Analysis of the Growth of Lactococcus lactis Bacteria Population in the Local Food Cincalok and the Society's Perception of Its Utilization

Abstract

Indonesia is a country rich in cuisine. One of the foods that is rarely reported about is cincalok, a fermented product typical of West Kalimantan. The Cincalok fermentation process used in the research uses rebon shrimp as raw material, which involves lactic acid bacteria, namely Lactococcus lactis. This study aims to analyze the growth of Lactococcus lactis by counting the population using a hemocytometer, as well as making observations by distributing questionnaires to determine the level of public knowledge of Cincalok. L. lactis population calculations were carried out by counting the number of bacterial cells in 10-6 to 10-8 dilutions. Observation the level of community knowledge using a questionnaire containing 3 indicators, namely indicators of general knowledge, knowledge of utilization, and indicators of community interest in Cincalok, which were then analyzed using a Likert scale. The results of the analysis of public perceptions of 3 indicators showed that 44,5% of the public did not know about Cincalok, 45,14% did not know about the use of Cincalok, and 76,55% of the public were interested in making optimal use of Cincalok. Based on these results, further research is needed to develop the potential of Cincalok with the addition of L. lactis.

Key words: Cincalok, Lactococcus lactis, Perception, hemocytometer