Profile of Microflora “Jambal Roti” (Traditional Fermented Fish) with Pediococcus sp (Pediococcus acidilactici F11 and Pediococcus halophillus FNCC-0032) Aplication and 25% NaCl Merkuria Karyantina1,2,, Sri Anggrahini3, Tyas Utami34 and Endang S Rahayu34 1 Faculty of Technology and Food Industry, Slamet Riyadi University, Sumpah Pemuda Street No 18, Joglo, Kadipiro, Surakarta 2 Doctoral Program in Agricultural Technology, Gadjah Mada University, Flora Street No 1, Bulaksumur, Caturtunggal, Yogyakarta 3Faculty of Agricultural Technology, Gadjah Mada University, Flora Street No 1, Bulaksumur, Caturtunggal, Yogyakarta 4Center for Food and Nutrition Studies, Gadjah Mada University, Yogyakarta, Indonesia 2Corresponding author:
[email protected] and
[email protected] ABSTRACT “Jambal roti” is a fermented fish product from manyung fish, which is quite famous in Java. The term “jambal roti” refers to the salting and drying of fish. Manyung fishes (Arius thalassinus) are easily damaged so that they need to be preserved by salting. Traditional production uses 30% salt, so the product is too salty. Decreased use of salt, allows the development of pathogenic bacteria. This study examined the effect of NaCl concentration (25%) on microflora profile during making of “jambal roti”. The results showed that the total lactic acid bacteria in de Mann Rogosa and Sharpe medium had an increase (2 log cycles) in all aplication. Total bacteria in Plate Count Agar medium and Total enterobacteriaceae (in VRBA medium) tends to be stable. Total Salmonella- Shigella pathogen in SSA media tends decrease (3 log cycles). The data shows that Pediococcus sp is able to grow up to 25% salinity and suppressed the growth of Salmonella-Shigella.