Abstract
Telu merupakan makanan tradisional yang dibuat dari ikan furud maupun ikan tawar lainnya, dan dikomsumsi oleh masyarakat suku Dayak Lundayeh di daerah Kabupaten Malinau. Proses pembuatan diawali dengan proses pembersihan ikan, pemberian garam dan beras atau singkong rebus, kemudian didiamkan selama kurang lebih satu minggu. Penelitian ini bertujuan mengetahui jumlah bakteri Telu sebagai makanan tradisional Suku Dayak Lundayeh hasil fermentasi ikan Furud (Garra sp), setelah fermentasi 7 hari Ikan Telu Furud difermentasikan lagi selama 1, 2, dan 3 minggu. Terjadinya fermentasi ini dapat menyebabkan perubahan sifat bahan pangan, sebagai akibat dari pemecahan kandungan bahan pangan tersebut. Pemeriksaan Angka Lempeng Total digunakan untuk menentukan jumlah kuman yang terdapat di dalam sampel yang diperiksa. Hasil penelitian pada pendiaman 1 minggu jumlah Angka Lempeng Total 3,9 x 105 CFU/gr, 2 minggu jumlah Angka Lempeng Total 4,7 x 106 CFU/gr, dan 3 minggu jumlah Angka Lempeng Total 7,56 x 107 CFU/gr. Penelitian pada 1 minggu dibawah batas ambang SNI, dan penelitian 2 sampai 3 minggu diatas batas ambang ketentuan SNI yang tidak memenuhi syarat mutu pangan, sehingga tidak layak dikomsumsi.
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References
[2]. BPOM. 2008. Pengujian Mikrobiologi Pangan. Jakarta : Pusat Pengujian Obat dan Makanan Republik Indonesia.
[3]. Harmita dan Maksum Radji. 2006. Buku Ajaran Analisis Hayati Edisi 3. Jakarta : Penerbit Buku Kedokteran EGC.
[4]. Standar Nasional Indonesia (SNI). Nomor 7388-2009. Batas Maksimum Cemaran Mikroba Dalam Pangan. Jakarta: Badan Standardisasi Nasional (BSN)
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