ISOLASI DAN IDENTIFIKASI MIKROORGANISME FERMENTASI DARI BEKASAM IKAN MUJAIR

Abstract

Fermented foods such as bekasam are traditional Indonesian products made through spontaneous fermentation involving a variety of microorganisms. Tilapia fish (Oreochromis mossambicus) is commonly used in bekasam production due to its availability and affordability. The fermentation process encourages the growth of beneficial microorganisms such as lactic acid bacteria and yeasts, which contribute to the product’s flavor, texture, and preservation. This study aimed to isolate and identify microorganisms involved in the fermentation of bekasam made from tilapia fish. Method, Samples of tilapia bekasam were diluted and cultured using the spread method on Nutrient Agar (NA) medium. Incubation was carried out at 37°C for 24 hours. Colonies that grew were observed for their morphology and prepared for Gram staining to determine bacterial type. Results, Based on microscopic observations, Gram-positive bacteria dominated the samples, characterized by their purple coloration under the microscope. Conclusion, Fermentation of tilapia fish in bekasam produces diverse microorganisms, dominated by Gram-positive bacteria. These microbes are likely involved in the preservation and flavor development of the fermented product.