Bacterial Pollution of a Traditional Terasi, Shrimp Paste Rebon (Mysis relicta)

DOI

10.2991/assehr.k.200220.026How to use a DOI?

Keywords

Rebon shrimp paste, bacterial pollution, traditional food

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.

Copyright

© 2020, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Affan Gaffar
AU  - Sri Sofiati Umami
AU  - Dadan Supardan
PY  - 2020
DA  - 2020/02/25
TI  - Bacterial Pollution of a Traditional Terasi, Shrimp Paste Rebon (Mysis relicta)
BT  - Proceedings of the 2nd International Conference on Islam, Science and Technology (ICONIST 2019)
PB  - Atlantis Press
SP  - 142
EP  - 146
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.200220.026
DO  - 10.2991/assehr.k.200220.026
ID  - Gaffar2020
ER  -