan Hidrolisat Ulva lactuca

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