ISOLASI DAN KARAKTERISASI BAKTERI PROTEOLITIK ASAL TERASI IKAN SELUANG (Stolephorus sp.)

Authors

  • Yulia Oktavia Program Studi Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan dan Perikanan, Universitas Maritim Raja Ali Haji, Tanjungpinang, 29115, Indonesia
  • Shanti Dwita Lestari Program Studi Teknologi Hasil Perikanan, Fakultas Pertanian, Universitas Sriwijaya, Indralaya, 30862, Indonesia
  • Susi Lestari Program Studi Teknologi Hasil Perikanan, Fakultas Pertanian, Universitas Sriwijaya, Indralaya, 30862, Indonesia
  • Ace Baehaki Program Studi Teknologi Hasil Perikanan, Fakultas Pertanian, Universitas Sriwijaya, Indralaya, 30862, Indonesia
  • Dwiky Satya Kusuma Program Studi Teknologi Hasil Perikanan, Fakultas Pertanian, Universitas Sriwijaya, Indralaya, 30862, Indonesia

DOI:

https://doi.org/10.31629/marinade.v5i02.4943

Keywords:

anchovy, fermentation, proteolytic, Stolephorus sp.

Abstract

Anchovy is one type of processed fishery product in Indonesia that is made through a fermentation process. The fish paste fermentation process utilizes the activity of hydrolytic bacteria present in the raw materials. These bacteria can produce hydrolytic enzymes capable of hydrolyzing complex molecules into simple ones. This study aims to isolate proteolytic bacteria and determine the character of the bacterial isolates obtained. The test results were analyzed descriptively. The test parameters carried out were determining the proteolytic index, colony and cell morphology tests, and biochemical tests.  4 bacterial isolates had proteolytic activity, namely PT1, PT2, PT3, and PT5. Based on biochemical tests, the PT2 isolate was suspected to be proteolytic lactic acid bacteria.

 

 

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Published

2022-10-31

Issue

Vol. 5 No. 02 (2022): Marinade

Section

Articles

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