p–ISSN: 2723 - 6609 e-ISSN: 2745-5254

Vol. 5, No. 2 February 2024 http://jist.publikasiindonesia.id/

Doi: 10.59141/jist.v5i2.915 672

TRADITIONAL FERMENTATION PROCESS OF LAIS FISH

(CRYPTOPTERUS BICIRRHIS) IN BUTAS BAGU VILLAGE, SEMBAKUNG

DISTRICT, NUNUKAN DISTRICT, NORTH KALIMANTAN

*Correspondence

ABSTRACT

Keywords: Fermentation; Lais

Fish; Traditional.

and lais fish (Tamba).

Washing step one, filleting and removing the stomach contents, washing step two,

draining the water, salting, and defrosting for 24 hours before adding cassava dregs and

packing the fish in jars (Darmayasa & Kusmaryani, 2016). In order to avoid flies falling

on the materials, traditional fish processing should be done at night and with caution.

Along the coast of Tanah Kuning, Bulungan Regency, Tarakan City, Tanah

Tidung Regency (KTT), and Nunukan Regency are places in Kaltara that have a chance

of fishing. Not only fish but also seaweed has potential because of North Kalimantan.

Some are islands, such as Nunukan, Tarakan, and Sebatik'. River mouths influence fish

growth in the North Kalimantan region by producing chlorophyll (Meliala, Purnomo, &

In addition, the Sembakung River has abundant fishery potential with various

types of fish, including snakehead fish, catfish, baung fish, and lais fish, as well as various

other freshwater fishery products (Prihatin, Suprapto, & Rudiyanti, 2016).

In Kalimantan, this fish species of the family Siluridae, known as Lais fish, is a

popular food fish because of its delicious meaty taste and high nutritional value. As

consumption fish, lais fish are traded and have economic value, like the genera

Kryptopterus and Ompok (Faulia, 2020).

Research on fishes of the Siluridea family in the Mahakam River is still limited to

the study of the DNA barcode of the genus Kryptopterus (Jusmaldi, Solihin, Affandi,

to (Saila, 2022), the characteristics of Cryptopterus are an elongated body shape and a

straight, flat nose. The angled mouthpiece does not project beyond the eyes. The anterior

nostrils and a pair of maxillary and mandibular antennae that extend behind the symphysis

are generally short, rudimentary, or still required. The anal fin is very long, accessible, or

connected to the deeply forked caudal fin. Teeth are pressed against the jaw like curved

bands, in vomer-like single bands (except two separate pieces). It has 8-17 gill cover

bones that strengthen. Gill ridges are common (15-17), relatively thin and long. Gill

membranes are independent of each other and independent of the isthmus. This genus

consists of several species, namely C. minor, C. bichirris, C. schilbeides, C. hexapterus,

C. limpok, C. macrocephalus, C. apogon, C. microneme, C. lais, C. lumhioltzi, C.

knew how to process fish, it is not known for certain. However, evidence suggests that

simple fish processing methods were known as early as the Stone Age. Dying was

believed to be the first method of preserving and processing fish. In the Neolithic period,

people began to use fishing boats. Then, around 3500 BC, people began to use metal

tools. Processing is a way to protect fish from decay so that they can be stored for a long

time until it is time to eat them. Decomposition is caused by the influence of bacterial

activity and the influence of enzyme activity (autolysis), which is the process of tissue

decomposition that occurs by itself after the death of the fish and accelerates as the

temperature increases, reaching a peak at 37˚C.

Fish processing begins with the traditional use of sunlight, which increases shelf

of consumers because it is of low quality and nutritional value, has inconsistent functional

value, and does not provide quality and safety guarantees to consumers. There are several

other processing methods, namely chilling, freezing, smoking, salting, frying, and

fermenting fish (Office of Deputy Minister of Research and Technology for

Empowerment and Socialization of Science and Technology, 2017).

