| dc.description.abstract | Asam glutamat merupakan salah satu komponen proksimat penting dalam memunculkan cita rasa gurih (umami) pada suatu produk pangan. Terasi udang (Acetes spp.) merupakan pangan fermentasi khas Indonesia yang diketahui memiliki kandungan asam glutamat yang tinggi yang dihasilkan oleh mikroorganisme indigenous selama proses fermentasi berlangsung. Penelitian ini bertujuan untuk memperoleh informasi terkait jenis bakteri halofilik asal terasi lokal asal Sumatera bagian utara yaitu Asahan, Tanjung Balai, Tanjung Pura, dan Langsa sebagai perwakilan dalam mendapatkan kandidat penghasil asam glutamat potensial. Hasil analisis proksimat menunjukkan bahwa keempat terasi yang diujikan memiliki karakteristik yang bervariasi yaitu kadar air berkisar 17,55% (Langsa) – 32,57% (Tanjung Balai), total karbohidrat kasar berkisar 1,03% (Tanjung Pura) – 2,87% (Asahan), total lipid kasar berkisar 1,92% (Langsa) – 2,38% (Tanjung Pura, Tanjung Balai), total protein kasar berkisar 24,67% (Langsa) – 37% (Tanjung Balai), kadar NaCl berkisar 8,9% (Asahan) – 24,83% (Langsa), dan pH berkisar 7,5 (Tanjung Balai) – 8,57 (Langsa). Total kepadatan populasi bakteri halofilik secara berurutan ialah log 5,03 (Langsa), log 6,41 (Asahan), log 7,36 (Tanjung Pura), dan log 7,55 (Tanjung Balai) CFU/g. Hasil analisis korelasi Pearson dan multivariat menggunakan PCA mengelompokkan terasi Tanjung Balai dan Tanjung Pura dalam kuadran yang sama sementara terasi Langsa merupakan terasi dengan ciri proksimat yang paling unik dan berkorelasi kuat terhadap varian pH dan kadar NaCl. Hasil identifikasi molekuler menunjukkan bahwa seluruh isolat bakteri halofilik penghasil asam glutamat merupakan kelompok Firmicutes dengan empat isolat potensial dan rendemen asam glutamatnya yaitu Staphylococcus arlettae Asahan-1 (48–101 ppm), Staphylococcus xylosus TnjgBalai-1 (76–214 ppm), Staphylococcus gallinarum TnjgPura-4 (62–173 ppm), dan Halobacillus trueperi Langsa-1 (93–272 ppm). | en_US |
| dc.description.abstract | Glutamic acid is one of the most important proximate components in contributing a savory taste (umami) in a food product. Shrimp paste (Acetes spp.) is a typical Indonesian fermented food which is known to have high glutamic acid content produced by indigenous microorganisms during the fermentation process. This study aims to obtain information related to the species of halophilic bacteria from local shrimp paste from northern Sumatra, namely Asahan, Tanjung Balai, Tanjung Pura, and Langsa as representatives in obtaining potential glutamic acid producing candidates. The results of the proximate analysis showed that the four shrimp pastes had varied characteristics, namely the water content ranged from 17.55% (Langsa) - 32.57% (Tanjung Balai), the total crude carbohydrates ranged from 1.03% (Tanjung Pura) – 2.87. % (Asahan), total crude lipids ranged from 1.92% (Langsa) – 2.38% (Tanjung Pura, Tanjung Balai), total crude protein ranged from 24.67% (Langsa) – 37% (Tanjung Balai), NaCl content ranged from 8.9% (Asahan) – 24.83% (Langsa), and pH ranged from 7.5 (Tanjung Balai) – 8.57 (Langsa). The total population of halophilic bacteria is log 5.03 (Langsa), log 6.41 (Asahan), log 7.36 (Tanjung Pura), and log 7.55 (Tanjung Balai) CFU/g. The results of Pearson’s correlation and multivariate analysis using PCA grouped the Tanjung Balai and Tanjung Pura shrimp pastes into the same quadrant while Langsa shrimp paste was the shrimp paste with the most unique proximate characteristics and had a strong correlation to the pH variance and NaCl levels. The results of molecular identification showed that all halophilic bacteria isolates that produced glutamic acid were Firmicutes group with four potential isolates and their glutamic acid yield, namely Staphylococcus arlettae Asahan-1 (48–101 ppm), Staphylococcus xylosus Tnjg Balai-1 (76–214 ppm), Staphylococcus gallinarum TnjgPura-4 (62–173 ppm), and Halobacillus trueperi Langsa-1 (93–272 ppm). | en_US |
