Chemical and microbial analysis of fish sauce ('budu')

The chemical and microbial properties for two different types of fish sauce which are one of them is a newly produced sample in laboratory from fish flesh and salt (Budu A) and the other one is a commercial sample (Budu B). Chemical characteristics such as pH value, moisture content, salt content and crude protein content have been determined. Meanwhile, microbial analysis had identified the microbial properties of both samples in terms of microbial populations and the bacterial identification that were present. pH value for laboratory sample (5.26) is less acidic than pH value for commercial sample (4.84). Meanwhile, the moisture content of laboratory sample (84.10 %) is quite higher than content in commercial sample (67.95 %). The available salt content in Budu A is higher with 36.38 % rather than in Budu B which only carried out 27.93 c)/0. For crude protein content, both samples have low protein content which is 1.8 % for laboratory sample and 1.07 % for commercial sample. For microbial analysis, both samples show the microbial populations is within range of 1.2 to 1.5 x 104 cfu/m1 and followed by microorganisms identification that are present either gram positive or gram negative.