Identification of Microorganisms in Wadi Fish as a Traditional Fermented Product

Abstrak

Wadi fish is a traditional fermented fish product widely consumed in several regions of Indonesia. The fermentation process involves the activity of microorganisms that play an important role in the development of flavor, aroma, and product stability. This study aimed to identify the microorganisms present in wadi fish as a traditional fermented product. The research was conducted using a descriptive survey method by collecting wadi fish samples from local producers. Microorganisms were identified using conventional microbiological techniques, including isolation on selective media, observation of colony morphology, Gram staining, and simple biochemical tests. The results showed that wadi fish contains various groups of microorganisms, predominantly Gram-positive bacteria, which are strongly associated with lactic acid bacteria commonly found in fermented foods. The presence of these microorganisms indicates their role in the fermentation process and their contribution to the characteristic properties of wadi fish.