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All Journal Agrointek Jurnal Agroindustri JURNAL KONVERSI Prosiding Seminar Nasional Riset Kuantitatif Terapan 2017 EQIEN - JURNAL EKONOMI DAN BISNIS Jurnal Teknologi Pertanian Andalas Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Mahseer : Jurnal Ilmu-ilmu Perairan dan Perikanan Jurnal Agroteknologi Pertanian dan Publikasi Riset Ilmiah (JAPPRI) Biram Samtani Sains Teknologi dan Industri Pertanian Indonesia Rona Teknik Pertanian ABDIKU : Jurnal Pengabdian Masyarakat Universitas Mulawarman
Faidha Rahmi, Faidha
Universitas Gajah Putih
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Other

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Journal : Agrointek

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EKSPLORASI PANGAN TRADISIONAL ACEH: KARAKTERISTIK IKAN DEPIK (Rasbora tawarensis) DAN PRODUK OLAHANNYA Faidha Rahmi; Zulida Susanti; Cut Nilda; Murna Muzaifa
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.8674

Abstract

Depik fish (Rasbora tawarensis) is an endemic freshwater fish typical of Lake Laut Tawar in Central Aceh. Gayo people usually buy depik fish in fresh or processed form in the form of dried depik and belacan depik. This research is a laboratory experimental study that aims to analyze the quality of depik fish and its processed products (fresh, dry and fermented depik fish). The parameters analyzed consisted of chemical analysis in the form of proximate analysis (moisture, ash, protein, fat and fiber content) and microbiological analysis by calculating the total plate count (TPC) of total mesophilic bacteria, lactic acid bacteria and fungi. The results showed that there were differences in the chemical and microbiological characteristics of depik fish with their processed products. Fresh depik has the highest water content, while dry depik has the highest fat and protein content. The highest ash content and fiber content were obtained at belacan depik. The highest total of mesophilic bacteria was obtained in fresh depik, while the highest total of lactic acid bacteria was obtained in fermentation depik. Fungal populations were only found in dry depicts and fermentation depik
Karakterisasi dan identifikasi bakteri asam laktat proteolitik asal ikan depik (Rasbora tawarensis) fermentasi Faidha Rahmi; Fita Ridhana; Murna Muzaifa
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.15691

Abstract

Belacan depik is one of the fermented products made from depik fish (Rasbora tawarensis). Fermented fish products often involve lactic acid bacteria (LAB) in the production process, but scientific studies on indigenous microorganisms, including LAB, have not been reported. This study aims to characterize and identify LAB originating from depik belacan, especially those with proteolytic activity. This research is exploratory laboratory research, consisting of making depik belacan, isolation and characterization of LAB, proteolytic LAB screening, and molecular identification of LAB. Three pure isolates suspected of LAB were obtained with different colonies, namely B1, B2, and B3. The three isolates had varied morphological and biochemical characteristics. Only two isolates were confirmed as LAB with positive and negative catalase and Gram test results. Of the two LAB isolates, only isolate (B1) was able to break down protein, so this isolate was a potential starter in the depik fish fermentation. Isolate B1 was identified molecularly as Enterococcus faecium strain DT-2 with a homology of 98.18% and Query Cover 100%. This isolate needs to be further confirmed for its ability as a potential starter in improving the quality of fermented depik fish.
Co-Authors Dahri, Anwar Hidayat Eva Murlida Fahmi, Rizkan Hairunnas, Hairunnas Heru Prono Widayat Heru Prono Widayat, Heru Prono Hikma Yani Hikmah Hikmah Iwan Hasri, Iwan M Ikhsan Sulaiman M. Shabir Azmi Martunis - Mukhsar . Mulyono Mulyono Murna Muzaifa Murna Muzaifa Murna Muzaifa Murna Muzaifa Murna Muzaifa Nilda, Cut Normalina Arpi Pinteni Arafah, Ipak Putra, Rezkan Rahmawati Rahmawati Ramadhan, Syahrin Ridhana, Fita Rita ANDINI Rita Andini Ryan Moulana Salmia, Efriana Wigunarto, Epri Yuliani Aisyah Yusriana Yusriana Yusya Abubakar Zainuddin Zainuddin Zulida Susanti