Pelatihan Online Pembuatan Makanan Fermentasi Wadi

ABSTRAKSalah satu penerapan proses fermentasi terjadi pada produk perikanan. Wadi merupakan hasil fermentasi ikan yang banyak sekali diminati oleh masyarakat Kalimantan Selatan. Wadi merupakan salah satu proses fermentasi ikan atau daging secara tradisional yang berbentuk ikan utuh semi basah, berwarna agak hitam (mendekati warna ikan segar), bertekstur liat dengan aroma ikan khas fermentasi serta mempunyai cita rasa yang asin. Wadi memiliki waktu simpan yang lama sekitar 6 sampai 12 bulan. Kurangnya keterampilan dalam pengolahan wadi mengakibatkan wadi tidak bisa tahan lama sehingga wadi menjadi cepat busuk. Selain itu, belum ada wadi kemasan yang beredar dipasaran sehingga untuk masyarakat luar Kalimantan Selatan sulit untuk mendapatkan produk wadi ini. Pelatihan ini menggunakan metode ceramah, diskusi, tanya jawab serta demonstrasi atau praktek secara daring/online. Pelatihan ini menghasilkan pengetahuan dan pemahaman yang baik bagi peserta pelatihan. Hal ini dapat dilihat dari antusias peserta pelatihan dalam sesi diskusi dan tanya jawab untuk mencari informasi yang lengkap mengenai teknik fermentasi serta pelatihan dalam pembuatan wadi. Kata kunci: Fermentasi, Wadi, Pelatihan Online ABSTRACTOne of the processes of applying the fermentation process occurs in fishery products. Wadi is a fermented fish product that is in great demand by the people of South Kalimantan. Wadi is one of the traditional fish or meat fermentation processes in the form of semi-wet whole fish, slightly black (close to the color of fresh fish), clay texture with a distinctive fermented fish aroma, and has a salty taste. Wadi has a long shelf life of about 6 to 12 months. Lack of skills in wadi processing resulted in wadi not being able to last long so that the wadi rotted quickly. In addition, there is no packaged wadi on the market so it is difficult for people outside South Kalimantan to get this wadi product. This training uses lecture, discussion, question and answer methods as well as online demonstrations or practice. This training resulted in good knowledge and understanding for the participants of the wadi making training. This can be seen from the enthusiasm of the training participants in the discussion and question and answer sessions to seek complete information about fermentation techniques and training in wadi making. Keywords: Fermentation, Wadi, Online Training

Effect of fermented fish tonic on the growth and yield of Glycine max. (L)

Fermented fish tonic (FFT) help to provide complex arrays of macro and micro nutrients and minerals. The present study was conducted to find out the effect of Fermented fish tonic on the growth and yield of Glycine max. (L) .The experimental design was Completely Randomized Design (CRD). Five treatments were defined with five replications viz. T1: Distilled water (Control), T2: 10, T3: 20, T4: 50 and T5: 100%. FFT. All the other management practices were followed uniformly. Growth and yield parameters were measured and analysed statistically using ANOVA test and means were compared with DMRT. Results proved that, application of 20% FFT significantly increased the plant height (9.6%), chlorophyll content (23.02%), number of leaves (43.66%), leaf area (65%), number of nodules (74.35%), and the total yield (75.28%) compared to the control plants. Therefore, this experiment concluds that application of 20% FFT increases the growth and yield on Glycine max. (L)

The effect of rice types on chao properties during fermentation

Chao is a typical Indonesian dish from Pangkep Regency that is relatively unknown to the general public. Chao is made from fermented fish, which is subsequently fermented with rice. Chao has the properties of pasta-like, light-brown color, unique flavor, slightly acidic and salty taste. Pangkep communities typically use chao as a seasoning, condiment ingredient, or as a side dish. Due to the product's attractive features, which resemble stale food, make it less appealing to consumers. It necessitates innovation and processing technologies in order to improve the quality of Chao products. This research this study aimed to find out the effect of rice variations including white rice, red rice and black rice on the characteristics of Shrimp Chao during fermentation. The testing parameters in this study were total Lactic Acid Bacteria (LAB), total lactic acid, pH, and organoleptic. The highest LAB growth was found in the red rice that is 7.67 log cfu/g with the lowest pH value of 6.02 and the highest lactic acid content (1.8%). The best organoleptic test results own by white rice-based shrimp chao with preference average score of 3.85 and red rice 3.78 which imply “like” in organoleptic scale scoring.

Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance

The cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian food industries. The 18 fermented fish products derived through this process as well as the associated micro-flora and nutritional composition have been focused. This review aims to update the process of green conversion biomass into value-added food products for a more sustainable future. Fish products are classified based on the substrate and source of the enzymes used in fermentation, which includes the three types of technology processing discussed. According to the findings, these fermented fish contain a plethora of beneficial microbiota, making them a valuable source of probiotics that may confer nutritional and health benefits. Bacillus (12 products), Lactobacillus (12 products), Micrococcus (9 products), and Staphylococcus (9 products) were the most common bacterial genera found in 18 fermented fish products. Consuming fermented fish products is beneficial to human health due to their high levels of carbohydrate, protein, fat, and lactic acid. However, biogenic amines, which are produced by certain bacteria as a by-product of their catabolic activity, are a significant potential hazard in traditionally fermented fish.

