Abstract
Bakasang laor is one of the traditional fermented fishery products in Maluku, Indonesia. There are two types of bakasang laor, i.e. with and without vinegar. The microbiological research of bakasang processed use laor as raw material has never been done before. The research aimed to analyze the microbiological quality and proximate composition of two types of bakasang laor. The proximate composition can determine the nutritional value of this product for consumption by the community. The sample of bakasang laor was taken from traditional producer in Latuhalat village, Ambon. The total number of halotolerant and coliform bacteria in bakasang laor without vinegar were 1.7x106 CFU/g and 4.1x106 CFU/g, respectively, while the total of lactic acid bacteria in bakasang laor with vinegar was 6.0x106 CFU/g. The carbohydrate, protein, fat and ash contents of bakasang laor with vinegar was higher than bakasang laor without vinegar. The carbohydrate, protein and fat contents of bakasang laor with vinegar were 19.64 %, 16.23 %, and 2.42 %, respectively. Generally, microbiological quality and proximate composition of bakasang laor with vinegar was better than bakasang laor without vinegar. The bacteria that play a role in fermentation can be used as a starter in the fermentation of various food products. The results of this research to improve the quality of this fermentation product in the future.
Highlights
Fishery product is the main source of protein consumed by people in Maluku
The proximate analysis was conducted in the Integrated Laboratory of IPB University
Processing of Bakasang Laor The bakasang laor used in this study was taken from traditional producer in Latuhalat village, Ambon Island consisting of bakasang laor NV and bakasang laor V
Summary
Fishery product is the main source of protein consumed by people in Maluku. One of the fishery product in this area is laor, a colony of sea worms that swarming periodically in March and April in Maluku Seas (Figure 1a). One of the laor preservation techniques with fermentation is called bakasang laor (Figure 1b), a local wisdom of Maluku communities This product is used as a food reserve during lean times. Bakasang is processed using viscera of cakalang fish (Katsuwonus pelamis, Lin) as raw material and it is a traditional food consumed by the people in Maluku and North Sulawesi (Purwaningsih et al, 2013), while bakasang laor is processed using laor worm and only consumed by people in Maluku This fermented product is very popular in the community. Bakasang laor processing in Ambon Island usually only uses salt, whereas in Uliaser Islands usually uses salt, vinegar, and certain spices Both have distinct sensory characteristics and different shelf life. A microbiological quality and proximate analysis o bakasang processed using laor as raw material has never been done, even though this fermented product has been consumed for a long time by the community. The proximate analysis was conducted in the Integrated Laboratory of IPB University
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