Abstract
Stingray (Dasyatis kuhlii) is a type of by-catch fish that is widely used as a product with economic value, but the handling on board is not paid attention to so that when it is landed the condition of the fish is not fresh. This study aims to determine the effect of lactic acid bacteria (LAB) of shrimp paste products in maintaining the quality characteristics of stingrays by chemical testing, namely pH and TVBN, and microbiological testing, namely TPC. This research was conducted from August to October 2022. In this study, BAL was used which was isolated from shrimp paste and stored for 7 days at a temperature of 25-27 °C and the observation time was on the 2nd, 4th, and 7th day. The results of the pH test showed varied results. 7.99 – 9.17. TVBN test results in 627.33 mgN/100 to 1052.16 mgN/100. The TPC value shows a result of 3.86 x 107 cfu/ml – 6.788 x 108 cfu/ml. The effect of LAB of shrimp paste products in maintaining the quality characteristics of stingrays is less effective at room temperature.
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