Research Methods

Time and Place

This research started from 23 April 2022 to 15 May 2022 in Butas Bagu,

Tools and materials

utilized by squeezing out the water contained in the cassava pulp. The procedure for

treating cassava pulp is as follows: 2000 grams of a medium-sized cassava root are grated,

and the grated cassava root is added to 15 ml of water. The cassava root is squeezed with

the help of a filter, producing water and cassava pulp. The squeezed cassava pulp is dried

with the help of sunlight for one day so that the dried cassava pulp is dehydrated. The

dried cassava pulp is subjected to another treatment: heating at medium heat. The cassava

pulp is poured into a pan and then fried (without oil) for 40 minutes at medium heat so

that the cassava pulp takes on a brownish-yellow color. Cassava pulp that has gone

through the heating process is left to cool.

Procedures

Procedures for processing this research based on Sikalut/lais fish are washed

thoroughly under running water. The fish is filleted from head to tail and cleaned under

running water. The fish is cleaned by removing the viscera and gills. Wash again to

remove any remaining guts or dirt from the fish, then drain. Stack the washed and drained

fish in a bowl with coarse salt. The washed and drained fish is stacked in a bowl and

sprinkled with coarse salt. The fish is sprinkled evenly with 100 grams of salt. Fish that

has been mixed with salt is left for about 24 hours. The preserved fish is then added to

the cassava porridge. After mixing the fish and cassava porridge, the fish is placed in a

processed into preserved Agabag Dayak fish, especially in Butas Bagu village in

Sembakung district, which is obtained from freshwater fish, which begins with fishing,

cleaning the fish stomach, salting, and using additional materials for sample sources. This

method of preservation is efficient and can be done with simple means. It is popular with

the public because it has a distinctive flavor. The result of this fermented fish is a fish

preservative and gives it a distinctive taste and aroma.

1 Washing I

Penambahan ampas singkong

The first washing aims to clean the dirt and mucus contained in the fish's body. It

is placed in a basket/basin and then washed thoroughly using running water by spraying

water on the fish's body so that contamination does not occur on the fish's body.

Figure 2 Washing I

(Source: personal documentation, 2022)

Fillet/ Disposal of stomach contents

The process of removing the stomach contents of Lais / Sikalut fish with a sharp

stainless knife, the removal of the stomach contents begins with slitting the stomach of

the fish; after slitting, all the stomach contents are then removed until it is completely

Washing II

The second rinse aims to remove the remaining blood, mucus, and intestinal debris

still attached to the fish body after removing the stomach contents, with the water flowing

into the fish body so it is not contaminated.

Water Slicing in Fish

I was cutting the fish before salting aims to reduce the water content of the fish. The

application of cutting for the fermentation of Sikalut fish is straightforward; a rice basket

made of template-less material is used as a medium for cutting water in Sikalut fish.

Figure 3 Sikalut Fish Slicing Process

salt penetrates the fish meat so that it breaks down the cell walls of the decomposing

microbes and reduces the water activity (AW) of the material so that the microbes cannot

multiply (Anonymous, 1996; Junianto, 2003), (2018). Salt is essential for preserving fish

because people know how to move from one place to another. Evidence of the use of salt

to preserve fish is found in areas along the Nile, Tigris, Indus, Euphrates, and Yellow

Rivers (China) from 3500 to 2000 BC. The Egyptians knew how to process fish well,

using equipment that could be considered advanced with the introduction of smoking. In

the Roman era, fish processing was even more advanced as spices were used to preserve

and flavor processed products (Nielsen, 2005).

At this stage, the fish mixed with salt will be arranged in a basin and left for about

24 hours with the lid tightly closed. Do it at night.

Addition of Cassava Dregs

The fish, kept for about 24 hours, is added to the cassava porridge. In the native

language, it is called (Lanam). It is 226.796 grams and 4 kg of fish. The purpose of using

cassava porridge in fish is to accelerate the fermentation process and absorb the water

content contained in the fish body.

