MICROBIOLOGICAL QUALITY PROFILE, PROTEIN CONTENT, AND ORGANOLEPTIC QUALITY OF NILE TILAPIA WADI, A TRADITIONAL FERMENTED FOOD FROM CENTRAL KALIMANTANINDAH SARI DEWI, UTAMI SRI HASTUTI, UMI LESTARI AND HADI SUWONOAbstract Wadi is a typical traditional food derived from local wisdom value of Dayak communities in Central Kalimantan and its surroundings and potential to be regional reliable food product. This result recommended that wadi product of nile tilapia fermented under curing duration variations and 35% corn lumu had safe microbiological quality for consumption and the highest preference based upon the organoleptic test. The wadi product treated with different curing duration and different concentrations of lumu had higher TPC of bacterial colonies than that in the fresh tilapia. The nutritive value, especially protein, was found at the treatment of 25% rice lumu. Efforts to increase Nusantara food profile and national food security could be done through publication, particularly the nile tilapia wadi product of Central Kalimantan. |