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Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, Kampus IPB Darmaga, Jalan Agatis, Bogor 16680 Jawa Barat Telepon (0251) 8622909-8622906, Faks. (0251) 8622907

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FERMENTATION OF TAMBELO AND ITS PRODUCT CHARACTERISTICS Anwar, Lely Okmawaty; Hardjito, Linawati -; -, Desniar -
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 17 No. 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3111.85 KB) | DOI: 10.17844/jphpi.v17i3.8914

Abstract

Tambelo (Bactronophorus sp.) is a wood borer grouped into mollusc and living in the mangrove logs that have died and suffered from decaying process. Regarding empirical experience of the coastal people of Southeast Sulawesi and some research, it indicates that tambelo has a high nutrition which is so beneficial for human?s health. Tambelo is highly perishable and the usage of it is hardly found so the consumption level is low, therefore fermenting the tambelo is the right way. The objectives of this research are to make fermentated tambelo by using bakasang as a starter and to determine the quality of final product.The value of pH, NaCl concentration, total bacteria, and total lactic acid bacteria (LAB) every week for 4 week were analyzed during fermentation, then the quality of final product were determined based on chemical composition and amino acids. During fermentation pH and NaCl concentration decreased however total bacteria and total lactic acid bacteria (LAB) increased in to two weeks then decreased until the fourth week. Tambelo fermentation has a total protein contents which is higher than the total protein of fresh tambelo and fermentation proses was run perfectly although the level are lower than the total amino acid compotition in fresh tambelo.Keywords: fermentation, mangrove, tambelo