Fermentasi Kecap Ikan dengan Penambahan Starter Campuran Lactobacillus plantarum SK(5) dan Pediococcus pentosaceus BP(20)

Abstract

Fermentasi kecap ikan secara spontan umumnya memerlukan waktu fermentasi yang lama, sehingga diperlukan penelitian yang mampu mempercepat waktu fermentasi. Penelitian ini bertujuan menentukan perubahan karakteristik mikrobiologis dan kimiawi kecap ikan dengan penambahan starter campuran Lactobacillus plantarum SK(5) dan Pediococcus pentosaceus BP(20) yang difermentasi selama 4 bulan. Proses penelitian meliputi penyiapan starter, preparasi ikan selar, dan fermentasi kecap ikan. Hasil penelitian menunjukkan bahwa penambahan starter campuran mampu mempercepat waktu fermentasi kecap ikan, yang ditunjukkan oleh tercapainya nilai maksimum dari total bakteri asam laktat dan total asam tertitrasi yang lebih cepat dibandingkan dengan fermentasi tanpa starter. Kecap ikan dengan dan tanpa penambahan starter campuran pada akhir fermentasi memiliki nilai total bakteri asam laktat 5,98 dan 6,21 log cfu/mL, total mikroba 6,12 dan 6,35 log cfu/mL, nilai total asam tertitrasi 1,66 dan 1,77%, nilai pH 5,33 dan 5,14%, nilai total volatile base 84 dan 115 mg N/100 g, dan kadar garam 20,05 dan 19,86%. Kecap ikan didominasi oleh asam amino essensial (leusin, lisin, valin, dan arginin) dan asam amino non essensial (asam aspartat, asam glutamat, dan alanin).

Spontaneous fish sauce fermentation generally requires a long fermentation time, therefore, research is needed to accelerate the fermentation process. This study aimed to determine the changes in the microbiological and chemical characteristics of fish sauce with the addition of a mixed starter of Lactobacillus plantarum SK(5) and Pediococcus pentosaceus BP(20) fermented for four months. The process of this research included the preparation for the starter, processing of the yellow scad, and fish sauce fermentation. The results showed that the addition of the mixed starter accelerated the fermentation process, as indicated by the earlier attaintment of maximum lactic acid bacteria and total titratable acidityncompared with fermentation without a starter. At the end of fermentation, fish sauce with and without the mixed starter exhibited total lactic acid bacteria values of 5,98 and 6,21 log cfu/mL, total microbial counts of 6,12 and 6,35 log cfu/mL, titratable acidity values of 1,66 and 1,77%, pH values of 5,33 and 5,14, total volatile base contents of 84 and 115 mg N/100 g, and salt contents of 20,05 and 19,86%. The fish sauce was dominated by essential amino acids (leucine, lysine, valine, and arginine) and non-essential amino acids (aspartic acid, glutamic acid, and alanine).