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Volume 10

Number 03
ISSN: 2042-4868
Volume 10 Number 03, 2016
ADVANCE JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 10 Number 03, 2016

CONTENTS ISSN: 2042-4868; e-ISSN: 2042-4876


Sr. Title Page No.
01. Research Progress of Hot Air Drying Technology for Fruits and Vegetables 160-166
Ran Zhao and Tianhao Gao

02. Study on the Model of Soil Water Resources Quantity in Baoding Plain 167-172
Sheng Lili and Cheng Wuqun

03. Enforcement and Credibility of the Safety Certificate of Chinese 173-179


Genetically-Modified (GM) Food Crop
Na Li, Xiang Yu and Michael Pecht

04. Pneumatic Precise Radish Seeder 180-184


Xiaoshun Zhao, Huali Yu, Jinguo Zhang and Bin Zhang

05. Single-phase Energy Metering Circuit Applied in Food System Based on 185-188
ADE7755 Chip
Yu Qiong-Fang, Shi Zhina, Dong Yangmei and Dong Ai-Hua

06. Using SIMULINK to Design and Simulate the Peanut Flattening Rolls 189-193
Tie Ye, Zhi-Wen Lu, Zhi-Guo Zhong, Chong-Nian Qu and Chun-Hua
Ma

07. Design and Implement of Food Enterprise Finance System Based on Big 194-198
Data
Huaying Yao

08. Research on Fruit's Fractal Image Based on the Characteristic Structure of 199-201
Wavelet Coefficients
Xin Zhang and Mianrong Yang

09. The Use of Water Seal Fermentor in Fish Fermentation of Bekasam 202-203
Basuni Hamzah

10. Analysis of a Wireless Local Area Network Based on the Zigbee 204-208
Technology Applied to Agro-food Safety Production and Monitoring
Hongpeng Zhu

11. Study on the Negative Effects of Plants in Urban Green Planning Based on 209-213
the Experts and Public's View
Wenting Wu
ADVANCE JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 10 Number 03, 2016

CONTENTS ISSN: 2042-4868; e-ISSN: 2042-4876


Sr. Title Page No.
12. A Study on the in-situ Purification Technique of Organic Farming Open-pit 214-217
Hydrops
Ji Chunxu, Yang Yongkang, Zhang Yanbin, Kang Tianhe, Ge Haijun
and Wang An

13. Causes Analysis and Countermeasures of Overlapping Food Products 218-221


Processing Regulation-based on Overlapping Products Rights of Food
Products Processing in China
Jianya Gu

14. A Study on Consumer Intentional Behavior of the Promotion of Green Food 222-227
Mark and Green Food Hotel in Taiwan Using Quantiles Regression
Analysis
Ying-Chang Chen

15. Research on In-situ Disposal Technique of Food Production 228-232


Ji Chunxu, Yang Yongkang, Zhang Yanbin, Guo Zefeng and Ge
Haijun
2016
2016
Advance Journal of Food Science and Technology 10(3): 202-203, 2016
DOI: 10.19026/ajfst.10.2053
ISSN: 2042-4868; e-ISSN: 2042-4876
© 2016 Maxwell Scientific Publication Corp.
Submitted: May 16, 2015 Accepted: June 22, 2015 Published: January 25, 2016

Research Article
The Use of Water Seal Fermentor in Fish Fermentation of Bekasam
Basuni Hamzah
Department of Agriculture Technology, Faculty of Agriculture, Sriwijaya University, Jalan Raya
Palembang-Indralaya Km. 32, Ogan Ilir, South Sumatera, 30662, Indonesia

Abstract: Fermentation of fresh water fish using water seal fermentor was studied. In the experiment, 3
concentration of salt were applied, namely, 2, 4 and 6%, respectively. The sample of products was observed every
week until week 4. The result showed that the lowest final pH was at salt concentration of 4%. At the end of
fermentation at concentration of 4%, Lactobacillus plantarum had been predominantly to grow. However, less salt
concentration tended to be less selective of Lactic Acid Bacteria. Probably other than lactic acid bacteria also had
been grown, inhibiting the growth of Lactobacillus plantarum. At the concentration of 6% there was predominantly
growth of Leuconostos mesentroides and less Lactobacillus plantarum had been grown. At low pH such as at salt
concentration of 4%, the pH value was 4.12 will be much more preserved comparing to other two salt
concentrations. The use of water seal fermentor would keep the temperature about 18°C. The temperature which
lower than ambient temperature along with certain salt concentration would be the best way to select LAB
microorganisms.

