Leuit, Journal of Local Food Security
Vol 3, No 2 (2022)

IDENTIFIKASI DAN KARAKTERISASI BAKTERI DOMINAN PENYEBAB KERUSAKAN BONTOT IKAN PAYUS (Elops hawaiensis) KOMERSIAL PADA SUHU PENYIMPANAN YANG BERBEDA

Ferina Gestiany (Alumni Prodi Ilmu Perikanan Fakultas Pertanian Universitas Sultan Ageng Tirtayasa)
Sakinah Haryati (Dosen Prodi Ilmu Perikanan Fakultas Pertanian Universitas Sultan Ageng Tirtayasa)
Achmad Noerkhaerin Putra (Unknown)
Dodi Hermawan (Dosen Prodi Ilmu Perikanan Fakultas Pertanian Universitas Sultan Ageng Tirtayasa)

Article Info

Publish Date
21 Nov 2022

Abstract

Bontot is a jelly product processed from ladyfish (Elops hawaiensis) which has the characteristics of a savory taste. The aim of this study was to identify the types of bacteria that cause damage on bontot ladyfish on different storage temperatures. Bontot used in this study came from three different processing which is then stored for 2 days at different storage temperatures namely: room temperature (27 - 30oC), cold temperature (5-10oC) and freezing temperature 0oC to -5oC. The result showed that the three isolates dominant with code FD.R1 isolates suspected to contain Streptococcus sp. group D. For ID.D3 code and KR.B1 suspected bacterial types Plesiomonas sp.

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Journal Info
Leuit, Journal of Local Food Security
Website

Abbrev

Leuit

Publisher

Universitas Sultan Ageng Tirtayasa

Subject

Agriculture, Biological Sciences & Forestry

Description

Leuit, Journal of Local Food Security is peer-review and open access scientific journal that publishes significant and important research from all area food security. The scope of the research results published in this journal also relates to the main pillars of food security, such as food ...