Bakteri Proteolitik Pada Ikan Tongkol (Euthynnus affinis) Hasil Proses Pengasapan Tradisional dan Modern

Authors

  • Marthin De Fretes Dinas Kelautan dan Perikanan Provinsi Papua
  • Tri Gunaedi Jurusan Biologi FMIPA Universitas Cenderawasih, Jayapura.
  • Suriani Br Surbakti Jurusan Biologi FMIPA Universitas Cenderawasih, Jayapura.

DOI:

https://doi.org/10.31957/jbp.425

Abstract

Proteolytic bacteria are commonly found in food. As protein degrading bacteria they are also found in processed foods using both modern and traditional methods causing decreased quality of food products. The purpose of this study was to identify the proteolytic bacteria lived in tuna after traditional and modern fogging activity. The research method was a laboratory experiment and sampling was performed on purposive sampling method with consideration that the size, the time, and the freshness of the fish are homogeneous. The samples were 72 tuna fish obtained directly from fishermen in the Hamadi area, Jayapura. Observations were made on proteolytic bacteria test, organoleptic, TPC, water content and pH. The results showed that there are 18 different proteolytic bacteria colonies that are found in fish processed with traditional and modern way. Inhibition of the proteolytic bacteria of fresh fish are from 26 bacteria species into 4 bacteria (traditional) and 26 bacteria species two bacteria (modern). Durability level of smoked fish (traditional) ranges 5.78-1.00; smoked fish (modern) are 6.93-3.89. Smoked fish quality score is (traditional): 4 : 31, smoked fish (modern) is 6 : 11. Factors causing the number of proteolytic bacteria in smoked fish are mishandling of the product, cross-contamination, no sanitary of  fumigation places.

Key words: mackarel tuna fish, proteolytic bacteria, traditional and modern process

Downloads

Download data is not yet available.

Author Biographies

Marthin De Fretes, Dinas Kelautan dan Perikanan Provinsi Papua

Dinas Kelautan dan Perikanan Provinsi Papua. Jl. Sulawesy 6-7 Dok VII, Jayapura

Tri Gunaedi, Jurusan Biologi FMIPA Universitas Cenderawasih, Jayapura.

Jurusan Biologi FMIPA Universitas Cenderawasih, Jayapura.

Suriani Br Surbakti, Jurusan Biologi FMIPA Universitas Cenderawasih, Jayapura.

PS Biologi, Jurusan Biologi FMIPA Universitas Cenderawasih, Jayapura.

References

Aquilanti, L., G. Silvestri, E. Zannini, A. Osimani, S. Santarelli, and F. Clementi. 2007. Phenotipic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy. Journal of Applied Microbiology. 103: 948–960.

Astawan. 2005. Ikan air tawar kaya protein dan vitamin. http://sinarfals/blogspot.com/2013/03/ikanaitawarkayaproteindanvitamin.html

Baehaki, A., Rinto, dan A. Budiman. 2011. Isolasi dan karakterisasi protease dari bakteri tanah rawa Indralaya, Sumatera Selatan. J. Teknol. dan Industri Pangan. 22(1): 37–42.

Brener, D.J., N.R. Krieg and J.T. Staley. 1992. Bergey’s manual of

systematic bacteriology. Second edition. Vol. Two, Part B. Springer, USA.

Eskin. 1990. Biochemistry of food. 2nd Edition. California: Academic Press Inc.

Fardiaz, S. 1992. Mikrobiologi pengolahan pangan. Bagian Pangan dan Gizi, PAU. Institut Pertanian Bogor, Bogor. 215 hal.

Febriyanti, C.N.M., Pestariati dan Suliati. 2012. Pengaruh lama pengasapan ikan bandeng terhadap jumlah pertumbuhan bakteri. Analis Kesehatan Sains. 1(2): 43–46.

Holt, J.K. Kreig NR. Sneath PHA, Stanley JT, Williams ST. 1994. Bergeys Manual of Determinative Bacteriology. 9 Edition. Williams & Wilkins, New York.

Karseno, Darmadji P, Rahayu K. 2002. Daya hambat asap cair kayu karetterhadap bakteri pengkontaminan lateks dan ribbed smoke sheet. Agritech21(1): 10-15.

Mareta, D.T., dan S.N. Awami. 2011. Pengawetan ikan bawal dengan pengasapan dan pemanggangan. Mediagro. 7(2): 33–47.

Muharni, Juswardi, dan I. Prihandayani. 2013. Isolasi dan identifikasi bakteri termofilik penghasil protease dari sumber air panas Tanjung Sakti Lahat Sumatera Selatan. Prosiding Semirata FMIPA Universitas Lampung Tahun 2013. Halaman 139–143.

Murniyati dan Sunarman. 2000. Pendinginan, pembekuan, dan pengawetan ikan. Penerbit Kanisius. Yogyakarta.

Olson, K.R. 2007. Poisoning and drug overdose. 5th Edition. Mc. Graw-Hill Book Inc., pp: 204-206.

Puspitasari, F.D., M. Shovitri, dan N.D. Kuswytasari. 2012. Isolasi dan karakterisasi bakteri aerob proteolitik dari tangki septik. Jurnal Sains dan Seni ITS. 1(1): E1–E4.

Ratna, Safrida dan Yulinar. 2011. Variasi jenis bahan bakar pada pengasapan ikan bandeng (Chanos-chanos Forskal) menggunakan alat pengasapan tipe kabinet. Biologi Edukasi. 3(2) 34–37.

Rojum, J. 1999. Flavor of meat, meat products and seafoods. 2nd Edition. Shahidi (Ed). Departemen of Biochemistry Memorial University of New foundland St. John’s, Canada.

Sebayang, N. 2002. Penerapan teknologi pengasapan ikan bagi masyarakat nelayan. Jurnal Pengabdian Kepada Masyarakat. 8(28): 25–34.

Setyati, W.A., dan Subagiyo. 2012. Isolasi dan seleksi bakteri penghasil enzim ekstraseluler (proteolitik, amilolitik, lipolitik dan selulolitik) yang berasal dari sedimen kawasan mangrove. Ilmu Kelautan. 17(3): 164–168.

Susanto, J.P., dan N. Sopiah. 2003. Pengaruh logam dan konsentrasi substrat terhadap pertumbuhan dan aktivitas bakteri proteolitik pada proses deproteinasi cangkang rajungan. J. Tek. Ling. 4(1): 40–45.

Swastawati, F., T. Surti, T.W. Agustini, dan P.H. Riyadi. 2013. Karakteristik kualitas ikan asap yang diproses menggunakan metode dan jenis ikan berbeda. Jurnal Aplikasi Teknologi Pangan. 2(3): 126–132.

Wikandari, P.R., Suparmo, Y. Marsono, dan E.S. Rahayu. 2012. Karakterisasi bakteri asam laktat proteolitik pada bekasam. Jurnal Natur Indonesia. 14(2): 120–125.

Winarno, F.G., and B.S.L. Jenie. 1983. Kerusakan bahan pangan dan cara pencegannya. Puslitbang Teknologi Pangan IPB, Bogor.

Wulandari, S. Sayuti, dan I. Asmaini. 2005. Analisis mikrobiologi produk ikan kaleng (sardines) kemasan dalam limit waktu tertentu (expire). Jurnal Biogenesis 2(1): 30–35.

Yusmarini., R. Indrati, T. Utami, dan Y. Marsono. 2010. Aktivitas proteolitik bakteri asam laktat dalam fermetasi susu kedelai. J. Teknol. dan Industri Pangan. 21(2): 129–134.

Downloads

Published

2018-07-28

Issue

Section

Research Articles