Keywords: Bekasam, fermented fish, lactic acid bacteria, Lactobacillus plantarum, Leuconostos mesentroides

INTRODUCTION bekasam by consumer decreases. Traditional, local


trader put bekasam fishes in open containers. This
In the province of South Sumatera, Indonesia much explains why contamination by molds occurred in high
of the seasonally available fish is preserved by frequencies and shortened shelf life of bekasam.
fermentation and fermented foods are consumed daily. Several investigations concerning microbiological
Eating large quantity of rice is a cheap source of aspects of bekasam have been carried out. A number of
vegetable protein, amino acids and energy. Therefore, a 28 Lactic Acid Bacteria (LAB) isolates were collected,
vital individual foodstuff is either a salty side dish or a purified and screened as well as partially,
condiment that facilitates rice consumption. Fermented phenotipically identified. They were characterized by
products are well suited for this, since they are simple cell morphologies (cocci or rod), Gram positive and
to produce and cook, have a long shelf life (Caplice and catalase-negative. A differential analysis suggested 5
Fitzgerald, 1999). It is no coincidence that the the genera of predominant LAB namely Lactobacillus,
region where fermented fish products are consumed Streptococcus, Pediococcus, Enterococcus and
overlap with the region of rice cultivation (Essuman, Tetragenococcus (Wijaya et al., 2008).
1992). The term Bekasam is used here to describe the
South Sumatera province has various indigenous product of fresh water that are processed with salt to
traditional fermented food products such as tempoyak, cause fermentation and thereby to prevent putrefaction.
rusip, pedah and bekasam. Bekasam is a fermented fish Although the same phenomenon occurs with salted fish
product using fresh water fishes as main material. product. In the fermentation of Bekasam, fresh water
Cooked rice functions as substrate for the fish is used and addition of some salt usually about
microorganisms, whereas salt is used as selective agent. 10%, the addition also of boiled rice, the put in the big
The anaerobic fermentation takes place, traditionally, at dish made from dried mud earth. In this research, the
least for one week in ambient temperature (Kimizuka fermentation of fish using water seal fermentor, instead.
et al., 1992). The resulting bekasam has the following
superior characteristics, including excellent nutritive MATERIALS AND METHODS
values, typical and pleasant sensory properties and safe
to consume (Rahayu, 2010). Fresh water fish is used as mainly material. Salt is
In the fact, bekasam is consumed by limited people added in the percentage of 2, 4 and 6%, respectively
in a few districs in South Sumatera province. Its surface (w/w basis) and also cooked rice is added as much as
is still smeared by rice rest, gives unhygienic 2%. The water-sealed fermentor set up is shown in
impression. Consequently, the total acceptance of Fig. 1.

This work is licensed under a Creative Commons Attribution 4.0 International License (URL: http://creativecommons.org/licenses/by/4.0/).
202
Adv. J. Food Sci. Technol., 10(3): 202-203, 2016

Fig. 1: Bekasam fermentor with water seal set up

Table 1: pH observations during 4 week fermentation using different than ambient temperature along with certain salt
salt concentrations concentration would be the best way to select LAB
Salt Observation
concentration ---------------------------------------------------------------- microorganisms.
(%) Week 1 Week 2 Week 3 Week 4
2 6.82 6.01 5.91 5.62 CONCLUSION
4 6.15 5.43 4.12 4.12
6 6.05 5.65 5.34 5.03
The use of water seal fermentor along with the
addition of salt concentration of 4% had been the best
Sample of fish fermentation products were taken every way to preserve fish fermentation of Bekasam at least
once a week until 4 weeks. The parameter observed was for 4 weeks with the final pH of 4.12.
pH oh the samples.
REFERENCES
RESULTS AND DISCUSSION
Caplice, E. and G.F. Fitzgerald, 1999. Food
The result of this study is shown in Table 1. The fermentations: Role of microorganisms in food
data showed that all three salt concentration the pH production and preservation. Int. J. Food
decreases as the fermentation continued until week 4. Microbiol., 50: 131-149
Salt concentration of 2% had pH of 6.82 (week 1), 6.01 Essuman, K.M., 1992. Fermented Fish in Africa: A
(week 2), 5, 91 (week 3) and 5.62 (week 4). At salt Study of Processing, Marketing and Consumption.
concentration of 4% had pH of 6.15 (week 1), 5.43 FAO Fisheries Technical Paper No. 329, Rome,
(week 2), 4.12 (week 3) and 5.62 (week 4). And at salt pp: 80.
concentration of 6% had pH of 6.05 (week 1), 5.65 Kimizuka, A., T. Mitsutani, K. Ruddle and N. Ishige,
(week 2), 5.34 (week 3) and 5.03 (week 4). The lowest 1992. Components of fermented fish products.
final pH was at salt concentration of 4%. At the end of J. Food Compos. Anal., 5(2): 152-159.
fermentation at concentration of 4%, Lactobacillus Rahayu, E.S., 2010. Lactic acid bacteria and their role
plantarum had been predominantly to grow. However, in food and health: Current research in Indonesia.
less salt concentration tended to be less selective of Proceeding of the 5th International Conference of
Lactic acid bacteria. Probably other than lactic acid Indonesian Society for Lactic Acid Bacteria (IC-
bacteria also had been grown, inhibiting the growth of ISLAB), November 13.
Lactobacillus plantarum. At the concentration of 6% Wijaya, A., U. Rosidah and R. Pambayun, 2008.
there was predominantly growth of Leuconostos Komposisi bakteri asam laktat asal bekasam dan
mesentroides and less Lactobacillus plantarum had analisis aktivitas bile salt hydrolase. Makalah oral.
been grown. Ay low pH such as at salt concentration of Proceeding of Prosiding Seminar Nasional
4%, the pH value was 4.12 will be much more Perhimpunan Mikrobiologi Indonesia (PERMI).
preserved comparing to other two salt concentrations. Soedirman University, Purwokerto, Indonesia.
The use of water seal fermentor would keep the
temperature about 18°C. The temperature which lower

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