Biosaintifika: Journal of Biology & Biology Education
Vol 12, No 1 (2020): April 2020

Microbiological Quality and Proximate Composition of Bakasang Laor, a Traditional Fermented Fishery Product in Maluku

Mahulette, Ferymon (Unknown)
Kurnia, Tri Santi (Unknown)

Article Info

Publish Date
23 Apr 2020


Bakasang laor is one of the traditional fermented fishery products in Maluku, Indonesia. There are two types of  bakasang laor, i.e. with and without vinegar. The microbiological research of bakasang processed use laor as raw material  has never been done before. The research aimed to analyze the microbiological quality and proximate composition of two types of bakasang laor.  The proximate composition can determine the nutritional value of  this product for consumption by the community. The sample of bakasang laor was taken from traditional producer in Latuhalat village, Ambon. The total number of halotolerant and coliform bacteria  in bakasang laor without vinegar were 1.7x106 CFU/g and 4.1x106 CFU/g, respectively, while the total of lactic acid bacteria in bakasang laor with vinegar was 6.0x106 CFU/g.  The carbohydrate, protein, fat and ash contents of bakasang laor with vinegar was higher than bakasang laor without vinegar. The carbohydrate, protein and fat contents of bakasang laor with vinegar were 19.64 %, 16.23 %, and 2.42 %, respectively. Generally, microbiological quality and proximate composition  of  bakasang laor with vinegar was better than bakasang laor without  vinegar. The bacteria that play a role in fermentation can be used as a starter in the fermentation of various food products.  The results of this research to improve the quality of this fermentation product in the future.

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Agriculture, Biological Sciences & Forestry


Biosaintifika Journal of Biology & Biology Education, an electronic international journal, provides a forum for publishing the original research articles, review articles from contributors, and the novel technology news related to biological research and biological ...