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/).
Cite this article
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 -