Isolasi dan Identifikasi Mikroflora Indigenous dalam Budu

https://doi.org/10.22146/agritech.9460

Yusra Yusra(1*), Fauzan Azima(2), Novelina Novelina(3), Periadnadi Periadnadi(4)

(1) Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Andalas, Kampus Limau Manis, Padang 25163
(2) Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Andalas, Kampus Limau Manis, Padang 25163
(3) Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Andalas, Kampus Limau Manis, Padang 25163
(4) Jurusan Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Andalas, Padang, 25163
(*) Corresponding Author

Abstract


Budu from is a fermented fi sh product mainly found in the coastal areas such a Pariaman, Tiku and Pasaman, West Sumatera. Budu is normally made from bigger sized marine fi sh such as Spanish mackerel (Scomberomorus guttatus). The aims of this research were to determine the type of indigenous microfl ora contained in budu. The material used in this study was budu derived from small scale domestic factory in West Sumatera (Sirah river and Gasan district Padang Pariaman and Sasak district Pasaman). Experimental method was used and was descriptively analyzed. Identification was conducted on the morphological and biochemical characteristics of bacteria. It was found 138 bacteria colonies as morphologically and biochemichal grouped into two genus namely Bacillus and Micrococcus (Bacillus sphaericus, Bacillus polymyxa, Bacillus cereus, Bacillus pantothenticus and Micrococcus lactis).

ABSTRAK

Budu merupakan produk fermentasi ikan yang diproduksi di daerah pesisir Kabupaten Padang Pariaman, Agam dan Pasaman. Budu biasanya terbuat dari ikan pelagis yang berukuran besar dan memiliki daging putih, seperti ikan Tenggiri (Scomberomorus guttatus). Penelitian ini bertujuan mengetahui jenis mikrofl ora indigenous yang terdapat pada budu. Materi yang digunakan dalam penelitian ini adalah ikan budu yang berasal dari tiga pengolah yakni Sungai Sirah dan Gasan Gadang yang terletak di Kabupaten Padang Pariaman dan dari daerah Sasak Kabupaten Pasaman Propinsi Sumatera Barat. Metode penelitian yang digunakan dalam penelitian ini adalah metode eksperimen. Identifi kasi yang dilakukan meliputi karakteristik morfologi dan biokimia bakteri. Ditemukan sebanyak 138 koloni bakteri yang secara morfologi dan biokimia dikelompokkan  ke dalam dua genus yakni Bacillus dan Micrococcus (Bacillus sphaericus, Bacillus polymyxa, Bacillus cereus, Bacillus pantothenticus dan Micrococcus lactis).


Keywords


Isolation; identification; indigenous microfl ora; fermentation; budu

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DOI: https://doi.org/10.22146/agritech.9460

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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