Uji Kualitas Bakteri pada Terasi Toboali dengan Lama Fermentasi yang Berbeda

Terasi is a condiment in variety of Indonesian cuisine. Toboali’s shrimp paste made the Toboali district, South Bangka. This famous for being delicious and without other additives such as preservatives coloring agent. The purpose this study was to compare bacteria quality with different fermentation times. salt content used 20%. Shrimp raw material A. japonicus solar salt. results showed that at 0 7 days contained coliform colifecal. After 14 28 fermentation, did not contain All samples E.coli Salmonella. Meanwhile, total nonhalophilic halophilic decreased until end fermentation. Lactic acid increased Non-halophilic still above permissible number food product safety (more than 105 CFU/g) up 21 Based on obtained, should be fermented reduce coliform, colifecal non-halophilic bacteria.