Depik (Rasbora tawarensis) is a typical endemic fish of Lake Laut Tawar in Central Aceh Regency, Indonesia. Local people process depik fish into fresh, dried and fermented forms. Femented depik fish called belacan depik, which is one of favorite food by local community. However, research on the quality of depik belacan and the microorganisms involved in its fermentation is still very limited. This research is an exploratory laboratory research that aims to analyze the quality of fermented depik fish and its microoganism population. The parameters analyzed consisted of nutritional analysis in the form of proximate analysis (moisture, ash, protein, fat and fiber content) and microbiological analysis through total plate count (TPC) analysis of total mesophilic bacteria, lactic acid bacteria and fungi. The results showed that fermented depik fish had moisture content of 45.56 ±0.23%, protein 22.06 ±0.95%, fat 4.33 ±0.27%, ash 10.83 ±0.43% and fiber 1.58 ±0.11%. The population of microorganisms was dominated by mesophilic bacteria, followed by fungi and lactic acid bacteria. The presence of a population of depik belacan microorganisms is expected to be the basis for further research to characterize and identify microorganisms involved in depik fish fermentation.
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CITATION STYLE
Murlida, E., Nilda, C., & Muzaifa, M. (2022). Chemical Analysis and Microbial Population of Belacan Depik, Fermented Fish Product of Rasbora tawarensis. In Proceedings of the International Conference on Tropical Agrifood, Feed and Fuel (ICTAFF 2021) (Vol. 17). Atlantis Press. https://doi.org/10.2991/absr.k.220102.018