Karakteristik Silase Jeroan Ikan Mas dengan Penambahan Starter Lactobacillus plantarum SK(5) dan Pediococcus pentosaceus BP(20)

Abstract

Silase adalah produk cair yang dapat dibuat melalui proses fermentasi spontan dan starter. Penelitian ini bertujuan untuk menentukan karakteristik mikrobiologis dan kimiawi selama fermentasi silase jeroan ikan mas secara spontan dan dengan penambahan starter L. plantarum SK(5) dan P. pentosaceus BP(20). Fermentasi dilakukan selama 15 hari (H0, H5, H10, dan H15) dan data yang dianalisis meliputi total bakteri asam laktat (BAL), kadar total asam tertitrasi (TAT), dan nilai pH. Silase jeroan ikan mas spontan memiliki total BAL 7,85 - 9,11 cfu/mL, kadar TAT 0,32%-1,54%, dan nilai pH 6,07-4,28. Silase jeroan ikan mas menggunakan starter memiliki total BAL 8,07 – 9,29 cfu/mL, kadar TAT 0,68%- 1,97%, dan nilai pH 6,07-4,18. Total asam amino pada silase jeroan ikan mas spontan memiliki nilai yang lebih tinggi dari pada silase jeroan ikan mas menggunakan starter. Asam amino tertinggi pada kedua perlakuan yaitu asam glutamat, asam aspartat dan lisin.

Silage is a liquid product that can be made through spontaneous and starter fermentation processes. This study aimed to determine the microbiological and chemical characteristics during spontaneous fermentation of carp offal silage and with the addition of L. plantarum SK(5) and P. pentosaceus BP(20) starters. Fermentation was carried out for 15 days (H0, H5, H10, and H15) and the data analyzed included total lactic acid bacteria (LAB), total titratable acid (TAT) levels, and pH values. Spontaneous carp offal silage had total LAB of 7.85-9.11 cfu/mL, TAT levels of 0.32%-1.54%, and pH values of 6.07-4.28. Silage of carp offal using starter had total LAB 8.07-9.29 cfu/mL, TAT levels of 0.68%-1.97%, and pH values of 6.07-4.18. Total amino acids in spontaneous carp offal silage had a higher value than carp offal silage using starter. The highest amino acids in both treatments were glutamic acid, aspartic acid and lysine.