Download pengamatan mutu ikan pindang tongkol di tempat pengolah

2009/08/19 04:41 WIB
PENGAMATAN MUTU IKAN PINDANG TONGKOL DI TEMPAT PENGOLAH TRADISIONAL DI PASAR
MINGGU
Ninoek Indriati1 dan Arifah Kusmarwati1
ABSTRACT
An observation on the quality of boiled-salted skipjack at traditional processor in Pasar Minggu have been done. The
sample were taken 4 (four) times with interval period 1 week. Every sampled consist of fresh and boiled-salted fish with
three times replications. The parameters to be analysed were Total Plate Count, Histamine Producing Bacteria; moisture,
ash, lipid protein, Total Volatile Bases and histamine contents. Result on TPC analysis showed that the number of bacteria
were declined from 1.4 x 103 – 7.0 x410
cfu/gon fresh fish to 2.0 x 102 – 5.3 x310
cfu/g on boiled salted – fish. As wellas on
histamine producing bacteria. The number of histamine producing bacteria on fresh fish were 1.4 x 102 – 4.0 x 310
cfu/g while on boiled-salted fish were 25 – 2.5 x210
cfu/g. But the results did not correspond with TVB and histamine contents. The value of TVB on fresh fish were 5.74 - 10.80
mgN%, on boiled-salted fish were 7.20 – 15.60
mgN%, while histamine content on fresh fish were 4.77 – 12.69 mg% and on
boiled-salted fish were 13.49 – 45.08 mg%. The results showed that the process did not well conducted.
1 Peneliti pada Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan, Jl. KS Tubun Petamburan VI.
Jakarta Pusat