Lipase Addition Promoted the Growth of Proteus and the Formation of Volatile Compounds in Suanzhayu, a Traditional Fermented Fish Product

This work investigated the effect of lipase addition on a Chinese traditional fermented fish product, Suanzhayu. The accumulation of lactic acid and the decrease of pH during the fermentation were mainly caused by the metabolism of Lactobacillus. The addition of lipase had little effect on pH and the bacterial community structure but promoted the growth of Proteus. The addition of lipase promotes the formation of volatile compounds, especially aldehydes and esters. The formation of volatile compounds is mainly divided into three stages, and lipase had accelerated the fermentation process. Lactobacillus, Enterococcus and Proteus played an important role not only in inhibition of the growth of Escherichia-Shigella, but also in the formation of flavor. This study provides a rapid fermentation method for the Suanzhayu process.

Jambal roti characteristics: a traditional fermented fish from Rembang, Central Java

Jambal roti is a fermented fish product, commonly found in some regions in Java Island, Indonesia, such as Pekalongan, Cilacap, Pangandaran, Rembang, and along the northern coast. The raw sea catfish (Arius thalassinus) were traditionally processed by salting (salt amounting to 30% of the fish weight) then sun-drying. This study examined the microbiological and chemical characteristics of jambal roti produced in the Rembang Regency. Samples were taken from artisanal jambal roti producers during the making process. The proximate and chemical (final product of jambal roti) test results showed that the aw (0.723) and salt contents (18.166%) of the samples met the SNI 2721:2009, but the water (48.534%), ash (18.022%), and dissolved protein contents (5.494%) were above their allowable levels. The microbial analysis revealed that despite the absence of Escherichia coli and Salmonella spp. in the product, the total aerobic bacteria (APC) (6.6×102 CFU/g) and yeast and mold contamination (1.4×103 CFU/g) found in the samples were above the standards.

Correlation between the bacterial community and flavour of fermented fish

Common carp is a fish species of economic importance in China; traditionally it is mostly salt-fermented. In the fermenting process, the bacterial community of spontaneously fermented fish is important for its flavour and quality. However, very few studies have been conducted about the relationship between bacterial community and development of flavour involved in the salt-fermentation of carp. Therefore, we explored this relationship by determining the flavour components, including amino acids, and changes in volatile flavour and bacterial metabolite. Samples were taken during fermentation on the days 0, 10, 20, 30, 40 and 50. The second-generation 16S recom-binant DNA (rDNA) sequencing was performed to analyze the composition of bacteria. Contents of amino acids were determined by reverse-phase high-performance liquid chromatography combined with ultraviolet detection. The volatile components were analyzed with solid-phase microextraction–gas chromatography-mass spectrometry. Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, and Staphylococcus were the dominant bacteria. The bidirectional orthogonal partial least squares approach was used to analyze the correlation between bacterial succession and flavour component dynamics. This study would help to better understand the role of bacteria in the fermented fish meat flavour and support the industrial production of fermented fish.

Extraction of Collagen Through Fish Waste Fermentation Optimization and Its Cytotoxic Studies on HaCaT Cell Line

More than 800 million tons of fish are utilizing in a year and 25-30% become waste. The waste amount is beneficial source for extraction of collagen. But procedure of extraction is still to be optimized. The current study was designed to extract collagen from fish through fish waste fermentation under various conditions. For collagen extraction we did lactic acid fermentation in which yogurt and Dough bacteria was added with fish sample and placed it in incubator at 30ºC for one month. In yogurt and dough culture have at least 10 type of lactic acid bacterial species. After every week we check PH of each sample and take soup of that sample. After centrifugation of that sample’s TCA (Trichloroacetic acid) precipitation was done of yogurt and dough sample and kept at -20ºC. then did SDS-PAGE) using 6% resolving and 5% stacking gel of already stored sample. Then HaCaT cells (1 × 104 cells/well) were cultured in 96-well flat-bottom culture plates and treated with appropriate doses of FFCP (fermented fish collagen peptide) for 24 and 48 hours.The SDS-PAGE revealed that the collagen protein of fish had doublet pattern for α1 and α2 chains at corresponding to 145 kDa and 132 kDa respectively. The density for α1 twice as compared to α2. Our result agrees that The fish collagen consists mostly of α-chain as well as little amount of inter and intra molecular cross-linked components of α-chains; b (dimmer) and c (trimer). Different biochemical tests were done for identification of lactic acid bacteria catalase positive, citrate positive, urease negative. Our fermented fish collagen and peptides mixture were test for cellular cytotoxicity and proliferative effect on HaCaT cells. Current result shows that fermented extracted collagen are nontoxic and induce the proliferation of HaCaT cells. Current study is supported by various studies that revealed the medical application of fish extracted collagen as underline.