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Journal of Fisheries and Aquatic Science
Year: 2010  |  Volume: 5  |  Issue: 6  |  Page No.: 483 - 493

Chemical Characteristic and Microbiological Safety of Commercial Fermented Ale-Ale from West Kalimantan, Indonesia

R. Nofiani, M. Kalbar and P. Ardiningsih    

Abstract: The aim of the present study was to examine the chemical and microbiological composition of commercial fermented ale-ale obtained from traditional market. Fermented ale-ale, Indonesian traditional fermented shellfish, is made by mixing ale-ale (Meritrix meritrix) meat with salt, porridge rice or angkak (Monascus purpeveus) in certain ratio, kept in an earthen pot and fermented for 7 days. There are 2 types of commercial fermented ale-ale (white and red) were analyzed for their chemical composition namely pH, moisture, ash, glucose, protein, carbohydrate, salt content, FAN, titratable acidity, ethanol content as well as microbiological composition namely total count of mesophilic aerobic bacteria, total halotolerant bacteria, fungi and lactic acid bacteria as well as pathogenic bacteria (bacterial endospores, B. cereus, endospore, C. perfringens, S. aureus, Enterobacteriaceae and L. monocytogenes). Chemical composition of both white and red fermented ale-ale showed that there were not different significantly (p<0.05) among the samples. pH, moisture content, protein content and fat content of M. meritrix meat was decrease significantly than that of both white and red fermented ale-ale, however ash and carbohydrate content of M. meritrix meat was increase significantly than that of both white and red fermented ale-ale. Glucose content of M. meritrix meat and both white and red fermented ale-ale that there were not different significantly (p<0.05) among the samples. Fermented ale-ale showed high total count mesophilic aerobic bacteria than total halotolerant bacteria and fungi. Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Enterobacteriaceae and Listeria monocytogenes were not found from fermented ale-ale samples. Dominant fungus in fermented ale-ale is Penicillium coryliphilum Dierckx which can produce mycotoxin. Due to the presence of P. coryliphilum Diercks, fermented ale-ale was recommended cooked before served.

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