Move the fish into the vessel.

The fish thoroughly mixed with the cassava pulp is transferred to a smaller vessel

by stacking the fish until the vessel is complete and kept for a week for the fermentation

According to (Irianto, Dewi, & Giyatmi, 2013), the salting process for

Sikalut/Lais fish is carried out by placing the fish in a container to start the salting process

and then slowly sprinkling salt into the container with the Lais/Sikalut fish, squeezing the

body of the fish so that the salt mixes with the fish flesh. Coarse salt is salted at 100 g to

4 kg of sikalut/lais fish. The fish mixed with salt is then stored in a place protected from

sunlight so that the fish does not spoil.

The fermentation must then meet the following conditions:

So, when we talk about the factors that influence the fermentation process, they

obviously cannot be separated from the microorganisms' activities. The most critical

factors affecting fermentation are temperature, oxygen, water, and substrate.

Temperature

Temperature is one of the most critical environmental factors influencing and

determining the type of organisms that prevail during fermentation. Some things related

to temperature for each microorganism can be classified as follows:

Microorganisms cannot grow in the absence of water. The water in the substrate

used for the growth of microorganisms is expressed by the water activity or water activity

= aw, which is the ratio between the vapor pressure of the solution (P) and the vapor

pressure of pure water (Po) at the same temperature.

4. Substrate

Like other living organisms, microorganisms require food as an energy source and

provide the essential chemical elements for cell growth. The substrate (food) that

microbes require for survival is closely related to their chemical composition.

Microorganisms' need for substrates also varies. Some require a complete substrate,

while others thrive on very simple substrates. This is because some microorganisms have

Move the Fish Into The Jar

The fish that has been thoroughly mixed with the cassava pulp is transferred to a

smaller jar by putting the fish in a stacking manner until the container is full and stored

for one week for the fermentation process because it exceeds the limit of 1 week for

fermented fish when it is consumed at its acidity level more felt.

Fermentation Process In Fish

The fermentation process in fish is a biological or semi-biological process of

decomposing complex compounds, especially proteins, into simple compounds under

controlled conditions.

sunlight so that spoilage does not occur in the fish.

Then, the fermentation must meet the following conditions:

The process of fermenting fish, which is a biological or semi-biological process,

can, in principle, be divided into four groups, namely as follows:

Lais fish fermentation is salt fermentation, which can be distinguished in two

ways: a. Fermentation by dry salting is usually done for fish with a low-fat content. b.

Fermentation is done by wet salting, which is soaking in a salt solution, and this method

is usually used for high-fat fish. Fermentation by wet salting usually also occurs in lactic

fermentation.

So, when we talk about the factors that affect the fermentation process, they

cannot be separated from the microorganisms' activities. Some main factors influencing

the fermentation process include temperature, oxygen, water, and substrate (Irianto, H. E.

2013).

Temperature

Temperature is one of the most critical environmental factors influencing and

determining the type of dominant organisms during fermentation. Some things related to

temperature for each microorganism can be classified as follows:

for the growth of microorganisms is expressed in terms of water activity or water activity

= aw, which is the ratio between the vapor pressure of the solution (P) and the vapor

pressure of pure water (Po) at the same temperature.

Substrate

Like other creatures, microorganisms also need a food supply, which will be a

source of energy and provide essential chemical elements for cell growth. The substrate

(food) needed by microbes for their survival is closely related to their chemical

composition.

The needs of microorganisms for substrates also vary. Some require a complete

substrate, and some thrive on very simple substrates. This is because some

process of fermentation of Sikalut/Lais fish in Butas Bagu Village, Sembakung District,

Nunukan Regency, North Kalimantan, with the addition of cassava porridge within a

week and the process flow The fermentation of Sikalut/Lais fish starts with washing I,

filleting, removing viscera and gills, washing II, draining, salting, storing the fish mixed

with salt, adding cassava porridge, transferring the fish to a container.