Abstract
Based on the raw materials, inasua consists of two types namely inasua with sap and inasua without sap. Research of inasua with sap has never been done and considered as the novelty of this research. The sensory characteristics and shelf life of two types of inasua were different. The research aims to analyze the microbiological and physicochemical characteristics of two types of inasua during fermentation. The microbiological analyzes include the total number of bacteria and lactic acid bacteria, while physicochemical analyzes include temperature, pH, water activity, proximate analysis, salt, alcohol, histamine, amino acids and fatty acids contents. The total number of bacteria and lactic acid bacteria has decreased during fermentation. At the end of the fermentation the total number of bacteria and lactic acid bacteria inasua with sap were 3.2x107 CFU/g and 3.0x107 CFU/g, while inasua without sap were 5.4x105CFU/g and 3.5x105 CFU/g, respectively. The moisture, protein, alcohol contents and water activity decreased, otherwise the salt, fat, ash, amino acids, and fatty acids contents increased during fermentation. Generally, microbiological and physicochemical characteristics of inasua with sap was better than inasua without sap. The results of this research to improve the quality of this fermentation product in the future.
Highlights
Inasua is a traditionally fermented fish produced by the communities in Teon, Nila and Serua (TNS) Islands, Maluku, Indonesia
The inasua used in this research was taken from traditional producer in Layeni village, Sub district of Teon, Nila and Serua-Waipia, Ceram Island consisting of producer of inasua-S and inasua-NS
The high content of carbohydrates in inasua with sap caused the addition of coconut sap at the beginning of fermentation, but the carbohydrate content decrease rapidly at the end of fermentation because most of the carbohydrate, especially those from coconut sap have been degraded into organic acids and alcohols by microbes that play a role in fermentation
Summary
Inasua is a traditionally fermented fish produced by the communities in Teon, Nila and Serua (TNS) Islands, Maluku, Indonesia. When coconut sap is difficult to obtain, it is processed by adding salt only with known as inasua with sap (designated as inasua-S) and inasua without sap (designated as inasua-NS). Both of these fermented products have different sensory characteristics. Fermentation of inasua-NS has similarities with the common fish fermentation, while fermentation of inasua-S is soaked in salt solution mixed with sap. This causes both of these fermented fish have different physicochemical characteristics, especially moisture, salt and carbohydrate contents. The result of the research can be used to improve the quality of inasua
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