Umami, Sri Sofiati (2020) Bacterial pollution of a traditional terasi, shrimp paste rebon (mysis relicta). Advances in Social Science, Education and Humanities Research, 408. pp. 142-146. ISSN ISBN 978-94-6252-912-0 ISSN 2352-5398

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Abstract

Terasi is a fermented shrimp or fish or a mixture of both with salt. It is commonly used as cooking ingredient to make food more delicious. However, people are less informed on bacterial contamination on processed of Terasi that made by traditional household. This study was conducted to examine physical, biochemical and microbiology characteristic contained in Rebon shrimp paste and identify bacteria in the process of producing it. Three samples of Terasi were collected from different Districts in East Lombok. Six bacteria were screen and isolated by culture on Nutrient Agar Plate and grouped based on phenotypic, physiologic and biochemical characteristics. This study revealed that consisted bacteria of Terasi fermentation were identified as Bacillus brevis, Bacillus polymyxa, Bacillus megaterium, and Staphylococcus aureus.

Item Type:	Article
Uncontrolled Keywords:	rebon shrimp paste; bacterial pollution; traditional food
Subjects:	06 BIOLOGICAL SCIENCES > 0605 Microbiology > 060501 Bacteriology
Divisions:	Fakultas Tarbiyah dan Keguruan > Jurusan Pendidikan Ilmu Pengetahuan Alam
Depositing User:	Yunita Lestari S.Adm, M.Sos
Date Deposited:	07 Jan 2022 07:40
Last Modified:	04 Oct 2022 04:07
URI:	http://repository.uinmataram.ac.id/id/eprint/801

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