Kelimpahan dan Karakteristik Bakteri Coliform dalam Bakasang Sia-sia (Sipunculus nodus L)

Ferymon Mahulette; Chelsia Venjelin  Lesbassa; Mery Pattipeilohy

doi:10.26740/lenterabio.v13n1.p160-166

Authors

Ferymon Mahulette Universitas Pattimura
Chelsia Venjelin Lesbassa
Mery Pattipeilohy

DOI:

https://doi.org/10.26740/lenterabio.v13n1.p160-166

Keywords:

borassus vinegar, citrus liquid, fermentation, preservative, Sipunculus nodus

Abstract

Bakasang sia-sia is a fermented product made from peanut worms (Sipunculus nodus) which is processed by the people of the Tanimbar Islands, Maluku. Uncontrolled processing allows the presence of coliform bacteria in this local food product. Preservatives added in the processing of bakasang sia-sia are very diverse. This study aimed to isolate and characterize coliform bacteria from bakasang sia-sia which is processed using different preservatives. Coliform bacteria were enumerated and isolated using Lactose broth (LB) and Eosin methylene blue agar (EMBA) media respectively, then characterized macroscopically and microscopically. Determination of the number of coliform bacteria using the Most probable number (MPN) method in a series of 3 tubes. The results showed that the number of coliform bacteria in bakasang sia-sia processed using salt and citrus liquid was 210 MPN/g, higher than bakasang sia-sia using borassus vinegar which only reached 28 MPN/g. It is suspected that the coliform bacteria found in bakasang sia-sia belong to the genera Escherichia, Enterobacter, and Citrobacter. Bakasang sia-sia needs to be optimized for processing in a controlled fermentation to improve the quality of this local food product in the future.

References

Adegun BR, Oluduru AO dan Aregbesola OA, 2019. Isolation and Molecular Characterization of Citrobacter Species in Fruits and Vegetables Sold for Consumption in ILE-IFE, Nigeria. Scientific African; 6: 1-10.

Biji KB, Ravishankar CN, Venkateswarlu R, Mohan CO dan Gopal TKS, 2016. Biogenic Amines in Seafood: A Review. Journal of Food Science and Technology; 53: 2210-2218.

Chen H, Chen T, Giudici P dan Chen F, 2016. Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms. Comprehensive Reviews in Food Science and Food Safety; 00: 1-15.

Ema FA, Shanta RN, Rahman MZ, Islam MA dan Khatun MM, 2022. Isolation, Identification, and Antibiogram Studies of Escherichia coli from Ready-to-eat Foods in Mymensingh, Bangladesh. Veterinary World; 15: 1497-1505.

Fadhila MF, Wahyuningsih NE dan Yusniar HD, 2015. Hubungan Higiene Sanitasi dengan Kualitas Bakteriologis pada Alat Makan Pedagang di Wilayah Sekitar Kampus Undip Tembalang. Jurnal Kesehatan Masyarakat; 3(3): 769-776.

Fatimah F, Tungadi JM, Kamu VS, Gugule S, Kaurong PA dan Tallei TE. 2019. Processing Optimization of Bakasang from Skipjack Fish (Katsuwonus pelamis) Viscera using Surface Response Methods. Manado: The 4 th International Conference on Operations Research.

Harlia E, Suryanto D, Teguh N dan Rahmah KN, 2017. Food Safety on Meat Product Based on Coliform Contamination. Yogyakarta: The 7 th International Seminar on Tropical Animal Production.

Herawati D, Soedaryo S. 2017. Pengaruh Perendaman Kerang Darah (Anadara granosa) dengan Perasan Jeruk Nipis terhadap Kadar Merkuri (Hg) dan Kadmium (Cd). Jurnal SainHealth; 1(1): 30-35.

Hartanti, AS. 2015. Mikrobiologi Kesehatan. Edisi 1. Yogyakarta: CV. Andi Offset.

Hutasoit DP, 2020, Pengaruh Sanitasi Makanan dan Kontaminasi Bakteri Escherichia coli Terhadap Penyakit Diare. Jurnal Ilmiah Kesehatan Sandi Husada; 9(2): 779-786.

In YW, Kim JJ, Kim HJ dan Oh SW, 2013. Antimicrobial Activities of Acetic Acid, Citric Acid and Lactic Acid Against Shigella Species. Journal of Food Safety; 33: 78-85.

Kakati BK dan Goswami UC, 2013. Characterization of the Traditional Fermented Fish Product Shidol of Northeast India Prepared from Punthis sophore and Setipinna phasa. Indian Journal of Traditional Knowledge; 12(1): 85-90.

Khaing NN, 2020. Preparation and Characterization of Toddy Palm Wine and Vinegar. Research Journal; 11: 213-220.

Kusmarwati A, Hizamah U, dan Wibowo S, 2019. Microbiological and Chemical Quality of a Traditional Salted Fermented Fish (Peda) Product of Banten, Indonesia Using Leuconostoc mesenteroides ssp. Cremonis BN12 Starter Culture. IOP Conference Series: Earth and Environmental Science; 462(1):1-10.

Lestari A, Rukmini, Amalia HT, Sunarti RN, Amelia dan Fatiqin, 2022. Analisis Total Coliform pada Perairan Sungai di Kabupaten Musi Rawas Utara Sumatera Selatan. Journal of Tropical Research and Nature Technology; 1(1): 14-20.

