Optimalisasi Proses Fermentasi Pekasam Ikan Seluang (Rasbora spp.) melalui Praktikum Berbasis Eksperimen Mikrobiologi yaitu Isolasi Bakteri

Fermentation of seluang fish (Rasbora spp.) pekasam is a traditional method for extending shelf life and enhancing flavor, typically produced through spontaneous fermentation dominated by lactic acid bacteria (LAB). However, uncontrolled production processes lead to significant variability in product quality. This research aims to optimize the fermentation process of seluang fish pekasam through a series of controlled microbiology-based experimental practicums. The experiments were designed to investigate the impact of two main parameters: (1) the use of a LAB starter culture isolated from high-quality pekasam, and (2) the control of incubation temperature (e.g., at 25°C and 30°C). During the fermentation period, samples were periodically analyzed to measure changes in physicochemical parameters, including pH, moisture content, and salt concentration. Microbiological analysis was performed to count the populations of LAB and other spoilage microbes. The results showed that the use of a LAB starter culture significantly accelerated the pH drop within the first 24 hours, reaching a critical pH below 4.5, which effectively inhibited the growth of pathogenic microbes. Furthermore, the optimal raw material ratio and controlled incubation temperature resulted in pekasam with a firmer texture and a more balanced sour-savory taste, differing significantly from spontaneously fermented products. Organoleptic tests confirmed panelists' preference for the product made with the optimal treatment. The conclusion of this study is that optimization through microbiology-based experimental practicums is key to the standardization and improvement of the quality and food safety of pekasam products.