Open AccessMicrobiological and chemical quality of a traditional salted-fermented fish (peda) product of Banten, Indonesia using Leuconostoc mesenteroides ssp. Cremonis BN12 as starter culture
Author(s) -
Arifah Kusmarwati,
U Hizamah,
Singgih Wibowo
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/462/1/012020
Subject(s) - leuconostoc mesenteroides , starter , food science , fermentation , lactic acid , leuconostoc , fermentation starter , chemistry , biology , bacteria , lactobacillus , genetics
Peda is a traditional salted fermented fish product of natural fermentation of salted mackerel fish of Indonesia. This study was carried out to evaluate the effect of Leuconostoc mesenteroides ssp. Cremonis BN12 as starter culture on the microbiological and chemical quality of peda. Peda was processed by fermentation either with or without Leuconostoc mesenteroides ssp. Cremonis BN12 2.5; 5.0and 7.5 percent (v/w) with addition of 30% (w/w) salt at room temperature for 9 days. The observation was consist of microbiological analysis {total plate count, total lactic acid bacteria (LAB) and total Coliform}and chemical analysis (pH and total volatile bases-N/TVB-N). The result showed that Leuconostoc mesenteroides ssp. Cremonis BN12 could produce a better quality of peda than control, especially on starter concentration 5%. Total bacterial count 5.1 log CFU/g, total LAB count 4.0 log CFU/g, and Coliform 4 log CFU/g, respectively. Moreover, the TVB-N and pH value were 45.12 mgN/100g and 5.79, respectively.