The Use of Pediococcus halophillus FNCC-0032 and Pediococcus acidilactici F-11 to Suppress the Population of Salmonella – Shigella and Enterobacteriaceae in Jambal Roti (Fermented Fish)

Jambal roti is a fermented product from Manyung fish, which is quite famous in Java.The term 'jambal roti' refers to the salting and drying of fish.Manyung fish are easily damaged so that they need to be preserved by salting.The use of 30% salt in traditional production makes the product too salty.However, the decreasing amount of salt will lead to the growth of pathogenic bacteria such as Salmonella -Shigella and Enterobacteriaceae.This study examines the potential of Pediococcus halophillus FNCC-0032 and Pediococcus acidilactici F-11 in the making of jambal roti, with different variations of salt concentration (20%, 25% and 30%), to reduce the saltiness of the product and to eliminate the pathogenic bacteria.The results showed the use of Pediococcus halophillus FNCC-0032 (1.48 log CFU/gram to zero) with 25% and 30% salts compared to controls (without the application of Pediococcus sp)) and Pediococcus acidilactici F-11 could reduce the number of Salmonella Shigella bacteria.Compared to the control treatment, use of Pediococcus sp with 25% and 30% salinity (3.48 log CFU/gram to 2.0 log CFU/gram) could reduce the number of Enterobacteriaceaethe amount of Salmonella -Shigella and Enterobacteriaceae tended to be stable (on 2.0 log CFU/gram) with the treatment of Pediococcus halophillus FNCC-0032 and Pediococcus acidilactici F-11 application at 20% salinity.