Ina sua, a fermented salted fish product from central Moluccas

Nara, Selfia Martha; Ijong, Frans Gruber; Suwetja, I Ketut; Onibala, Hens

doi:10.35800/jasm.1.2.2013.7279

Cited by 5 publications

(3 citation statements)

References 1 publication

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“…People tend to use various type of fish that live around the coral reefs as the raw material of inasua processing. The reef fish that was often used to process inasua, such as bobara (Caranx melampygus), parrots (Callyodon cyanognathus), kerong-kerong (Caerio erythrogaster) (Nara, Ijong, et al 2013), and bae (Lutjanus malabaricus) (Nendissa 2013). Processing of inasua also use other reef fish such as beronang (Siganus gutatus), lencam (Lethrinus ornatus), and gurara (Lutjanus vitta) (Mahulette, Mubarik, et al 2018a) (Figure 2).…”

Section: Processing Of Inasuamentioning

confidence: 99%

Processing of Inasua as Local Wisdom from Teon, Nila and Serua Communities in Ceram Island

Mahulette

Kurnia²,

Serpara

et al. 2022

komunitas

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Inasua is a traditionally fermented fish product which is local wisdom of Teon, Nila and Serua (TNS) Communities, Central Moluccas. Inasua processing initially using porkfish (Ruvettus tydemani Weber) as raw material. This fish is rarely found, so the people process inasua using a variety of reef fish. The processing of inasua has been done by the ancestors of the community for a long time, but information about processing this product is very limited. This research aimed to describe the techniques of inasua processing in Waipia, Ceram Island. This research was descriptive qualitative. Data was collected from direct observations in three villages representing three groups of TNS Communities, i.e. Layeni Village (Teonese), Kuralele Village (Nilanese), and Waru Village (Seruans). The processing of inasua was diverse in the three groups of TNS Communities. The people of Teonese usually process of inasua using only salt and salt added coconut sap, while the people of Nilanese using salt only. The people of Seruans usually process inasua using salt only, but some people also added coconut vinegar. This research was expected to conserve of inasua processing culture to support the tourism in Central Moluccas Regency.

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Section: Processing Of Inasuamentioning

confidence: 99%

Processing of Inasua as Local Wisdom from Teon, Nila and Serua Communities in Ceram Island

Mahulette

Kurnia²,

Serpara

et al. 2022

komunitas

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“…Ina sua is a traditional product of wet salt fish fermentation produced by TNS Communities in Central Maluku, Indonesia [3]. The TNS people call this food by various names, for example In manna by the Teon community, Ina sua by the Nila community, and Ina skua by the Serua community.…”

Section: Main Textmentioning

confidence: 99%

Ina sua: The traditional Food Fermentation from Teon Nila Serua, Central of Maluku, Indonesia

et al. 2020

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Traditional fermented food as a special delicacy is one of the elements of culinary diversity found in many regions of Indonesia. This type of food is closely related to the customs and surrounding environment, displaying the characteristics of each region and ethnicity. Maluku is one of the regions located in Eastern Indonesia. Ina sua is a simple and traditional fermented food made from fish using salt as a basic ingredient, commonly eaten at a variety of traditional events in Central Maluku, especially in Teon Nila Serua (TNS). Ina sua is made to be stored and consumed during a time when fish is not available and when there are community activities such as birthdays and traditional events. In making Ina sua, fish are salted with salt granules and stored for a certain time. Therefore, this food is famous for its unique taste produced by the fermentation component. In this article, the origin of Ina sua, its method of preparation, and the scientific perspectives surrounding it are discussed.

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“…One of fermented foods from Indonesia is Inasua made up of fermented fish from Central Moluccas, Indonesia. Inasua is processed using salt coconut sap without any inoculum (Nara et al 2013). The fish species typically used are oil fish (Ruvettus pretiosus Cocco).…”

Section: Introductionmentioning

confidence: 99%

Lipase-producing ability of bacteria from inasua (fish fermented product) from Central Moluccas, Indonesia

Anggriani¹,

Budiarti²,

Mubarik³

2020

Biodiversitas

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Abstract. Anggriani L, Budiarti S, Mubarik NR. 2020. Lipase-producing ability of bacteria from inasua (fish fermented product) from Central Moluccas, Indonesia. Biodiversitas 21: 622-628. One of fish preservation techniques through fermentation is Inasua which occurs spontaneously and involves various types of microorganisms. Isolates from Inasua are believed to have the ability to produce lipolytic enzymes. The purpose of this study was to identify potential bacterial isolates isolated from Inasua and to determine their lipase producing ability. The confirmation test of lipase-producing ability was conducted by inoculating the microbes into media containing Nutrient agar (NA), olive oil, and rhodamin-B. Lipolytic bacteria were detected using a screening method with UV light. From the results, there were 5 isolates of bacteria that showed lipolytic activity as IG 3.1, IG 6, IG 10, IG 12, IG 66. Lipase assay was determined using spectrophotometric method with p-nitrophenyl palmitate (pNPP) as a substrate and titration method with olive oil as a substrate. The enzyme showed maximum activity at pNPP as a substrate. IG 6 and IG 12 gave the highest activity from lipase assay. Growth and production curves were created before partial purification was carried out. The results of the curves showed that the optimum activity of IG 6 and IG 12 were in the stationary phase with value 38.16 U.mg-1 protein and 7.01 U.mg-1 protein, respectively. After ammonium sulfate precipitation, the activity of the lipase IG 6 and IG 12 were found to be 39.65 U.mL-1 and 37.05 U.mL-1, respectively. During optimization, the enzyme showed maximum activity at pH 8/70°C temperature. Molecular identification by using the 16S rRNA gene and phylogenetic analysis showed that isolates IG 6 and IG12 are closely related to Bacillus paramycoides and Bacillus kochii, respectively.

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Ina sua, a fermented salted fish product from central Moluccas

Cited by 5 publications

References 1 publication

Processing of Inasua as Local Wisdom from Teon, Nila and Serua Communities in Ceram Island

Processing of Inasua as Local Wisdom from Teon, Nila and Serua Communities in Ceram Island

Ina sua: The traditional Food Fermentation from Teon Nila Serua, Central of Maluku, Indonesia

Lipase-producing ability of bacteria from inasua (fish fermented product) from Central Moluccas, Indonesia

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