KARAKTERISTIK MIKROBIOLOGI DAN KIMIA INASUA IKAN BABI (RUVETTUS TYDEMANI WEBER) DENGAN DAN TANPA NIRA KELAPA

Ferymon Mahulette; Tri Santi Kurnia

doi:10.31970/pangan.v6i1.41

Ferymon Mahulette Universitas Pattimura
Tri Santi Kurnia IAIN Ambon

DOI: https://doi.org/10.31970/pangan.v6i1.41

Keywords: Inasua Ikan Babi, Histamin, Karakteristik Mikrobiologi, Nira Kelapa

Abstract

Inasua ikan babi (Ruvettus tydemani) adalah produk fermentasi ikan yang sangat digemari masyarakat Teon, Nila, dan Serua (TNS) di Maluku Tengah. Produk fermentasi ini diolah dengan menambahkan garam saja (inasua tanpa nira) atau garam dan nira kelapa (inasua nira). Inasua ikan babi sejak lama dikonsumsi masyarakat TNS tetapi karakteristik mikrobiologi dan kimia produk fermentasi ini belum pernah diteliti. Penelitian ini bertujuan untuk mendeskripsikan karakteristik mikrobiologi dan kimia inasua ikan babi untuk mengetahui kelayakan produk ini sebelum dikonsumsi. Analisis Mikrobiologi menggunakan metode hitungan cawan pada media Nutrient agar (NA), Mannitol Salt Agar (MSA), de Man, Rogosa and Sharpe Agar (MRSA) dan Eosin Methylene Blue Agar (EMBA) sedangkan analisis kimia meliputi uji kadar histamin, Total Volatile Base-Nitrogen (TVB-N), Trimethylamine-Nitrogen (TMA-N), asam lemak bebas dan mineral. Sebanyak 7 isolat ditemukan pada inasua tanpa nira, sedangkan inasua nira hanya ditemukan 6 isolat yang didominasi oleh Staphylococcus dan Bacillus. Kadar TVB-N dan TMA-N inasua tanpa nira sedikit lebih tinggi dibanding inasua nira, sebaliknya kadar histamin dan asam lemak bebas inasua nira lebih tinggi dibandingkan inasua tanpa nira. Secara umum inasua nira memiliki jumlah bakteri patogen lebih sedikit dibandingkan inasua nira, sebaliknya karakteristik kimia inasua tanpa nira lebih aman untuk dikonsumsi dibandingkan inasua nira.

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