| dc.description.abstract | Bekasam is one of fermentated fi sh products which it taste acid and highly contain lactic acid bacteria (LAB). Bekasam processing generally is using raw material freshwater fi sh to addition of salt and carbohydrate sources, as to rice and “tapai”, with peroid of fermentation 4-10 days. Th is research aimed to know the chemical and microbiological changes during fermentation and isolation of producer acid bacteria and to characterize bekasam fermentation process. Th is research comprised of bekasam processing (peroid of the fermentation 10 days), analysis the chemical and microbiological of changes during the fermentation (observed pH, total titratable of acid, salt content, total viable count (TVC), total of producer acid bacteria and isolation of producer acid bacteria and its characterization). During the fermentation process (10 days), the value of pH, salt content, log TVC decreased and total titratable of acid increased, while total of producer acid bacteria increased from raw material to during 6 days of fermentation, then decreased aft er 6 days to 10 days of fermentation. Total isolates of producer acid bacteria were 29 isolates, which all of isolates constitute Gram-positive bacteria and mostly the cell shape were bacil and coccus, 6 isolates were non motil, 23 isolates were no endospore, 19 isolates were negative katalase, 10 isolates were negative oxidase, and 7 isolates were positive proteolitic. Based on caharacterization can be concluded that lactic acid bacteria were found of 29 isolates which it presumable to contribute during fermentation process of common carp bekasam. | id |