Ma Y, Ding S, Fei Y, Liu G, Jang H dan Fang J. 2019. Antimicrobial Activity of Anthocyanins and Catechins Against Foodborne Pathogens Escherichia coli and Salmonella. Food Control; 106: 106712.

Mahulette F dan Kurnia TS, 2020. Microbiological and Physicochemical Characteristics of Bakasang Laor, a Traditional Fermented Fishery Product from Maluku, Indonesia. Biodiversitas; 21(5): 2216-2223.

Mahulette F, Sarak B, Sangur K dan Rupilu R, 2022. Kelimpahan dan Karakteristik Bakteri Koliform pada Bakasang Bia Garu (Tridacna gigas L) Berdasarkan Jenis Bahan Pengawet. Biopendix; 9(1): 19-23.

Marbou WJ, Kuete V. 2016. Bacterial Resistance and Immunological Profiles in HIV-Infected and non-Infected Patients at Mbouda AD LUCEM Hospital in Cameroon. Journal of infection and public health; 10(3): 269-276.

Matulessy YM, Awan A, dan Liline S, 2021. The Density of Sia-sia (Sipunculus nodus) Population Based on the Differences in the Substrate of the Sea Grasses Beds on the Waters of Saparua Island. Bioedupat; 1(1): 11-16.

Nafie L, Sipahelut GM, Armadianto H. 2021. Pengaruh Level Cuka Lontar pada Pembuatan Kaldu Tulang Sapi Coklat (Brown Broth) terhadap Kualitas Fisiko Kimia dan Organoleptik. Jurnal peternakan lahan kering; 3(1): 1324-1333.

Naratama MR dan Santoso I, 2020. Non-fecal and Fecal Coliform Tests of Ready-to-eat Food and Drinks Using Fluorogenic and Chromogenic Media. Journal of Physics: Conference Series; 1442 (1): 1-6.

Narkthewan P dan Makkapan W, 2020. Determination of Histamine-forming Bacteria, Total Coliform and Escherichia coli in Fermented Foods. International Journal of GEOMATE; 19(72): 69-74.

Ningsih S, Afriani R, Amalia HT dan Shabrina W, 2018. Deteksi Bakteri Coliform pada Makanan dan Minuman Food Court UIN Raden Fatah. Seminar Nasional Sains dan Teknologi Terapan. Universitas Islam Negeri Raden Fatah Palembang.

Ray B dan Bhunia A, 2014. Fundamental Food Microbiology. Fifth Edition. CRC Press Taylor and Francis Group: Boca Raton.

Riadi S, Setiyawati D dan Situmeang S, 2020. Isolasi dan Uji Potensi Bakteri Asam Laktat Asal Kimchi dan Teh Kombucha dalam Menghambat Bakteri Patogen. Jurnal Kesmas Prima Indonesia; 2(1):25-29.

Schulze A dan Kawauchi GY, 2021. How Many Sipunculan Species Are Hiding in Our Oceans?. Diversity; 13(43): 1-15

Silaban BB, 2017, Komposisi Asam Lemak Cacing Laut Sia-sia (Sipunculus sp) dari Perairan Pantai Pulau Nusalaut. Biopendix; 3(2): 107-114.

Silaban R, 2019. Studi Etnoteknologi dan Pemanfaatan Sia-sia (Sipunculus nudus) oleh Mayarakat di Pulau Nusalaut, Kabupaten Maluku Tengah. Jurnal Kelautan; 12(1): 78-88.

Silaban BB dan Rieuwpassa F, 2019. Karakteristik Mutu Produk Kering dari Cacing Kacang (Sipunculus nodus). Majalah Biam; 15(2): 62-69.

Silaban S dan Simamora P, 2018. Isolasi dan Karakterisasi Bakteri Penghasil Amilase dari Sampel Air Tawar Danau Toba. EduChemia; 3(2): 222-231.

Situmorang TS, 2020, Pemeriksaan Salmonella thypii dan Eschericia coli pada Es Jagung di Pasar Tradisional Padang Bulan, Medan. Jurnal Pembelajaran dan Biologi Nukleus; 6(1): 96-102.

Stollewerk K, Jofre A, Comaposada J dan Arnau J, 2014. Food Safety and Microbiological Quality Aspects of QDS Process and High Pressures Treatment of Fermented Fish Sausages. Food Control; 38: 130-135.

Suiryanrayna MVAN dan Ramana JV, 2015. A Review of the Effects of Dietary Organic Acids Fed to Swine. Journal of Animal Science and Biotechnology; 6(45): 1-11.

Uthayasooriyan M, Pathmanathan S, Ravimannan N dan Sathyaruban S, 2016. Formulation of alternative culture media for bacterial and fungal growth. Der Pharmacia Lettre; 8(1): 431-436.

Yang Q, Meng J, Zhang W, Liu L, He L, Deng L, Zeng X dan Ye C, 2020. Effects of Amino Acid Decarboxylase Genes and pH on the Amine Formation of Enteric Bacteria from Chinese Traditional Fermented Fish (Suan Yu). Frontiers in Microbiology; 11(1130): 1-14.

Zurfluh K, Stephan R, Klumpp J, Nüesch-Inderbinen M, Hummerjohann J, Bagutti C, Marti R, 2017. Complete Genome Sequence of Citrobacter freundii 705SK3, An OXA-48-Encoding Wastewater Isolate. Genome; Announcements; 5(33): 1-2.