STUDI KOMPOSISI ASAM AMINO DAN MIKROFLORA PADA WADI IKAN BETOK
ABSTRACT: The research of
microflora and amino acids component in climbing perch wadi had been done. Aims of this research are to know amino acids
composition in fresh fish and climbing perch wadi; and to know kind of halofilic
bacterial (until genus level) that have a role during climbing perch wadi
fermentation process. Wadi is
tradisional fermentation product of fish
that have fish fermentation specific
aroma with salty taste. Was the
processes by dry pickling in closed chamber with hight concentration salt (≥
25% w/w). The result, arranged component of amino acids in fresh climbing perch
is the same of climbing perch wadi, but
the compositions are decreased during fermentation process. Isolation,
characterization and identification of bacterial were done, obtain three kinds
of bacterial from Acinetobacter, Enterobacteriaceae, and
Brucella genus, and the dominant genus group is Acinetobacter.
Key words: microflora, amino
acid component, wadi, climbing perch
Penulis: Rita Khairina, Iin
Khusnul Khotimah
Kode Jurnal: jppertaniandd060019
