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Physicochemical and Microbiological Profiles, Nofiani Et Al JPHPI 2018, Volume 21 Nomor 2 Physicochemical and Microbiological Profiles, Nofiani et al. Available online: journal.ipb.ac.id/index.php/jphpi PHYSICOCHEMICAL AND MICROBIOLOGICAL PROFILES OF COMMERCIAL CINCALOK FROM WEST KALIMANTAN Risa Nofiani*, Puji Ardiningsih Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Tanjungpura, Street. Prof. Dr. H. Hadari Nawawi, Pontianak, Indonesia 78124. Telephone/Faximile (0561)-577963 *Corresponding author: [email protected]/[email protected] Recieved: January, 12th 2018/ Accepted: July, 20th 2018 Citation: Nofiani R, Ardiningsih P. 2018. Physicochemical and microbiological profiles of commercial cincalok from West Kalimantan. Jurnal Pengolahan Hasil Perikanan Indonesia. 21(2): 243-249. Abstract Cincalok, a traditional fermented shrimp product, is prepared with mix small and fresh shrimp, salt, and sugar in a certain ratio incubated for 3-7 days. Different recipes of each the commercial cincalok products obtain different of quality and safety level. The aim of this study is to assess the quality and safety of the commercial cincalok products of West Kalimantan based on their physicochemical and microbiological properties. Seven commercial cincalok products collected from the traditional market of West Kalimantan were analyzed physicochemical (moisture content, pH, free amino nitrogen (FAN), titratable acidity, salt content, glucose content, sucrose content, ethanol content) and microbiological (total number of mesophilic aerobic bacteria (TMABs), total halotolerant bacteria (THBs), endospores bacteria, lactic acid bacteria (LABs), fungi, Enterobacteriaceae, Bacillus cereus, Clostridium perfringens, and Staphylococcus aureus) properties. The mean of moisture content, pH, free amino nitrogen (FAN), titratable acidity, salt content, glucose content, sucrose content, ethanol content for 7 samples was 67.59%, 5.16, 0.60 mM/g, 1.75%, 10.56%, 1.30%, 0.49% and 0.59%, respectively. The mean of TMABs, THBs, endospores bacteria, LABs, fungi, and Enterobacteriaceae for 7 samples was 1.19-5.18 log CFU/g and 1.76 log CFU/g, respectively, while B. cereus, C. perfringens, and S. aureus were not detected for all of the samples. The results showed high variation of physicochemical and microbiological properties of the products. Some of the products are safe to ate without cooked but the other still contain pathogenic bacteria such as some of the enterobacteriaceae strains. Keyword: cincalok, fermented shrimp, microbiological profile, proximate, physicochemical profile, Profil Fisikokmia dan Mikrobiologi Cincalok Komersial dari Kalimatan Barat Abstrak Cincalok merupakan suatu produk fermentasi udang yang bersifat tradisional yang dibuat dengan cara mencampurkan udang kecil yang segar, garam, dan gula dengan rasio tertentu dan diinkubasi selama 3-7 hari. Perbedaan resep tiap produk cincalok akan menghasilkan kualitas dan tingkat keamanan produk yang berbeda. Tujuan dari penelitian ini adalah untuk menentukan kualitas dan keamanan produk cincalok komersial dari Kalimantan Barat berdasarkan sifat fisikokimia dan mikrobiologisnya. Sebanyak tujuh produk cincalok komersial dikumpulkan dari pasar tradisional, Kalimantan Barat dan dianalisis secara fisikokimia (kadar kelembaban, pH, nitrogen amino bebas (NAB), keasaman titrasi, kadar garam, kadar glukosa, kadar sukrosa, kadar etanol) dan mikrobiologis (jumlah total bakteri aerobik mesofilik (TBAM), total bakteri halotolerant (TBH), bakteri endospora, bakteri asam laktat (BAL), jamur, Enterobacteriaceae, Bacillus cereus, Clostridium perfringens, dan Staphylococcus aureus). Nilai rata-rata dari kadar kelembaban, pH, NAB, keasaman titrasi, kadar garam, kadar glukosa, kadar sukrosa, kadar etanol dari 7 sampel adalah 67,59%, 5,16, 0,60 mM/g, 1,75%, 10,56%, 1,30%, 0,49% dan 0,59%, secara berturut-turut. Rata-rata TBAM, BHT, bakteri endospora, BAL, jamur, Enterobacteriaceae dari 7 sampel adalah 1,19-5,18 log CFU/g sedangkan B. cereus, C. perfringens, dan S. aureus tidak terdeteksi pada semua sampel. Hasil penelitian menunjukkan variasi sifat fisikokimia dan mikrobiologis yang tinggi pada cincalok komersial. Beberapa produk cincalok komersial relatif aman untuk dimakan secara langsung tetapi beberapa peroduk masih mengandung bakteri patogen seperti beberapa strain Enterobacteriaceae. Kata kunci: cincalok, fermentasi udang, profil fisikokimia, profil mikrobiologi, proksimat 243 Masyarakat Pengolahan Hasil Perikanan Indonesia Physicochemical and Microbiological Profiles, Nofiani et al. JPHPI 2018, Volume 21 Nomor 2 INTRODUCTION The aim of this study is to evaluate the Cincalok, a fermented shrimp, is made physicochemical and microbiological profiles by spontaneous fermentation of fresh and of cincalok from