Ina sua, a fermented salted fish product from central Moluccas

Aquatic Science & Management

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Field Value
 
Title Ina sua, a fermented salted fish product from central Moluccas
 
Creator Nara, Selfia
Ijong, Frans
Suwetja, I K
Onibala, Hens
 
Subject Fisheries
ina sua; fermented salted fish; microbial aspect; biochemical aspect
 
Description Ina sua is a traditional fermented salted fish product originating from Central Mollucas (Teon, Nila, Serua islands), which is processed by fermentation at room temperature during a certain period. There is little or no research on the characteristics of microbial and chemical aspects of this process. Therefore the current research was performed in a laboratory in order to analyse the microbial and chemical characteristics of this product collected from traditional fishermen. The results showed that the composition of bacteria consisted of Bacillus sp.(59.6%), Propionibacterium sp. (17.3%), Leuconostoc sp. (13.5%), and Lactobacillus sp. (9.6%), while the chemicals included soluble protein, peroxide value, and total value acid  increased during storage for 12 weeks at room temperature, while pH value of the product varied between 5.58 and 5.93. Ina sua adalah produk fermentasi ikan asin tradisional yang berasal dari Maluku Tengah (Pulau Teon, Nila, dan Serua) dimana dalam  proses fermentasi dilakukan dalam suhu ruang selama waktu tertentu. Penelitian mengenai karakteristik mikrobiologis dan biokimiawi produk ini belum banyak dilakukan. Oleh karena itu dilakukan pengujian untuk menganalisis karakteristik mikrobiologi dan biokimia terhadap produk ini yang diperoleh dari nelayan tradisional. Hasil penelitian menunjukkan komposisi bakteri yang diperoleh yaitu Bacillus sp. (59,6%), Propionibacterium sp. (17,3%), Leuconostoc sp. (13,5%), dan Lactobacillus sp. (9,60%), sementara untuk nilai karakteristik kimia protein terlarut, bilangan peroksida dan nilai total asam mengalami peningkatan selama 12 minggu penyimpanan pada suhu ruang, sedangkan nilai pH mengalami perubahan dari 5,58 menjadi 5,93.
 
Publisher AQUATIC SCIENCE & MANAGEMENT
 
Contributor
 
Date 2013-10-31
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article

 
Format application/pdf
 
Identifier https://ejournal.unsrat.ac.id/index.php/jasm/article/view/7279
10.35800/jasm.1.2.2013.7279
 
Source AQUATIC SCIENCE & MANAGEMENT; Vol 1, No 2 (2013): Oktober; 160-164
2337-5000
 
Language eng
 
Relation https://ejournal.unsrat.ac.id/index.php/jasm/article/view/7279/6781
 
Coverage marine


 

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