Komunitas Mikroba Industri Rajungan Pasteurisasi dan Evaluasi Efektivitas Modifikasi Bahan Sanitasi secara Enzimatik

Abstract

Mutu dan keamanan pangan produk olahan hasil perairan dapat dipengaruhi oleh adanya kontaminasi mikroba. Pengendalian secara metagenomik dilakukan untuk mengidentifikasi seluruh komunitas mikroba. Oleh karena itu, penelitian ini bertujuan mengidentifikasi komunitas bakteri dan jamur pada industri rajungan pasteurisasi dalam kaleng setelah sanitasi dan selama proses produksi serta menentukan efektivitas teknik sanitasi dan modifikasi bahan sanitasi. Prosedur penelitian meliputi pengujian molekuler 16S dan 18S rRNA, pengujian sanitasi modifikasi, Sampel bakteri didominasi philum Proteobacteria, Firmicutes dan Bacteroidota dengan genus Lactococcus dan komunitas jamur didominasi philum Ascomycota dan Basidiomycota genus Candida-lodderomyces_clade. Penambahan enzim tripsin dan klorin pada modifikasi bahan sanitasi menunjukkan efektivitas dengan penurunan OD bakteri Listeria.

The quality and food safety of processed aquatic products can be influenced by microbial contamination. Metagenomic control is carried out to identify the entire microbial community. Control of microbial communities in industrial environments using effective sanitation is necessary to eliminate resistant microbes. Therefore, this study aims to identify bacterial and fungal communities in the pasteurized crab industry in cans after sanitation and during the production process and determine the effectiveness of modified sanitation techniques. Research procedures included sampling, 16S and 18S rRNA molecular testing, modified sanitation testing, and enzyme extraction of tuna viscera. The bacterial samples were dominated by the phylum Proteobacteria, Firmicutes, and Bacteroidota, with the dominant genus being Lactococcus (15.3%). The fungal community was dominated by the phylum Ascomycota and Basidiomycota with the dominant genus Candida-lodderomyces_clade (98.1%). Bacterial and fungal strains have the potential to act as rots, pathogens, and biofilms and are resistant to sanitation techniques. Adding trypsin enzyme, tuna viscera enzyme, chlorine, lactic acid, and citric acid to modified sanitation materials showed effectiveness by reducing the OD of Listeria bacteria