traditional market of different small shrimp, salt and sugar with a certain towns in West Kalimantan, Indonesia which ratio incubated in closed container for 3-7 was used to assess the quality and safety of the days. Cincalok is a traditional side dish commercial cincalok products. from West Kalimantan, Indonesia. In South Kalimantan, Indonesia, cincalok is also called MATERIALS AND METHODS ronto (Khairina et al. 2016a; Khairina et al. 2016b; Materials and Tools Khairina et al. 2017; Soetikno et al. 2018). Beside All chemicals and microbiological in Indonesia, it can be found in Malaysia reagents used in this research were analytical/ (known as cincaluk) and Philippine (known as microbiological grade. The chemicals reagents Bagoong Alamang) (Hajar and Hamid 2013). were formaldehyde (Merck), NaOH (Merck), There are 2 types of cincalok based on the phenolphthalein (Merck), K2CrO4 (Merck), taste which are salty and sweet. Salty cincalok AgNO3 (Merck), NaCl (Merck), KI (Merck), is made by addition of higher salt than sweet H2SO4 (Merck), Na2S2O3 (Merck), HCl cincalok. Small shrimp used varies particularly (Merck), K2Cr2O7 (Merck), and Starch (Difco), from family Penaeidae and Sergestidae. It is The microbiological reagents used in this usually consumed directly as a side dish with research were Plate Count Agar/PCA (Difco), or without cooked. Oxytetracycline Glucose-Yeast Extract Agar/ Spontaneous or natural fermentation OGYE (Oxoid), de Man, Rogosa and Sharpe is difficult to control quality and safety agar/MRSA (Scharlau 01-135), Mannitol Egg product. It depends on raw material, recipe, Yolk Polymyxin agar/MYPA (Oxoid), Tryptose and environmental condition in production. Sulfite Cycloserine Agar/TSCA (Himedia), Raw materials contaminated by harmful Violet Red Bile Glucose Agar/VRBGA microorganisms will produce unsafe products. (Scharlau 01-295), Mannitol Salt Phenol Red In addition, significant increase in the number Agar/MSPRA (Mercks 1.05404.0500), and of microflora can cause decay, giving rise to McBride Listeria Agar Base/MLAB (Fluka disease due to pathogenic microorganisms or 62355). The equipments used in this research toxins. Therefore, spontaneous fermented fish were pH-Meter (Contech, India), balance or seafood products generally show variety of (Ohaus, USA), Laminar flow (Sterimac, chemical and microbiological composition India), and oven (Vinci, France) and product quality such as: Myeolchi-aekjeot (Lee et al. 2016), kapi (Faithong and Benjakul 2014), Research Procedure jeotgal (Lee et al. 2016), jalo (Faithong et al. 2010) and Sampling of cincalok koong-som (Faithong et al. 2010). Seven of commercial cincalok products Various recipes of cincalok made in were purchased directly from traditional each traditional cincalok producers causes market or homemade in three regencies of high variation quality of cincalok products. West Kalimantan, Indonesia which were Some cincalok products probably have a Sambas Regency, Pontianak Regency, and good quality and safety of cincalok but Kotamadya Pontianak. some of them may show low quality and unsafe cincalok due to containing harmful Physicochemical analysis microorganisms such as: Escherichia coli, Moisture was determined according to Bacillus cereus, Clostridium perfringens, AOAC (1990), pH value was determined Enterobacteriaceae, Staphylococcus aureus, using pH-digital meter. Free Amino and Listeria monocytogenes (Feron 1997; Nitrogen (FAN) determined following the Jansen 1997). Therefore, profile of formol titration method (Northrop 1926; physicochemical and microbiological cincalok Lee et al. 2016). Salt content was determined is needed to get profile of cincalok quality in according to Mohr titration (Han et al. 2001). the traditional market of West Kalimantan. Sucrose and glucose contents were determined Masyarakat Pengolahan Hasil Perikanan Indonesia 244 JPHPI 2018, Volume 21 Nomor 2 Physicochemical and Microbiological Profiles, Nofiani et al. following Luff-Schoorl method (Tortajada temperature for 2-3 days. A 200 µL of the 2015). Titratable acidity expressed as lactic suspension sample was inoculated in pour- acid was determined following acid-base plates of MRSA supplemented with 15 g/L of titration with NaOH as a reagent standard NaCl and incubated at room temperature for and phenolpthlein as an indicator (Selli and 3 days. This procedure was used to count LAB. Kelebek 2015). All colonies were counted for colony forming Ethanol content determined by redox units (CFU) per gram wet weight of sample. titration with potassium dichromate (Zoecklein The suspension sample was enumerated et al. 1999). Two gram of homogenated sample selectively on spread-plates of MYPA in small glass vial was put into a conical flask supplemented with NaCl 15 g/L and incubated containing
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