Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal EKOTONIA: Jurnal Penelitian Biologi, Botani, Zoologi dan Mikrobiologi
Salmi Salmi
Prodi Biologi, Fakultas Pertanian, Perikanan dan Biologi, Universitas Bangka Belitung, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Uji Kualitas Bakteri pada Terasi Toboali dengan Lama Fermentasi yang Berbeda Henny Helmi; Ahmad Arsyadi; Salmi Salmi
EKOTONIA: Jurnal Penelitian Biologi, Botani, Zoologi, dan Mikrobiologi Vol 7 No 1 (2022): Ekotonia: Jurnal Penelitian Biologi, Botani, Zoologi dan Mikrobiologi
Publisher : Department of Biology, Faculty of Agriculture, Fisheries and Biology, University of Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (453.191 KB) | DOI: 10.33019/ekotonia.v7i1.3145

Abstract

Terasi is a condiment in a variety of Indonesian cuisine. Toboali’s shrimp paste is made in the Toboali district, South Bangka. This shrimp paste is famous for being delicious and without other additives such as preservatives and coloring agent. The purpose of this study was to compare the bacteria quality of shrimp paste with different fermentation times. The salt content used in this study was 20%. Shrimp used as raw material in this study was A. japonicus and the salt used was solar salt. The results showed that the shrimp paste at 0 and 7 days of fermentation contained coliform and colifecal. After 14 days and 28 days of fermentation, the shrimp paste did not contain coliform and colifecal. All samples did not contain E.coli and Salmonella. Meanwhile, the total nonhalophilic bacteria and halophilic bacteria decreased until the end of fermentation. Lactic acid bacteria increased until 14 days fermentation and decreased until the end of fermentation. Non-halophilic bacteria was still above the permissible number for food product safety (more than 105 CFU/g) up to 21 days of fermentation. Based on the results obtained, the shrimp paste should be fermented up to 28 days of fermentation to reduce the number of coliform, colifecal and total non-halophilic bacteria.
Co-Authors Ahmad Arsyadi Henny Helmi