Pemanfaatan bakteri asam laktat dari pekasam tradisional sebagai kultur starter untuk pekasam skala laboratorium : Application of lactic acid bacteria from traditional pekasam as a starter culture for laboratory-scale pekasam

Abstract

Pekasam is one of the traditional fish-based foods made by fermentation. Traditionally, pekasam is made by spontaneous fermentation, so it has inconsistent characteristics. This study aims to determine lactic acid bacteria (LAB) isolates from traditional pekasam as starter cultures for laboratory-scale pekasam fermentation. Traditional pekasam samples were obtained from three pekasam artisans from Sambas Regency, West Kalimantan (SB1, SB2, and SB3). The isolation of LAB from the three pekasam samples resulted in the acquisition of 34 isolates. Isolates have a round shape, flat edges, and a convex surface. Colonies found consisted of 32 milky white colonies and 2 yellowish white colonies. The isolates were gram-positive, with 31 bacillus-shaped cells and 3 coccus-shaped cells. Six LAB isolates selected from proteolytic and hemolytic testing were SB1.1, SB1.5, SB2.4, SB3.1, SB3.2, and SB3.8. Based on the proteolytic index value, three isolates (SB1.1, SB1.5, and SB2.4) were selected as starter cultures in the manufacture of laboratory-scale pekasam. The results indicated that the addition of starter culture in making pekasam had a significant effect on the ash, protein, fat, and fiber content of pekasam produced but had no effect on the moisture content of pekasam. The ash content of laboratory-scale pekasam was 7.12-7.32%, protein 12.68-13.07%, fat 5.43-8.80%, carbohydrate 6.97-10.45%, fiber 7.58-7.90%, energy 143.85-162.18 cal/100 g, and water 55.87-56.4%.Pekasam merupakan salah satu makanan tradisonal yang berbahan dasar ikan yang dibuat dengan proses fermentasi. Pembuatan pekasam secara tradisional dilakukan dengan fermentasi spontan sehingga mempunyai karakteristik yang tidak konsisten. Penelitian ini bertujuan menentukan isolat bakteri asam laktat (BAL) dari pekasam tradisional sebagai kultur starter untuk fermentasi pekasam skala laboratorium. Sampel pekasam tradisional diperoleh dari tiga perajin pekasam asal Kabupaten Sambas Kalimantan Barat (SB1, SB2 dan SB3). Hasil isolasi BAL dari ketiga sampel pekasam diperoleh 34 isolat. Isolat memiliki bentuk bulat, tepian rata, dan permukaan cembung. Koloni yang ditemukan terdiri atas 32 koloni berwarna putih susu dan 2 koloni berwarna putih kekuningan. Isolat merupakan gram positif, 31 sel berbentuk basil dan 3 sel berbentuk kokus. Isolat BAL yang terseleksi dari pengujian proteolitik dan hemolitik ada 6 isolat, yaitu SB1.1, SB1.5, SB2.4, SB3.1, SB3.2 dan SB3.8. Berdasarkan nilai indeks proteolitik dipilih tiga isolat (SB1.1, SB1.5, dan SB2.4) sebagai kultur starter dalam pembuatan pekasam skala laboratorium. Hasil penelitian menunjukkan penambahan kultur starter dalam pembuatan pekasam berpengaruh nyata terhadap kadar abu, protein, lemak, dan serat pekasam yang dihasilkan, namun tidak berpengaruh terhadap kadar air pekasam. Kadar abu pekasam skala laboratorium adalah 7,12-7,32%; protein 12,68-13,07%; lemak 5,43-8,80%; karbohidrat 6,97-10,45%; serat 7,58-7,90%, energi 143,85-162,18 kal/100g, dan air 55,87-56,4%