INVENTARISASI PRODUK PANGAN FERMENTASI DI PASAR BAJOE KABUPATEN BONE SEBAGAI SUMBER BELAJAR MIKROBIOLOGI PANGAN

Abstract

Food Microbiology learning requires a balance between theory and practice. A method to improve the effectiveness of learning is mini research. Market is a place where various community needs are sold, including local and non-local fermented food products. This study is descriptive. The aim of this studi was to know various local and non-local fermented food products at Bajoe Market, Bone Regency. Data collection was carried out through surveys, observations, and literature studies. The data obtained were analyzed descriptively. The results of this study showed that there were 4 local fermented products consisting of tempeh, apang, bekasam, and peda fish. There were 6 non-local fermented products consisting of cheese, shrimp paste, vinegar, bread, tauco and soy sauce. Based on the results of the study, the inventory of fermented food products at Bajoe Market can be a source of learning Food Microbiology.