Chemical Characteristics and Microbial Identification of Fish Fermented Food by Flores Ethnic

Authors

  • Nur R. Adawiyah Mahmud Department of Fisheries Resources Utilization, Faculty of Fishery, University of Muhammadiyah Kupang, East of Nusa Tenggara, 85111, Indonesia
  • Ernawati Hasan Department of Fisheries Resources Utilization, Faculty of Fishery, University of Muhammadiyah Kupang, East of Nusa Tenggara, 85111, Indonesia
  • Basyiran Daud Department of Fisheries Resources Utilization, Faculty of Fishery, University of Muhammadiyah Kupang, East of Nusa Tenggara, 85111, Indonesia
  • Kumala Sari Department of Fisheries Resources Utilization, Faculty of Fishery, University of Muhammadiyah Kupang, East of Nusa Tenggara, 85111, Indonesia
  • Ernawati Department of Biology Education, University of Muhammadiyah Kupang, East of Nusa Tenggara, 85111, Indonesia
  • Cahyaningtyas Department of Fisheries Agri-Business, Faculty of Fishery, University of Muhammadiyah Kupang, East of Nusa Tenggara, 85111, Indonesia

DOI:

https://doi.org/10.11594/nstp.2023.3505

Keywords:

Fish fermentation, mudu, mbarase, proximate, microbe

Abstract

Mudu and Mbarase are two local fish-fermented foods that have been known for a long time in the culture of the Flores community. These two fermented foods were made using a high-salt fermentation process. Mudu is made from fish (tuna and Rastrelliger family) innards while Mbarase is made from rabbitfish (Siganus Sp.). This study aimed to analyze the chemical characteristics and identify microbial content in these two samples. The chemical characteristic here was proximate analysis and the microbial identification was done for lactic acid bacteria (LAB) identification. Proximate analysis of samples was done using the AOAC standard method. LAB identification was done by morphology observation with a clear zone around the colony, gram test, and catalase test. For the proximate analysis, Mudu contains 21.022% carbohydrate, 11.8% protein, 0.42% fat, 6.587% ash, 60.171% water, and 1.94% fiber. Mbarase contains 7.732% carbohydrates, 25.19% protein, 4.558% fat, 5.13% ash, 57.29% water, and 0.16% fiber. A clear zone can be seen in the Mbarase sample and slightly seen in the Mudu sample. Lactic acid bacteria isolated from Mbarase have antibacterial activity to E. coli and A. hydrophilla. Mbarase and Mudu may become a good source of nutrients as they have high protein, low fat, and ash. These fish fermented food also have probiotic potentials as it has antibacterial activity against pathogen bacteria.

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Published

23-10-2023

Conference Proceedings Volume

Section

Articles

How to Cite

Mahmud, N. R. A. ., Hasan, E. ., Daud, B. ., Sari, K. ., Ernawati, & Cahyaningtyas. (2023). Chemical Characteristics and Microbial Identification of Fish Fermented Food by Flores Ethnic. Nusantara Science and Technology Proceedings, 29-35. https://doi.org/10.11594/nstp.2023.3505

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