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All Journal JFMR (Journal of Fisheries and Marine Research) Journal of Aquaculture Science Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan INTEGRITAS : Jurnal Pengabdian Kontribusia : Research Dissemination for Community Development Jurnal Abdi Insani Jurnal Layanan Masyarakat (Journal of Public Service) Journal of Marine and Coastal Science Journal of Marine Resources and Coastal Management Journal of Fisheries & Marine Jurnal Perikanan
Dwitha Nirmala
Departemen Kelautan, Fakultas Perikanan Dan Kelautan, Universitas Airlangga, Kampus C UNAIR Mulyorejo, Surabaya, 60115, Indonesia
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Effects of culture conditions on proteolytic activity of Staphylococcus saprophyticus isolated from a traditional fermented condiment Duanty, Putri Valentina; Pramono, Heru; Nirmala, Dwitha
Journal of Marine Resources and Coastal Management Vol. 7 No. 1 (2026)
Publisher : UIN Sunan Ampel Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29080/mrcm.v7i1.2433

Abstract

Madura petis is a traditional fermented condiment from East Java, Indonesia, made from shrimp or fish cooked with sugar to produce a rich, savory paste. Its characteristic umami flavour develops naturally during storage through spontaneous fermentation involving proteolytic microorganisms. The aims of the study were to analyze the production of protease in different culture condition and nutrition of Staphylococcus saprophyticus (strain PMB1-7) isolated from petis. The isolate was a Gram-positive, catalase-positive coccus that does not ferment mannitol and is resistant to novobiocin, a typical of S. saprophyticus. Growth profiling revealed it reached stationary phase after 12 h of culture. Protease activity assays were conducted under different media, pH levels, and incubation times to determine optimal enzymatic conditions. The highest proteolytic activity occurred in Nutrient Broth (proteolytic index: 1.09 ± 0.01), at neutral pH (1.22 ± 0.10), and after 24 hours of incubation (1.20 ± 0.00). These results offer valuable insights into the enzymatic behavior of S. saprophyticus during petis fermentation and provide a foundation for developing controlled fermentation approaches to enhance the flavour quality of traditional Indonesian condiments.
Co-Authors Abdillah, Tegar Adriana Monica Sahidu Affan, Mohammad Firza Akmal Alwi Husein, Mohamad Alfarizi, Mohammad Risko Aliffiansyah Rizky Ergion Alwi Husein, Mohamad Akmal Arif, Zainal Atikasari, Cintya Dyah Aulia, Mochammad Daffa Auliya, Prativi Khilyatul Azzahra, Aprodita Bintang, Adinda Putri Mutiara Carattri Kusuma Werdani, Money Caroline, Patricia Clara Amelia Kusumawinahyu Diah Anggraini Wulandari Duanty, Putri Valentina Dwi Yuli Pudjiastuti Dwi Yuli Pujiastuti Eka Saputra Eky Novianarenti Endang Dewi Masithah Endi Rahmantyo, Lastiko Fadillah, Amanda Rakhma Faroha, Shinta Nailul Fikri, Izzul Hermawan, Narindra Putra Heru Pramono Husein, Mohamad Akmal Alwi Imaniah Sriwijayasih Itaqlala, Nabilah Izzato Millati Jahan, Rayhan Shah Kartika, Fitria Khadijah Zai Khadijah Zai Lailatul Lutfiyah, Lailatul Laksmi Sulmartiwi Leonard, Rikky Mahfiroh, Ririn Maulida Agustina Maulida Agustina Meitriana, Inggit Mochamad Alauddin Perdana Putra Mochammad Amin Alamsjah Mohamad Akmal Alwi Husein Money Carattri Kusuma Werdani Mubarok, Shofy Mustikasari, Ravanya Eca N. Juni Triastuti Nanda Ghaluh Ary Nashir Nuzil Romadhoni, Puput Oemar Moechthar Pamela Patmawati Patmawati Patmawati Patmawati Patmawati, Patmawati Patricia Caroline Puspitaningsih , Devi Putra, Alfito Putra, Mochamad Alauddin Perdana Rahayu Kusdarwati Ramadhani, Rizky Raseetha Siva Raseetha Vani Siva Manikam Raseetha, Siva Rikky Leonard Rikky Rohsarifuddin, Fadiya Furuujihim Rr. Juni Triastuti S.Pi., M. Si, Patmawati Sagita, Ahmad Danang Salsabilah Santika, Murni Sapta Wijayanti Sapto Andriyono Septiani, Adinda Dwi Sharilla Aryananti Abidin Shofy Mubarok Siti Nuraini Siva, Raseetha Sri Subekti Tjahjaningsih, Wahju Ulinnuha, Kamila Utami, Septaviola Dini Valencia, Marcella Woro Hastuti Setyantini Wulandari, Diah Anggraini Yaowapha Waiprib Yurista, Weda zai, Khadijah Zhenilla Mustika Berliana