Physical, Chemical, and Microbiological Properties of “Ronto” a Traditional Fermented Shrimp from South Borneo, Indonesia

Ronto is a traditional fermented shrimp paste from South Borneo. It is made of shrimp (Acetes sp.) mixed with salt and rice boiled then fermented in closed bottle anaerobic condition. This research is aimed to determined the physical, chemical, and microbiological properties of ronto and identify the lactic acid bacteria which is involved. Nine samples of ronto were collected from different districts in South Borneo. The average of salt is 13.08 %, moisture 70.02 %, ash 13.04 %, protein 9.07 %, lipid 0.98 %, and pH 5.30. Total bacteria, total lactic acid bacteria, proteolytic bacteria and halophilic bacteria in all samples were log 3.01 - log 5.36; log 0.77 - log 3.38; log 2.7- log 4.79; and log 3.24 - log 5.3. About 27 lactic acid bacteria were isolated by culture on CaCO3-MRS agar plate. Two isolated ronto were selected, screened and grouped according to phenotypic, physiologic and biochemical characteristics. The representatives of the Lactic Acid Bacteria involved in this fermentation were identified as Pediococcus halophilus [(Mees 1934) Collins et al., 1993] and Pediococcus dextrinicus (Mees 1934).