Preservation of Ribbon fish (Trichiurus lapturus)Using Lactic acid bactria cultured isolated from wild horse milk

________________________________________ Abstract The research “Preservation Of Ribbon Fish (Trichiurus Lepturus) Using Lactic Acid Bacteria Cultured Isolated From Wild Horse Milk” were aimed 1) to extend storing time of Ribbon Fish in the room temperature; 2) to find out how long is the storing time of Ribon Fish can preserved in the room temperature with using LAB culture that isolated from wild horse milk. Kind of LAB that used for extending Ribbon fish is Lactobacillus rhamnosus SKG 15a1 that isolated from wild horse milk. This research was designed with factorial randomized block design consist of two factors. First factor was soaking method with four levels, those are 0, 10, 20 and 30 minutes. Second factor was storing time consist of four levels, those are 0, 8, 16 and 24 hours. Each treatment repeated twice so yield 32 experiment units. The research showed that interaction beetwen the two treatments affect the value of pH, totally microbe and totally lactic acid bacteria of ribbon fish. The treatment of soaking with LAB culture and storing time influenced the protein contens and also affected the sensory quality, especially smells, appearance of eyes, fish gills colour, elasticity of fish meat and overall acceptance. Based on the analysis of all variable, the best treatments combination was soaking with LAB culture of 10 minutes and 8 hours storing time with objective characteristics of pH value was 6.81; totally microbe 6.35 log cfu/g; totally lactic acid bacteria 5.21 log cfu/g and subjective characteristics i.e. smells was fresh, eyes looking was clear, fish gills colour was red light, elasticity of fish meat elastic and overall acceptance was fresh. Key words : Preservation, soaking, storing time, ribbon fish (Trichiurus lepturus), culture of L. rhamnosus SKG 15a1 ________________________________________