Analysis of Protein Levels of Fermented Sarden Fish Pempek

Yani, Ade Vera; Idealistuti,; Savitri, Dewi; Sebayang, Nico Syahputra

doi:10.32734/injar.v5i03.10109

Cited by 2 publications

(2 citation statements)

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“…It is known that the bacteria crucial in the fermentation process are group of bacteria with proteolytic properties. Proteolytic bacteria generally come from the genus Bacillus, Pseudomonas, Proteus, Staphylococcus, and Steptobacillus (Todorov and Dicks 2009;Yani et al 2022).…”

Section: Discussionmentioning

confidence: 99%

Characterization and molecular identification of bacteria from mackerel bekasam in Sorong City, Southwest Papua Province, Indonesia

SUKMAWATI,

RATNA,

SIPRIYADI

et al. 2023

Biodiversitas

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Abstract. Sukmawati S, Ratna R, Sipriyadi, Yunita M. 2023. Characterization and molecular identification of bacteria from mackerel bekasam in Sorong City, Southwest Papua Province, Indonesia. Biodiversitas 24: 4967-4977. Bekasam is traditional food type produced by traditional fermented fish. Microbes that grow through fermentation play an important role in forming the product’s aroma, texture, and overall quality. The study aimed to determine the biochemical characteristic of bacteria from mackerel (Scomberomorus sp.) bekasam in Sorong City and identify bacteria at the molecular level. This research was a descriptive study, which described the results of the characterization of bacteria from fermented mackerel fish and the results of molecular identification to the species level through the PCR (Polymerase Chain Reaction) technique. Then, the DNA sequences were further analyzed using the agarose gel electrophoretic separation method to visualize the bacterial DNA profile. The biochemical characterization of bacterial isolates from mackerel showed that all isolates were negative indole, and eight isolates were positive in reducing nitrate. In comparison, four isolates were negative in reducing nitrate, then all isolates had proteolytic activity except the FST 3.1 and FST 3.2 isolates. Eleven isolates were positive in hydrolyzing fat, and one isolate could not hydrolyze fat. According to the DNA patterns seen in electrophoresis and alignment of the 16 sRNA gene sequences, several types of bacteria had been identified as Bacillus paramycoides strain 2883 FST 1.1, Bacillus paramycoides strain 3665 FST 2.1, Bacillus mobilis strain ICA-144 FST 3.1, Bacillus cereus strain ATCC 14579 FNT 1.1, Bacillus mobilis strain ICA-144 FNT 2.1, and Bacillus cereus strain ATCC 14579 FNT 3.1.

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Section: Discussionmentioning

confidence: 99%

Characterization and molecular identification of bacteria from mackerel bekasam in Sorong City, Southwest Papua Province, Indonesia

SUKMAWATI,

RATNA,

SIPRIYADI

et al. 2023

Biodiversitas

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“…Fish is a source of animal protein that humans need for growth, especially children. Fish protein has various advantages, including a complex amino acid composition, easy to digest and can be consumed by all age groups [3].…”

Section: Introductionmentioning

confidence: 99%

PEMPEK LENJER ORGANOLEPTICS FERMENTED SARDENE (Sardina pilchardus)

Yani,

Idealistuti,

Savitri

et al. 2023

Biotik

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This research was conducted to determine the organoleptic of fermented sardine pempek lenjer. The research was conducted at the Laboratory of the Faculty of Agriculture, University of Muhammadiyah Palembang and the Laboratory of the Faculty of Agriculture, University of Sriwijaya Palembang from October 2021 to April 2022. The research method used a non-factorial randomized block design (RBD) with research factors consisting of 4 levels P0 (without fermentation/control) , P1 (12 hours of fermentation time), P2 (24 hours of fermentation time), P3 (36 hours of fermentation time) were repeated 5 times. The results of the F test on the organoleptic test were followed by the tukey and dunnet tests. Parameter observation is organoleptic test. The results showed organoleptic test; sense of value 4.05; aroma with the highest value 4.10; and the highest value color is 3.80.

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Analysis of Protein Levels of Fermented Sarden Fish Pempek

Cited by 2 publications

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Characterization and molecular identification of bacteria from mackerel bekasam in Sorong City, Southwest Papua Province, Indonesia

Characterization and molecular identification of bacteria from mackerel bekasam in Sorong City, Southwest Papua Province, Indonesia

PEMPEK LENJER ORGANOLEPTICS FERMENTED SARDENE (Sardina pilchardus)

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