ISOLASI DAN IDENTIFIKASI BAKTERI DARI PRODUK FERMENTASI TELUR IKAN TAMBAKAN (Helostoma temminckii C.V)
ABSTRACT: Kissing gourami
fish roes is a traditional
salt fermented fish
product widely consumed
in east Kalimantan. This
product is still
made traditionally by
applying spontaneous fermentation
with added salt. This
research aimed to
isolate and identify
bacteria found in
fermented kissing gourami fish
roes. The research
consists of three
steps: producing, isolating
and bacteria-identifying. In this
research kissing gourami fish roes has been fermented for one year so that fish
roes fermented can
be obtained. Those
colonies were isolated
and preserved using
tryptic soy agar (TSA)
media and determined
using BBL Crystal
method. The results
described 5 (five) different colony
of bacteria grew
dominantly. The bacteria
were identified as Bacillus megaterium, Leifsonia aquatica,
Corynebacterium propinquum and Lysinibacillus sphaericus.
Keywords: fermentation,
isolation, identification, kissing gourami fish roes
Penulis: RAFITAH HASANAH
Kode Jurnal: jpperikanandd130006
