PERUBAHAN KANDUNGAN MIKROFLORA AKIBAT PENAMBAHAN STARTER Pediococcus acidilactici F-11 DAN GARAM SELAMA FERMENTASI PEDA

Rinto

Abstract: Peda is one of traditional fermented fish product. The addition of culture starter gives effect towards fermentation process. The purpose of this research was to know has present of microflora / microorganisms during fish fermentation by Pediococcus acidilactici F-11 as a starter. Peda was processed from Indiana mackerel fish (Rastrelliger neglectus) with different salt concentrations i.e. 20%, 25%, and 30%, with P. acidilactici F-11 was used as a starter. Batch without starter was used as a control. The result showed that peda with P. acidilactici as starter can decreased coliform number to 2 log cycles from 1,3 x 106 to 1,7 x 104 CFU and reduced histamine forming bacteria to 3 log cycle from 1,2 x 106 to 3,8 x 103 CFU in start of fish fermentation process, but in the end of process, the numbers of bacteria was not different, so P. acidilactici F-11 as starter was effective used in start of fish fermentation process.